Dum Aloo

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Dum Aloo Specification

To be server to 4 people

Peel and place 750 grams potato in a pan of cold water. In a pan heat 3 tbsp oil.
Now pal each people dry and pierce deep with a fork several times. This will allow the masalas to he absorbed deep into the potato. Fry until the potatoes are deep brown in colour.
Now remove the potatoes and in the same pan add arr additional 4 tbsp of oil.
Add a pinch of asafoetida and 50 grams fennel {saunl} seeds.
Grind and puree 3 onions. 4 cloves garlic and t Inch fresh ginger, add this to the pan and sauce for 5-8 minutes.
Take 200 grams fresh yoghurt and whisk properly. Add it into the pan. Add the shallow fried potatoes to the pan.
Add 5 tsp Dhanhar red chilly powder, 2 tsp cardamom powder, 1 tsp Dhanhar Coriander powder. 2 tsp Dhanhar Turmeric powder, 3 tsp salt, 1 stick cinnamon and 3 tbsp Dhanhar Punjabi Garam Masala. Stir For 3-5 minutes.
Add 2 cups water and cook covered for 10-12 minutes on a low flame. Stir randomly.
Garnish with finely chopped coriander and serve hot with Indian breads or rice.