Dum Aloo

Kashmiri Dum Aloo: Simple Recipe, Yet The Same Yummy Taste

Ingredients

Baby potatoes- 1/2 kg (for 4 to 5 servings)
Ghee or any other edible oil- 4 tbsp
Onion- 1 grated
Plain yogurt (curds/dahi)- 2 cups
Milk- 1/2 cup
Asafetida- a pinch
Bay leaf- 5
Ginger garlic paste- 1 tsp
Chili powder- 1 tsp
Turmeric powder- 1/2 tsp
Salt- to taste
Masala- grind the following ingredients together to make the masala: coriander seeds
1tbsp, black cardamoms 4, cardamoms 2, cloves 4, peppercorns 7, cinnamon 1 inch, caraway seeds (shahajeera) 1/4 tsp

Method

1. Wash the potatoes, peel the potatoes, prick all over with a fine fork and soak in the water with little salt for around 2 hours.
2. Dry the potatoes on a cloth.
3. Heat the ghee or edible oil in a pressure cooker. Stir-fry the potatoes in it over medium heat till they turn light brown. Take them out and keep them aside.
4. In the same pressure cooker add the bay leaves, asafetida, ginger-garlic paste and grated onion. Stir-fry it on a medium heat till the paste becomes red-brown and the mixture starts separating from the oil.
5. Add to it the ground masala and mix it well. Cook for 2-3 minutes on a medium heat.
6. Add the turmeric powder, chili powder and salt. Saute for a minute.
7. Add the milk and curd and continuously stir it.
8. In case you feel that the gravy is thick, add water and cook for couple of minutes preferably on high heat.
9. Add the potatoes in the gravy and cook under pressure in the pressure cooker. Dum aloo is ready.
10. Garnish with coriander.
11. Serve hot with chapatis, rotis, nans, rice etc.

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