This recipe is from a Kashmiri kitchen.
- Contributed by Indiancuisineandculture Y-Group
- Serving size: 3 – 4 people
- 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
- Boil potatoes completely soaked in water in a wider pan for 10 minutes or longer till you see skin can easily be peeled.
- After peeling the skin, prick the ollu all over with knitting needle or tooth prick or fork or tip of knife.
- Deep fry ollu till reddish brown and put aside.
- Take 3 tbsp of oil in a pressure cooker or pan.
- Add chili powder and heeng to oil and sauté.
- Add 3 spoons of yogurt and stir till yogurt dissolves in oil and forms into a thick chili paste.
- Add salt ginger powder, fennel powder ; cinnamon, crushed laung /cloves and crushed big black elaichi to yogurt chili mixture.
- Add potatoes to chili mixture.
- Add 2 cups of water or more till all the potatoes are completely dipped in water.
- Pressure cook for ten minutes and simmer for another five minutes.
- Open the cooker when pressure drops in cooker.
- Check for water consistency.
- If too much water is left, boil till only a little water is left.
- Turn off the stove.
- Crush green cardamom / elaichi and cumin / zeera.
- Sprinkle the crushed massala over potatoes and cover.
- Serve dum aloo warm.
- Left over can be stored in fridge and used next day after warming.
- If cooking in a pan, add 2 – 3 cups of water and boil for 5 minutes and simmer at a low flame till water is absorbed.
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