This recipe uses favorite Kashmiri spices like fennel/aniseed and ginger powder. Dum Aaloo is named so because it is cooked under Dum or pressure. In this cooking method, the food is cooked under pressure in its juices.
- 1 kg. baby potatoes (or any small potatoes)
- 1 tsp. cumin seeds roasted gently and ground into a powder
- 1 tsp. garam masala
- 3 to 4 Kashmiri red chilies roasted and powdered
- 2 1/2 cups fresh yoghurt (must not be sour)
- 1 tsp. ginger powder
- 1 tbsp. fennel/aniseed powder
- 1/2 tsp. cardamom powder
- 4 tbsps. mustard oil
- 6 cloves roasted and powdered
- a pinch of asafetida
- vegetable/ canola/ sunflower cooking oil to deep fry potatoes
- salt to taste
- a cup of firm dough made from flour and water
Mix a teaspoon of salt in a bowl of water (about 3 cups). Poke the potatoes with a fork and then soak in this water for 20 minutes.
Heat the oil for deep-frying, on a medium flame. Fry all the potatoes till golden brown. Drain on paper towels and keep aside.
Mix the yoghurt, Kashmiri chili, ginger, cardamom and fennel powders. Add the potatoes to this mix and keep aside.
Heat mustard oil in another pan on a medium flame.
Add the clove powder and asafetida and mix well. Add a half cup of hot water and salt to taste and bring to a boil.
Add this to the potato-yoghurt mix, stir thoroughly and cover.
Seal the edges of the pan's cover with the dough to ensure no steam can escape. Put on the stove, cook on a low flame for 10-15 minutes.
Turn off the flame, remove the cover and add the cumin and garam masala powders, and cover again quickly. Leave for 5 minutes.
Serve hot with Chapatis (Indian flatbread) or Naan (Tandoor-roasted Indian flatbread).