Ingredients:
For Potato Frying:
• 8 small size potatoes
• ½ cup mustered oil (for frying the potatoes)
• ½ tsp of asafetida
For Gravy:
• 2 Medium size onions
• 2 Medium size tomatoes
• 1 inch chopped ginger
• 1 tsp chopped garlic
• 2 green chilies
• ½ tsp roasted cumin powder
• 4 tsps cooking oil
• 3-4 cloves
• 3-4 green cardamoms
• 2 Black Cardamom
• 2-3 black paper
• 1 inch cinnamon (Dalchini)
• 1-2 Bay Leaf
• 1/2 tsp Turmeric Powder
• 1 tsp coriander powder
• 1/2 tsp Chili powder
• 1/2 tsp of garam masala powder
• ½ tsp fanner powder (sauf powder)
• Salt to taste
• 2 tsps curd
• Coriander leaves for garnishing
How To Make Dum Aloo:
• Remove the peel from potatoes and wash them.
• Prick the potatoes all over with a fork.
• Take mustered oil in a frying pan and heat it for about one minute. Fry the potatoes on a medium flame until their color changes from white to light brown.
• Meanwhile mix ¼ tsp of asafetida in 1 cup of water and pour it over the potatoes. Boil it for 5-6 minutes, so that potatoes will absorb the asafetida water.
• Make a fine paste by blending together the onions, tomatoes, green chilies ginger and garlic and in a blender. Keep it aside.
• In another frying pan take oil and heat it for one minute. Add bay leaves, cloves, green cardamoms, black cardamoms, black Pepper, cinnamon and pinch of asafetida one by one. Add the prepared onion-tomato paste in it and fry the mixture till the paste turns reddish brown.
• Add turmeric, coriander powder, red chili powder, garam masala powder, cumin seeds powder and fennel powder. Cook it again about a minute.
• Now add potatoes to this gravy. Add water and salt and cook it for 15 minutes.
• Mix curd in it and remove it from the flame.
• Garnish it with fresh coriander leaves. Serve hot with boiled rice or chapati.
Recipe by: Rashy Trivedi (Pune)
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