STAGE 1- Boiling
- Wash the potatoes, soak them in salted water for an hour or two and par boil them in the same salted water
- Peel the potatoes and using a tooth pick pierce then evenly all across and keep aside
STAGE 2- Deep Frying
- In a Wok/Kadai, heat the Mustard oil until smoking, reduce the flame and allow the oil cool slightly
- To test if the oil is too hot, just put a small piece of potato into the oil, if the oil is the right temperature, the potato piece will not brown immediately.
- Gently place the potatoes (3-5 at a time) and fry on a very low to medium heat
- Fry the potatoes until Golden, Crispy and seem to have lost most of their moisture (Tip- The best way to know when the Potatoes are well fried, is the point where they start floating on the surface of the oil and have turned a beautiful golden brown.)
STAGE 3- Cooking 'Aloo' (Potato) in 'Dum' (Steam)
- In the Pressure cooker/ a large cooking pot, toast the whole spices on a gentle/ low flame
- Take 2-3 Tbsp Mustard Oil from the Wok/ Kadai (used for frying Potatoes) and add it to the spices in the pressure cooker/ the large Pot
- Slowly stir these spices and reduce the heat
- Mix 2 tbsps ‘The Spice Angel Dum Aloo Masala’ with Yogurt, keep the rest for the end
- Add The Spice Angel Dum Aloo Masala’ with Yogurt mixture to the pressure cooker/ large pot
- Turn up the heat for 2-3 minutes and allow the spice mix to roast again, until oil oozes out
- Turn down the heat and allow the spice mix to turn vibrant red. (Tip- The point where this roasted spice mix oozes oil and has turned a deep red is the perfect way of proceeding)
- Add Water to the pressure cooker/ large pot and bring the sauce to boil
- Add the Deep fried Potatoes gently in the sauce gently and once all have been placed, use a spatula or a large spoon to coat each with the sauce. DO NOT OVER STIR them as it will break the potatoes
- The sauce should only (about) cover the potatoes
- Put the lid on the pressure cooker and cook under pressure for less than 5 mins OR cover the large pot with a heavy lid and cook for 15-20 mins on a medium flame
- Take off the lid, add the remaining ‘THE SPICE ANGEL DUM ALOO MASALA’ and reduce the sauce in the pressure cooker/ large pot, until it is thick
- Serve with Rice
