Potato Curry (Dum Aloo)

In a pan, roast together brown cardamoms, cloves, cumin, and poppy seeds.

Grind roasted ingredients together with onion, ginger, and garlic into a paste, adding a little water (¼ cup) from time to time.

Put 1 cup water and potatoes in a pressure cooker.

Close the cooker. Bring to full pressure on high heat. Reduce heat and cook for 3 minutes.

Remove cooker from heat. Release pressure by pressing the fingertip control or lifting the vent weight lightly.

Open the cooker. Remove potatoes. Peel and prick each potato all over with a fork. Wash and wipe dry the cooker.

Group potatoes into 3 batches. Heat oil in a deep-frying pan for about 5 minutes. Fry each batch till golden brown and remove. Strain oil and put 7 tbsp into the cooker.

Place cooker on high heat. Add whole chillies, cinnamon, and bay leaves. Stir for a few seconds.

Add grated onions and fry till golden brown.

Add ground paste, tomato puree, salt, chilli, and turmeric powders. Stir for a few seconds.

Add 1 tbsp curd. Stir fry until curd is well blended (approximately ½ minute).

Add remaining curd in the same way, 1 tbsp at a time till all curd is used. Stir fry till oil shows separately (approximately 3 minutes).

Add potatoes and stir gently to coat the potatoes with masala.

Add remaining water (2 ½ cups). Simmer on low heat for about 5 minutes, stirring occasionally.

Add garam masala powder. Stir. Serve hot.