North Indian Vegetarian - Dum Aloo

• 18 to 20 small-sized potatoes
• 2 to 3 onions
• 2 to 3 tomatoes
• 5 to 6 dried Kashmiri chilies
• 2 cups (475 ml) yogurt (dahi)
• 1/4 cup (60 ml) mustard oil
• qil to deep fry
• 1 generous pinch of clove powder (Laung)
• 1/2 tsp (2 ml) cardamom powder (Elaichi)
• 2 tbsp (30 ml) fennel powder (Saunf)
• 1 tsp (5 ml) ginger powder
• 1 pinch of asafetida (hing)
• 1/2 tsp (2 ml) roasted cumin powder (jeera)
• 1/2 tsp (2 ml) of garam masala powder
• salt to taste

1. Peel and prick the potatoes all over with.
2. Keep in salted water for fifteen minutes.
3. Heat oil in a kadai and fry the potatoes on medium flame till golden brown.
4. Make a paste of dried Kashmiri red chilies.
5. Beat the yogurt with Kashmiri red chili paste, dry ginger powder, cardamom powder, and fennel powder.
6. Heat mustard oil in a pan.
7. Add asafetida and clove powder.
8. Make a paste of onions and tomatoes and fry till oil comes out.
9. Add half a cup of water and salt and bring to a boil.
10. Mix in the yogurt mixture and bring it to a boil.
11. Add fried potatoes and cook till the potatoes absorb the gravy and oil floats on top.
12. Add roasted cumin powder and garam masala powder.
13. Serve hot.

potatoes, onions, tomatoes, chilies, yogurt, mustard oil, generous, cardamom powder, fennel powder, ginger powder, cumin, garam masala, salt

Taken from online-cookbook.com/goto/cook/rpage/001777 (may not work)