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Dum Aloo

Preparation time : 15 minutes Cooking Time: 20 minutes Serving : 2 Ingredients For Potato 500 gms baby potato, peeled Mustard oil to deep fry For Dum Aloo Gravy 1 cup curd 1 tbsp fennel powder 1 tsp dried ginger powder 1 tbsp Kashmiri red chilli powder 1 tbsp mustard oil 1 black cardamom 2 cloves ½ tsp caraway seeds (shahi jeera) Pinch of asafoetida Salt to taste Process:- Prick the potatoes from all sides using a fork. Deep- fry the potatoes in mustard oil only till its 70% cooked. For the curry, heat mustard oil in a pan. Add yogurt in a bowl, mix in fennel powder and dried ginger powder. Mix well. Set aside till in use. In another bowl, add water and mix in Kashmiri red chilli powder and set aside till in use. Add black cardamom, cloves and caraway seeds, saute till fragrant. Add hing and mix well. Add the water and Kashmiri red chilli powder to the pan, stir in and cook for 2-3 minutes. Add in turmeric powder and mix well, cook for 2-3 minutes. Add in the yogurt mixture on a low flame while stirring continuously. Add the potatoes to the hot mustard oil again. Add salt to the curry, drain the potatoes from the oil and add directly to the curry. Mix everything well and cook for 4-5 minutes. Garnish with the remaining oil and serve hot with choice of accompaniment.

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