Kashmiri Dum Aloo

A typical Kashmiri recipe, Dum Aaloo is cooked under Dum or pressure by Chef Sharafat Hussain, Chef de Partie, Swaad restaurant, Le Merdien Al Aqah Beach Resort, Fujairah.

500g small potatoes, peeled and pricked with a fork
1/4 tsp asafoetida
4-5 pieces bay leaves
1 tsp ginger-garlic paste
1/2 tsp turmeric powder
1 tsp chilli powder
100g grated red onion
300ml yoghurt, whisked
60ml milk
60 ml ghee or oil
Salt, to taste

1 tbsp coriander seeds
4 each, cloves and black cardamoms
1 tsp black peppercorns
1/4 tsp each, cinnamon and caraway seeds
2 tsp green cardamoms

Heat oil in pressure pan for about a minute. Fry potatoes over medium heat till light brown. Drain and keep aside.

In the same oil, add bay leaves, asafoetida, ginger-garlic paste and grated onion to the remaining oil. Fry till the paste becomes reddish brown and the oil begins to separate.

Add the ground masala and sauté for 2-3 minutes. Add turmeric, chilli powder and salt. Fry for about a minute.

Now add milk to make the gravy. Then add yoghurt, stirring continuously. (If the gravy is too thick, add some water.)

Finally add potatoes to the gravy and pressure-cook till potatoes are tender. (Not more than one whistle.) Remove and serve hot with poories (deep-fried Indian bread).