Dum Aloo Kashmiri

Dum Aloo is one of the most popular vegetarian preparation in the kashmiri cuisine.



Ingredients:

Round medium sized potatoes - 10

Oil (mustard preferred) - 3 tbsp

Red chilly powder - 3tsp (preferably kashmiri mirch)

Fennel (saunf) powder - 4tsp

Ginger (sund/shonth) powder -1tsp

Black pepper powder - 1/2 tsp

Clove (laung) - 4-5

Black Cardamom - 2-3  (ground)

Curd - 200gm (beaten)

Salt - to taste

Corriander (dhaniya) powder - 1tsp

Roasted Cumin (jeera) powder - 1tsp

Asafoetida (hing) - 1 pinch

Procedure:

Boil potatoes in a cooker till one whistle is out. Let it cool. 
Peel and prick the potatoes all over with the help of a fork and then put them in a bowl of cold water for 10 minutes. 
Heat oil in a kadai and fry the potatoes on medium flame till golden brown. While frying add 2-3 potatoes at a time. 
After frying keep them aside in a separate bowl. 
Now put the same used oil (2 tbsp) in a pressure cooker. 
Add laung, hing, pepper, black cardamom and red chilli powder in it. Keep the flame on sim. Add some water in it (2 tbsp) and keep stirring.
Now add the beaten curd and continue stirring it till the chilli powder gives its red colour. 
Add the fried potatoes and a glass of water.
Put all the remaining masalas (Saunf, Sund, Salt, jeera powder and dhaniya powder). Stir carefully not breaking the potatoes.
Let it boil for 10 mins and then pressure cook it. Remove from the flame after 4-5 minutes. (before first whistle).
Garnish with coriander and serve hot.