Ingredients
• Potatoes,peeled 18-20 small
• Oil for deep-frying
• Kashmiri red chillies,ground 5-6
• Yogurt 2 cups
• Green cardamom powder 1/2 teaspoon
• Dry ginger powder (soonth) 1 teaspoon
• Fennel seed (saunf) powder 2 tablespoons
• Mustard oil 1/4 cup
• Clove powder a generous pinch
• Asafoetida a pinch
• Salt to taste
• Roasted cumin powder 1/2 teaspoon
• Garam masala powder 1/2 teaspoon
Method
Prick the potatoes all over with the help of a fork. Keep in salted water for fifteen minutes. Drain and wipe dry. Heat sufficient oil in a kadai and deep-fry the potatoes on medium heat till golden brown. Drain on absorbent paper and set aside. Whisk the yogurt with Kashmiri red chilli paste, green cardamom powder, dry ginger powder and fennel powder. Heat the mustard oil in a pan. Add the clove powder and asafoetida. Add half a cup of water and salt to taste and bring the mixture to a boil. Stir in the yogurt mixture and bring the mixtuer to a boil. Add the fried potatoes and cook till the potatoes absorb the gravy and the oil surfaces. Serve hot, garnished with roasted cumin powder and garam masala powder.
The process of pricking the potatoes makes them very light, if not that means the pricking has not been proper or sufficient. Therefore it is a good idea to fry one potato and check. The size of the potato is also important, it should be of small size but should not be very small. Dum aloo served in most restaurants is very different from the recipe given here.
• Fennel seed (saunf) powder 2 tablespoons
• Mustard oil 1/4 cup
• Clove powder a generous pinch
• Asafoetida a pinch
• Salt to taste
• Roasted cumin powder 1/2 teaspoon
• Garam masala powder 1/2 teaspoon
Method
Prick the potatoes all over with the help of a fork. Keep in salted water for fifteen minutes. Drain and wipe dry. Heat sufficient oil in a kadai and deep-fry the potatoes on medium heat till golden brown. Drain on absorbent paper and set aside. Whisk the yogurt with Kashmiri red chilli paste, green cardamom powder, dry ginger powder and fennel powder. Heat the mustard oil in a pan. Add the clove powder and asafoetida. Add half a cup of water and salt to taste and bring the mixture to a boil. Stir in the yogurt mixture and bring the mixtuer to a boil. Add the fried potatoes and cook till the potatoes absorb the gravy and the oil surfaces. Serve hot, garnished with roasted cumin powder and garam masala powder.
The process of pricking the potatoes makes them very light, if not that means the pricking has not been proper or sufficient. Therefore it is a good idea to fry one potato and check. The size of the potato is also important, it should be of small size but should not be very small. Dum aloo served in most restaurants is very different from the recipe given here.
