Serving size: 3-4 people
- 10 small rounded ollu /potatoes;
- 1-1/2 chili powder/march wangan;
- Salt to taste,
- 1tsp shonth/ginger powder,
- 3 laung /cloves;
- 1 cinnamon/dalchini stick or ½ tsp. cinnamon powder/dalchini;
- 2 big black elaichi/cardamom;
- 2 small elaichi;
- ½ tsp badiyan/fennel powder,
- 3-4 tbsp. of yogurt/zamut dud;
- Two cups of water;
- ½ zeera/cumin seed/zeur,
- Pinch of heeng/ asafetida and oil for frying.
- Boil ollu (potatoes) completely soaked in water in a wider pan for 10 minutes or longer till you see skin can easily be peeled.
- After peeling the skin, prick the ollu all over with knitting needle or tooth prick or fork or tip of knife.
- Deep fry ollu till reddish brown and put aside.
- Take 3 tbsp. of oil in a pressure cooker or pan.
- Add chili powder and heeng to oil and sauté.
- Add 3 spoons of yogurt and stir till yogurt dissolves in oil and forms into a thick chili paste.
- Add salt shonth, badiyan; cinnamon, crushed laung/cloves and crushed big black elaichi to yogurt chili mixture.
- Add potatoes to chili mixture.
- Add 2 cups of water or more till all the potatoes are completely dipped in water.
- Pressure cook for ten minutes and simmer for another five minutes.
- Open the cooker when pressure drops in cooker.
- Check for water consistency.
- If too much water is left, boil till only a little water is left.
- Turn off the stove.
- Crush green cardamom/ elaichi and cumin/ zeera.
- Sprinkle the crushed massala over
potatoes and cover.
- Serve dum ollu warm.
- Left over can be stored in fridge and used next day after warming.
Note: If cooking in a pan, add 2-3 cups of water and boil for 5 minutes and simmer at a low flame till water is absorbed.