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North Indian Vegetarian - Dum Aloo
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Deepa Nischal - India

  • 18 to 20 small-sized potatoes
  • 2 to 3 onions
  • 2 to 3 tomatoes
  • 5 to 6 dried Kashmiri chilies
  • 2 cups (475 ml) yogurt (dahi)
  • 1/4 cup (60 ml) mustard oil
  • qil to deep fry
  • 1 generous pinch of clove powder (Laung)
  • 1/2 tsp (2 ml) cardamom powder (Elaichi)
  • 2 tbsp (30 ml) fennel powder (Saunf)
  • 1 tsp (5 ml) ginger powder
  • 1 pinch of asafetida (hing)
  • 1/2 tsp (2 ml) roasted cumin powder (jeera)
  • 1/2 tsp (2 ml) of garam masala powder
  • salt to taste
  • Peel and prick the potatoes all over with. Keep in salted water for fifteen minutes.
  • Heat oil in a kadai and fry the potatoes on medium flame till golden brown.
  • Make a paste of dried Kashmiri red chilies.
  • Beat the yogurt with Kashmiri red chili paste, dry ginger powder, cardamom powder, and fennel powder.
  • Heat mustard oil in a pan.
  • Add asafetida and clove powder.
  • Make a paste of onions and tomatoes and fry till oil comes out.
  • Add half a cup of water and salt and bring to a boil.
  • Mix in the yogurt mixture and bring it to a boil.
  • Add fried potatoes and cook till the potatoes absorb the gravy and oil floats on top.
  • Add roasted cumin powder and garam masala powder.
  • Serve hot.

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