Dum AlooÂ
Ingredients
- 10-12 small potatoes
- 2 tsp chilli powder
- 1 tsp ginger powder
- ½ tsp fennel powder
- 3-4 tbsp yoghurt
- ½ tsp cumin seed
- 3 crushed cloves
- 2 piece black cardamom
- 1 stick cinnamon bark or ¼ tsp cinnamon powder
- 2 green cardamom
- A pinch of asafoetida
- Mustard Oil ([preferred) or any vegetable oil suitable for frying
- Water
- Salt to taste
Instructions
- Boil the potatoes for 10 – 15 minutes till the skin can be easily peeled. Peel and prick the potatoes all over with a toothpick or fork.
- Heat 1 cup of oil in a frying pan and deep fry potato slowly until reddish brown. Put aside.
- Heat 3 tbsp of oil in a pan or kadai. Let it smoke (if mustard oil) and then cool slightly.
- Take it off the heat and add chilli powder and asafoetida. Sauté.
- Add yoghurt and stir till the yoghurt dissolves in oil and forms into a thick red chilli paste. The pan is still off the heat.
- Bring back to medium heat and add salt, ginger powder, fennel powder, cinnamon, crushed cloves and crushed black cardamom to yogurt chilli mixture.
- Add the fried potatoes to the mixture, and add minimum 3 cups of water.
- Cover and cook for about 5 minutes on high heat and then lower the heat and simmer approximately for 15-20 minutes. This allows the potatoes to absorb the flavours.
- When done sprinkle the crushed cardamom and cumin over potatoes and cover.
- Serve.
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