Ingredients: 900 gm potatoes, three-fourth cup of water, salt to taste, ghee or oil for deep frying, one cup ghee, one large onion (finely chopped), four tbsp tomato puree, 140 ml curd, four tbsp hot water, one green pepper (sliced, seeds removed), one tsp garam masala powder, four cloves, four bay leaves, six black peppercorns, four green cardamoms, one brown cardamom, one cinnamon stick.
Paste: One large onion (chopped), garlic, two tbsp ginger, black peppercorns, one tsp poppy seeds, one tbsp coriander seeds, one tsp cumin seeds, two dry red chillies, one tsp turmeric powder, ground mace, ground nutmeg.
Method: Scrape the potatoes, prick all over with a fork and soak in the water with salt for a couple of hours. Dry the potatoes on a cloth and heat the ghee/oil. Deep fry the potatoes until it becomes golden brown. Drain and set aside. Heat the ghee in a flameproof pan and fry onions with all the spices. Grind the paste ingredients to a fairly smooth paste and stir into the onions. Cook for about 10 minutes, stir in the tomato puree, curd and salt. Add the potatoes and hot water and stir over low heat for five minutes. Sprinkle the dum aloo with pepper and garam masala and cook for few minutes. Your dish is ready.
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Recipe: Kashmiri dum aloo
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