Authentic Dum Aloo

Description
This recipe is from a Kashmiri kitchen.
 * Contributed by Indiancuisineandculture Y-Group
 * Serving size: 3 – 4 people

Ingredients

 * 10 small rounded potatoes
 * 1½ chili powder
 * salt to taste
 * 1 tsp ginger powder
 * 3 laung / cloves
 * 1 cinnamon / dalchini stick or ½ tsp cinnamon powder / dalchini
 * 2 big black elaichi / cardamom
 * 2 small elaichi / cardamom
 * ½ tsp fennel powder
 * 3 – 4 tbsp of yogurt
 * 2 cups of water
 * ½ zeera / cumin seed
 * pinch of heeng / asafetida and oil for frying

Directions

 * 1) Boil potatoes completely soaked in water in a wider pan for 10 minutes or longer till you see skin can easily be peeled.
 * 2) After peeling the skin, prick the ollu all over with knitting needle or tooth prick or fork or tip of knife.
 * 3) Deep fry ollu till reddish brown and put aside.
 * 4) Take 3 tbsp of oil in a pressure cooker or pan.
 * 5) Add chili powder and heeng to oil and sauté.
 * 6) Add 3 spoons of yogurt and stir till yogurt dissolves in oil and forms into a thick chili paste.
 * 7) Add salt ginger powder, fennel powder ; cinnamon, crushed laung /cloves and crushed big black elaichi to yogurt chili mixture.
 * 8) Add potatoes to chili mixture.
 * 9) Add 2 cups of water or more till all the potatoes are completely dipped in water.
 * 10) Pressure cook for ten minutes and simmer for another five minutes.
 * 11) Open the cooker when pressure drops in cooker.
 * 12) Check for water consistency.
 * 13) If too much water is left, boil till only a little water is left.
 * 14) Turn off the stove.
 * 15) Crush green cardamom / elaichi and cumin / zeera.
 * 16) Sprinkle the crushed massala over potatoes and cover.
 * 17) Serve dum aloo warm.