Ingredients:

• 1 kg baby potatoes

• 2 cups curds (yogurt)

• 1 cinnamon stick

• 2 green cardamoms

• 1/4 tsp asefodita

• 1/2 tbsp shahi jeera

• 1/2 tbsp ginger powder

• 2 tbsp sauf (fennel seeds ) roughly grinded

• 1 tbsp kashmiri powder

• salt as per taste

• oil for frying

Method:

1. Firstly wash the potatoes nicely. Take a pressure cooker with some water and one teaspoon salt add all the potatoes and boil them upto one whistle.

2. Remove from the cooker and peel all the potatoes.With a toothpick prick all around the potato one by one making sure that the toothpick comes out from the other end.

3. In a heavy bottom vessel heat some oil and shallow fry all the potatoes in small batches till all of them are fried.

4. Once cooled, again prick the potatoes with the toothpick so that all the spices go right inside the potatoes.

5. Add some water and make a paste of the chilli powder so it does not burn when added to the oil, keep aside.

6. Mix the sauf and ginger powder in the curds.

7. In a pan heat 1 tbsp oil then add the asefodita and cumin seeds when it splutters add the cinnamon stick and cardamoms. Then add the chilli paste and sauté for seconds on low flame. Add the curds mixture and cook on low flame stirring continuously so that the curds do not curdle then add the salt and the potatoes. Cover and cook for 4-5 minutes stirring at intervals till oil separates out.

8. Remove in a serving dish and garnish with coriander leaves.

Enjoy this yummy dum aloo with Kulcha, Butter Naan or Puris.