INGREDIENTS

INSTRUCTIONS

5
For aloo:  Peel and boil potatoes till semidone.  Cool and core with a
potato scooper.  Mix raisins, potato scoopings, cashew, cream salt.
Stuff into potato hollows. Keep aside.  For gravy:  Heat oil, add
onions, stirfry till brown, drain, keep aside.  Stirfry capsicum till
done, drain, keep aside.  Add whole spices, allow to splutter.  Add
paste to oil stir fry for 2-3 minutes.  Add puree, masalas, simmer for
3-4 minutes.  Add water,sugar, salt, bring to a boil, simmer for 5
minutes.  To make dum:  Use a heavy copper or steel pot.  Inside of
copper vessel must be polished with lead.  Grease inside with ghee or
oil.  Place the potatoes in it. Pour gravy over them.  Sprinkle the
onions and capsicums.  Take a tablespoonful of ordinary chappati dough.
Make a long rope of it. Place along the rim of container.  Place a well
fitting lid over the mouth and press.  The dough between the edges of
the container and lid, will seal it.  Press any protruding dough over,
to seal further.  Another way is to place lid first, then seal both
edges with dough  together.  Place over hot coals or in the oven on
slow for 20-25 minutes.  Break open seal just before serving.  Garnish
with chopped coriander.  Serve hot with warm soft breads or kulchas or
naans.  Note  For those who cannot dum the potatoes, place similarly in
a casserole.  Cover with foil and bake in oven at 200C for 20 minutes.
continued in part 2

A Message from our Provider:

“We ought to give thanks for all fortune: if it is good, because it is good, if bad, because it works in us patience, humility and the contempt of this world and the hope of our eternal country. #C.S. Lewis”