Kashmiri Dum Aloo

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Try one of the best known delicacies of North Indian Cuisine: Kashmiri Dum Aloo

Ingredients:

500gm Aloo (Potatoes)

4 tbsp ghee

1 large Onion, grated

4 tbsp tomato puree

1 cup curd

1 tsp ginger garlic paste

1tsp garam masala powder

1 tsp turmeric powder

1 tsp red chilli powder

Salt to Taste

2 bay leaves

A pinch asafoetida

Oil for deep-frying

Spices to roast

2 Cardamoms

7-8 Black Peppers

4-5 Cloves

1 Small piece of Cinnamon

1 tsp poppy seeds

1 tbsp coriander seeds

1 tsp cumin seeds

2 dry red chilies

Method:

• Scrape the aloo (potatoes), prick all over with a fork and parboil with little salt. 
• Drain and dry potatoes with towel.
• Deep fry the potatoes until golden brown. Keep aside.
• Roast whole spices in a small pan for 1 -2 minute and grind to a fine masala powder.
• Heat ghee in another pan and add bay leaves.
• Add grated onion, asafoetida and ginger-garlic paste.
• Add the grounded masala, turmeric, chilli powder, salt and heat for about 2 to 3 minutes.
• Stir in the tomato puree and curd.  Keep stirring continuously, add hot water if the gravy appears too thick.
• Add the aloo (potatoes) and stir over a low heat for 5 minutes.
• Sprinkle the dum aloo with garam masala and cook for few minutes.
• Serve hot with Naan/roti