Ingredients

• For aloo:
• 5-6 medium potatoes
• 1 tbsp - raisins
• 1 tbsp - cashews, powdered coarsely
• 1 tbsp - cream
• salt to taste
• For gravy:
• 3 - tomatoes, pureed & strained
• 1 - capsicum, finely chopped
• 1 - onion, sliced in strips
• 1/2 tsp - sugar
• 1/2 tsp - turmeric powder
• 1 tsp - red chilli powder
• salt to taste
• 2 cardamoms
• 2-3 cloves
• 2-3 - peppercorns
• 1/2 piece - cinnamon
• 1 - bay leaf
• 1.5 cups - water
• 1/2 tbsp - chopped coriander
• 2 tbsp - mustard (or other) oil
• Grind to a paste:
• 2 - onions
• 1 piece - ginger
• 4-5 - red Kashmiri chillies
• 8-10 - mint leaves
• 4-5 - cloves garlic (optional)

How to Make Special Kashmiri Dum Aloo

• Peel and boil potatoes till semi-done.
• Cool and core with a potato scooper.
• Mix raisins, potato scooping, cashew, cream and salt.
• Stuff into potato hollows.
• Keep aside.
• For gravy:
• Heat oil, add onions, stir fry till brown, drain, keep aside.
• Stir fry capsicum till done, drain, keep aside.
• Add whole spices, allow to splutter.
• Add paste to oil, stir fry for 2-3 mins.
• Add puree, masalas, simmer for 3-4 mins.
• Add water, sugar, salt, bring to a boil, simmer for 5 mins.
• To make dum:
• Use a heavy copper or steel pot and grease the inside with ghee or oil.
• Place the potatoes in it. Pour gravy over them.
• Sprinkle with the onions and capsicums.
• Take a tbsp of ordinary chapatti dough.
• Make a long rope of it.
• Place along the rim of container.
• Place a well fitting lid over the mouth and press down.
• The dough between the edges of the container and lid will seal it.
• Press any protruding dough over, to seal further.
• Another way is to place lid first, then seal both edges with dough.
• Place over hot coals or in the oven on low for 20-25 mins.
• Break open seal just before serving.
• Garnish with chopped coriander.
• Serve hot with warm soft breads or kulchas or nans.