Dum Aloo is popular North Indian dish, originating from the Indian subcontinent. Traditionally, it is prepared with baby potatoes that are fried, then slowly cooked at a low flame in a thick gravy. It is known for its distinctive taste and aroma. The word 'dum' refers to a slow-cooking technique involving sealed pot cooking. It is a significant part of the Kashmiri cuisine and a popular dish in restaurants and households.
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Deep fry potatoes after peeling them in ghee.
In a different vessel, roast cumin, fennel seeds, cloves, cinnamon sticks and cardamoms.
Add fried potatoes in the above-made mixture, stir well.
Then add yoghurt, turmeric, dry ginger powder and salt and mix till potatoes are well coated.
Let it simmer on a low flame until potatoes soak all the flavours.
Serve with rice or Indian bread (roti).