Ingredients

• 1/2 kg - medium sized potatoes (take the size of an Indian egg)
• 3 tbsp - mustard oil
• a tsp - asafetida powder
• 2 to 3 cloves
• 1/2 tsp - shah jeera
• 250 g - curds
• 2 to 3 tsp - red chilli powder
• 1 to 2 cups - water
• 3/4 tsp - dry ginger powder (sounth powder)
• 1 tbsp - fennel powder
• 1 tbsp - coriander powder
• 1 tbsp - cumin seed powder
• 1 tsp - garam masala powder
• 2 black cardamoms (peeled)
• 2 tbsp - finely chopped coriander leaves (to garnish)
• mustard oil for deep frying
• salt to taste

How to Make Dum Aloo (Kashmiri Style)

• Boil the potatoes till two whistles.
• The potatoes should be done but firm. Cool and peel them.
• Prick the potatoes unevenly and apply salt. Keep aside for 10 minutes.
• Meanwhile heat mustard oil for deep frying the potatoes to a smoking point and cool.
• Heat oil again and deep fry the potatoes till golden on a medium flame.
• In a kadai heat 2 tbsp oil, add asafoetida powder, cloves and shah zeera.
• Fry for a couple of seconds. Add beaten curd and keep stirring gently till the oil separates.
• Simmer. Add red chilli powder and mix. Add the fried potatoes, some water i.e. the water should be some level as that of the potatoes.
• Mix well. Add salt , dry ginger powder, fennel powder coriander powder, cumin seed powder, garam masala powder and black cardamoms.
• Give one boil. Cover and cook on a low flame till the potatoes are well mixed with the masalas.
• Serve garnished with finely chopped coriander leaves.
• Serve with hot phulkas.