| • | Make a fine powder of cardamoms, black pepper, coriander seeds, caraway seeds, cloves, cardamom and cinnamon by the help of a blender.
|
| • | Remove the peel from potatoes and prick them.
|
| • | Take oil in a frying pan and heat it for about one minute. Fry the potatoes on a medium heat until their color changes from white to light brown. Keep it aside.
|
| • | Add grated onion, asafoetida, bay leaves and ginger-garlic paste to the remaining oil. Fry the mixture till the paste turns reddish brown.
|
| • | Add the masala prepared in first step to this mixture and heat for about 2 to 3 minutes.
|
| • | Add turmeric, chilli powder and salt. Fry again for about a minute.
|
| • | Now pour the milk to make gravy followed by adding fine curd. Keep stirring continuously.
|
| • | You can pour little water if the gravy appears too thick.
|
| • | Now add pricked potatoes to this gravy and cook in a pressure cooker. Remove from the flame after 4 to 5 minutes just before the first whistle.
|
| • | Garnish it with fresh coriander leaves.
|
| • | Dum Aloo is ready to serve. |
