| • | Make a fine powder by blend together the ingredients of the spices in a blender. Keep it aside.
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| • | Remove the strip from white potatoes and prick them.
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| • | Take oil in a frying cooking pan and heat up it for about one minute. Fry the white potatoes on a normal heat up until their colour changes from white to light brown. Keep it aside.
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| • | Add grated onion, asafoetida, bay leaves and ginger-garlic paste to the left over oil.
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| • | Fry the mixture until the paste changes reddish brown.
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| • | Add the spices cooked and heat up for about 2 to 3 minutes.
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| • | Add turmeric, chilli powder and salt.
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| • | Fry again for about a minute.
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| • | Now pour the milk to make gravy followed by adding fine curd.
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| • | Keep stirring continuously, add water if the gravy appears also thick.
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| • | Now add pricked white potatoes to this gravy and cook in a force cooker. Remove from the burn afterward 4 to 5 minutes only before the 1st whistle.
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| • | Garnish it with freshly coriander leaves.
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| • | Dum Aloo is ready to serve.
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