• 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
  • Paste
  • 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

Method: 

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.

Garnish with fresh coriander leaves