Ingredients
For Potato
500 gms baby potato, peeled / छोटे आलू
Mustard oil to deep fry / सरसो का तेल
For Dum Aloo Gravy
1 cup curd/दही
1 tbsp fennel powder/सौंफ पाउडर
1 tsp dried ginger powder/सोंठ
1 tbsp Kashmiri red chilli powder/कश्मीरी लाल मिर्च पाउडर
1 tbsp mustard oil/सरसों का तेल
1 black cardamom/बड़ी इलाइची
2 cloves/ लॉन्ग
½ tsp caraway seeds (shahi jeera)/शाही ज़ीरा
Pinch of asafetida/इक चुटकी हींग
Salt to taste / नमक
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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