Sebahu.com   [pron: say-baa-hoo]

Dum Aloo

1/2 kg / 1.1 Lbs Small potatoes
1 tbs Coriander seeds
4 Cardamoms (brown)
4-5 Cloves
7-8 Black pepper
1 sm piece Cinnamon
1/4 tsp Caraway seeds
2 Cardamom (green)
a pinch Asafoetida
4-5 Bay Leaves
1 tsp Ginger garlic paste
1/2 tsp Turmeric Powder
1 tsp Chilli powder
1 Medium size onion, grated
2 cup Fine yogurt (curd)
1/2 cup Milk
4 tbs Ghee
Sea Salt to taste

To make the garam masala: take coriander seeds, cardamoms, cloves, black pepper, cinnamon, caraway seeds, cardamom green and grind it in a blender to make fine powder.

Peel off the potatoes and prick them. Heat oil in pressure pan for about one minute. Fry the potatoes in oil over medium heat till they change the color from white to light brown. Remove and set aside.

In same pan add bay leaves, asafoetida, ginger-garlic paste, grated onion to the remaining oil. Fry till the paste becomes reddish brown and the mixture starts separating from the oil. Add the garam masala prepared in the beginning to this mixture and heat for 2-3 minutes. Add turmeric powder, chilli powder and salt. Fry it about a minute. Now add milk to make the gravy. Then add yogurt (fine) and continuously stir it. If you find the gravy too thick, you can add some water.

Add pricked fried potaoes to the gravy and pressure cook everything. Switch off the gas after 4-5 minutes (before first whistle). (For electric stove: your on your own. You have to keep a closer eye on it and remove from the heat completely, unlike gas, once it's off, there's no more heat.)

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