Kashmiri Dum Aloo

Ingredients:
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500gms Potatoes
2 cups water
Salt To Taste
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 capsicum (seeds removed and sliced)
1tsp garam masala powder

Masala:
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2 cloves
2 bay leaves
4 black peppercorns
2 green cardamoms
1 brown cardamom
1 cinnamon stick

Puree:
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1 large onion
8 flakes garlic
1 tbsp ginger
4 black 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


Making of kashmiri dum aloo:
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1)Peel the potatoes, prick all over with a fork and soak in the water with little salt for 2 hours.
2)Pat dry the potatoes on a cloth and heat the ghee or oil.
3)Deep fry the potatoes until golden brown. Drain and set aside.
4)Heat the measured ghee in a pan and fry onions with all the spices until golden brown.
5)Prepare the puree by grinding all the ingredients mentioned under puree to a smooth paste and mix with the fried onions.
6)Cook for 10 minutes. Now add the tomato puree,curd and salt.
7)Add the potatoes and hot water and stir over a low heat for 5 minutes.
8)Now add pepper and garam masala and cook for few minutes.