Dum Olav : Fried Potatoes Spice Bombs

Google “Dum Olav” or “Dum Aloo” to get more scoop on this dish. Here is my version of this Kashmiri Delhicacy!

Boil and peel baby potatoes and prick them with fork or toothpick.

Fry potatoes in mustard oil till they retain no moisture.

Keep them on a paper towel to drain excess oil.

Beat yogurt half cup yogurt

Prepare spices: Kashmiri Chili power, Black Cardamom , Asafoetida, Ginger Powder, Turmeric, Garam Masala, Cloves, Cinnamon Stick, Bay Leaves, Coriander Power, Black Cumin. Green Cardamom, Black Pepper , Cumin Seeds and Salt.

Heat oil in a pan and add Cumin Seeds, Black Cardamom, Cinnamon stick and Asafoetida. Take pan off heat and add Kashmiri Chilly powder and immediately add whisked yogurt, followed by other spices and potatoes.

Add some water to make gravy.

Pressure cook or slow cook till oil is separated. and serve with Bhatta ” Rice”.