If you ask my husband what is the best dish he likes from my cooking, the prompt answer would be dum aloo; I think most people who ate it liked it. For its taste and exotic flavor, it is simpler in preparation and no big magic hands required; if I can do it anyone can do it or do it even better. It is slightly heavy, so is just heavenly with simple hot phulkas.
1. Coriander seeds - 1 tbsp
2. Black cardamoms - 4
3. Cloves - 4
4. Black peppercorns - 1 tsp
5. Cinnamon - 1" piece
6. Caraway seeds - 1/4 tsp
7. Cardamoms - 3
1. Baby potatoes - 500 gm
2. Oil - 4 tbsp
3. Asafoetida - 1 pinch
4. Bay leaf - 2
5. Ginger-garlic paste - 1 tsp
6. Onion - 1 finely chopped or grated
7. Turmeric powder - 1/4 tsp
8. Chili powder - 1 tsp
9. Curds - 2 cups
10. Milk - 1/2 cup
11. Salt to taste
12. Coriander for garnishing
Step 1: Wash, peel and prick the potatoes.
Step 2: Heat the oil in a pressure cooker, add the potatoes and saute till they turns to light brown. Drain and keep them aside.
Step 3: In the same pan, add the bay leaves, asafoetida, ginger-garlic paste and grated onions and saute till the paste becomes red-brown and the mixture starts separating from the oil.
Step 4: Add the prepared masala, mix well and cook on a medium flame for 2-3 minutes.
Step 5: Add the turmeric powder, chili powder and salt, mix well and saute for a minute.
Step 6: Add the milk and curds, while stirring continuously and cook for 2 minutes on a high flame.
Step 7: Add the fried potatoes and pressure cook for 2 whistles.
Step 8: Serve hot and garnished with coriander.