- 900gms Aloo (Potatoes)
- 33/4th cups water
- Salt To Taste
- Ghee or oil for deep-frying
- 1 cup ghee
- 1 large Onion (finely chopped)
- 4 tbsp tomato puree
- 140 ml curd
- 4 tbsp hot water
- 1 green pepper (seeds removed and sliced)
- 1tsp garam masala powder
Spices
- 4 cloves
- 4 bay leaves
- 6 black peppercorns
- 4 green cardamoms
- 1 brown cardamom
- 1piece cinnamon stick
- 1 large onion (chopped)
- 12 flakes garlic
- 2 tbsp ginger
- 6black peppercorns
- 1 tsp poppy seeds
- 1 tbsp coriander seeds
- 1 tsp cumin seeds
- 2 dry red chilies
- 1 tsp turmeric powder
- A pinch of ground mace
- A pinch of ground nutmeg
Procedure:-
- Scrape the aloo (potatoes), prick all over with a fork and soak in the water with little salt for 2 hours.
- Dry the potatoes on a cloth and heat the ghee or oil.
- Deep fry the potatoes until golden brown. Drain and set aside.
- Heat the measured ghee in a flameproof pan and fry onions with all the spices until golden.
- Grind the paste ingredients to a fairly smooth paste and stir into the onions.
- Cook for 10 minutes. Stir in the tomato puree, curd and salt.
- Add the aloo (potatoes) and hot water and stir over a low heat for 5 minutes.
- Sprinkle the dum aloo with pepper and garam masala and cook for few minutes.
