Dum Aloo

Method

1. Prick the potatoes with a fork and keep on a plate.
2. Heat oil in a non-stick wok, add cloves, cardamom, black cardamom, cinnamon, asafoetida, dried fenugreek leaves and cumin seeds, cook till fragrant.
3. Add onion and saute for a while.
4. In a bowl mix yogurt, ginger and fennel powder, and make a smooth paste.
5. Add ½ cup water to the wok, followed by tomato puree, mix and cook for 3-4 minutes.
6. Add paprika powder, salt, coriander powder, turmeric powder and yogurt mixture, and mix well.
7. Add turnips, potatoes and ½ cup water, mix, cover and cook for 10-15 minutes.
8. Switch off the heat but let the wok remain covered with the lid.
9. Transfer into a serving bowl, sprinkle black pepper powder and garam masalav powder, garnish with coriander leaves and serve hot.

Additional Tips and Tricks