Ingredients: 10 Baby Potatoes – boiled and shallow fried,Water – for boiling,Salt – to taste,Sunflower Oil,1 Bay leaf (tej patta),2 Cloves (Laung),1 inch Cinnamon Stick (Dalchini),1 Cardamom (Elaichi) Pods/Seeds,3 teaspoon Kashmiri Red Chilli Powder – mixed with 3 tablespoon water,1 teaspoon Fennel seeds (Saunf) – powdered,1 inch Dry ginger powder,1 Black cardamom (Badi Elaichi) – powdered,1 teaspoon Cumin seeds (Jeera),1 1/2 cup Hung Curd (Greek Yogurt) – low fat and whisked till it is smooth
Time in minutes: 35 Servings: 4 Course: Lunch Diet: Vegetarian
Instructions: To begin making the Dum Oluv Recipe, we will start by boiling the potatoes along with their skin in a pressure cooker with required water for about 3 whistle. Release the pressure naturally.Open the pressure cooker, drain all the water, peel the skin of the potatoes and keep it aside.Heat a heavy bottomed pan with 2 tablespoons oil. Once the oil is slightly hot, add the peeled potatoes and roast them till it is light brown. Take out the potatoes and keep the aside.In the same pan, add a teaspoon of oil and fry the spices (cinnamon, bay leaf, cloves, green cardamom pods) and then add the red chilli powder mixed with water. Add the fennel powder, ginger powder and mix well.It might splutter for few seconds, be careful while stirring. In the meal while whisk the curd till it becomes a smooth paste, reduce the flame and slowly add in the roasted potatoes and curd mixture. Make sure the flame is low.Simmer the (Aloo) potatoes in the curd gravy for about 25 minutes. And then finally add the cumin seeds and cardamom powder, mix well and serve. Serve the Dum Oluv Recipe along with Steamed Rice or Whole Wheat Naan and Aamras to enjoy your meal.