Aloo Dum - My style

Ingredients:

Aloo (Potato) - 4 medium 

Onion - 1 large

Tomato - 2 large

Curd (hung) - 2 tbsp

Zeera - 1 tsp

Cinnamon powder - 1/2 tsp (or you can put 1 inch cinnamon stick)

Green cardamom - 2

Cloves - 4

Pepper corns - 10-12 pieces

Gingere- Garlic paste - 1 tbsp

Green Chillies - 2 (spicy ones) finely chopped

Zeera Powder - 1 tsp

Coriander Powder - 2 tsp

Red Chilli Powder - 1 tsp (or as per your taste)

Turmeric Powder - 1/2 tsp

Dry red chillies - 2-3 

Tej patta - 1-2

Sugar - 1 pinch

Salt to taste

Mustard oil - 2 tbsp

Coriander Shredded for garnishing 

Method:

Peel the potatoes and then with the help of fork pierce the potatoes in multiple places (for the spices to seep in). Marinate the potatoes in curd; zeera;cinnamon (powder or stick broken into small pieces); green cardamom; Cloves; Ginger/Garlic paste; green chillies; zeera powder; coriander powder; red chilly powder; pepper corns (crushed) and salt. Let it marinate for 30-40 mins. 

Now boil Tomato and onion in just enough water to cover them. In this add a pinch of sugar and 1 pinch of salt. Boil for 4-5 mins and let it cool. Once cooled then puree it and keep it aside.

Now take a pressure cooker and put the mustard oil. When it simmers add the dry red chiilies and tej patta. Now lower the flame and add the tomato+onion puree. Cook it till oil separates. Now take the cooker off the flame and then add the marinated potatoes. Now put it back and cook on low flame (so that curd does not spoil). Constantly stir so that it does not stick to the bottom. After 8-10 mins add water so that it covers the potatoes (adjust salt as per water added). Now just add 1 tsp ghee (indian clarified butter) and put the pressure. After 2 whistles take it off and let the steam come off on its own. Once the pressure gone, transfer the aloo dum in the serving dish and garnish with coriander leaves. Have with hot chappatis.

Let me know how it turns out.

Cheers !!