Dum Aloo - eatwithindia

Dum Aloo

Baby Potatoes in a mildly spiced, yet vibrant gravy, best served with rice.

Time: 2 hr 0 min Servings: 5

Medium size potatoes 10
Yogurt 1 cup
Oil/ mustard oil to deep fry
Salt ( according to preference)
Kashmiri red chilli 2 teaspoon( lal mirch)
Fennel powder 2 teaspoon(saunf powder)
Ginger dried powder 1 teaspoon(saunth powder)
Green cardamom powder 1/2 teaspoon(elaichi powder)
Garam masala powder 1 teaspon
Bay leaves ( Tej patta) 2 pc
Dry spices lightly smashed such as:Cloves 4pc, big cardamon( badi elaichi) 1 pc, small cardamom(choti elaichi) 2 pieces, cinnamon stick small pc

Prep: 30 min Cook: 1 hr 30 min Ready In: 2 hr 0 min

Pressure cook the potatoes (2 whistles approx) .
Peel and prick them with a fork.
Deep fry them on low flame till they turn golden brown.
Take a kadai and heat sufficient oil . Add asafoetida , kashmiri red chilli, little water and lightly beaten yogurt. Mix well.
Add the potatoes and allow it to cook for few minutes.
Finally add all the spices and the dry spices and let it simmer for few more minutes on low flame with 2 cups of water.
Remove from flame when the gravy thickens a bit and serve it with steamed rice.

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