Dum Aloo Kashmiri

I have always been fascinated by this aloo dish. It has been my favorite for a long time, and I always have ordered it from various restaurants. But finally I decided to try it at home and as always it was simple. So here is the recipe for you. 

Perfect for veg Tuesdays & Thursdays.

Ingredients:

• Small potatoes ( 6 - 7)
• Mustard oil - 1/2 cup
• Veg oil - 2 cups
• Ginger powder - 1/2 tbsp or ginger paste
• Clove powder - 1/4 tbsp
• Curd - 1/2 cup
• Kashmiri mirch - 1 tbsp
• Green cardamom powder - 1/2 tbsp
• Fennel (sauf) powder - 1/2 tbsp
• Hing - just a pinch
• Cumin (zeera) powder (roasted) - 1/2 tbsp
• Garam masala powder - 1/2 tbsp
• Salt - to taste
• Chopped coriander
• 1 cup of water

Preparation:

• Boil the potatoes and then peel them. Leave them on a paper towel to dry
• Once dry, poke them with a fork or tooth pick to make small holes in the potatoes. This will allow the masala to get inside the potatoes when we cook the gravy
• Deep fry the potatoes in veg oil, till they are golden brown
• Leave them on a paper towl so that the excess oil is soaked
• Whisk the curd in a bowl till it becomes smooth
• Add the red chili powder, cardamom powder, ginger powder & fennel powder to the curd and mix well. (if you dont get ginger powder, its okay to use ginger paste, makes little difference)
• In a kadai pour the mustard oil and let it heat up. Let the mustard oil smoke. Bring down the gas to medium heat
• Add pinch of hing and clove powder to the oil
• Add half cup of water to the oil and let it come to boil
• Once the mix comes to boil, add the curd mix, and let it cook if required, add water - small quantities only
• Stir and mix and then add salt and potatoes
• Let it reduce, and let the oil separate out
• Add garam masala and cumin powder and mix well. Let it simmer for 2 - 3 mins
• Once done, add chopped coriander leaves and serve hot