Khazana of Indian Recipes

INGREDIENTS
Potatoes 18-20 small sized Mustard oil l A cup
Oil for deep-frying Clove powder a generous pinch
Dried kashmiri chillies 5-6 Asafoetida a pinch
Yogurt 2 cups Salt as per taste
Cardamom powder 16 tspn Roasted cumin powder V% tspn
Dry ginger powder 1 tspn Garam masala powder l h tspn
Fennel powder 2 tblspns
METHOD OF PREPARATION
ZL Peel and prick the potatoes all over with the help of a fork. 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 chillies.
Whisk the yogurt with Kashmiri red chilli paste, cardamom powder, dry
ginger powder and fennel powder.
23 Heat mustard oil in a pan. Add clove powder and asafoetida. Add half a
cup of water and salt and bring to a boil.
Stir 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.
E> Serve hot, garnished with freshly roasted cumin powder and garam masala 39
powder.
Chef's Tip: 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 a small
size but should not be very small.
Dum aloo served in most restaurants is very different from the recipe given here.
However, I prefer this version.