Ingredients for dhum aloo:

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

How to make kashmiri dum aloo:

• 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.