Process:

• Wash the potatoes under running water
• Add the potatoes to a pressure cooker with water and cover the lid. Leave it with the whistle on
• Cook it on a high flame till the pressure builds up
• Switch off the gas after 2 whistles
• Open the lid after the pressure eases off
• Peel the potatoes and keep it aside
• Cut the potatoes into half after boiling
• Take the tomatoes and make them into a puree
• Soak the Dry Red Chilies and Dry Kashmiri Red Chilies in boiling water for 15 minutes
• Take both the chilies and garlic and make them into a paste
• Heat Doctors’ Choice Kachi Ghani Mustard Oil in a pan
• Temper the oil with red chilies and panch phoron
• Add the tomato puree and cook until the tomato aroma fades away
• Now add the chili garlic paste and cook until the oil separates from the mixture
• Add salt to the mixture
• Pierce the potatoes and add it to the mixture
• Coat the potatoes with the spice and cook on a low flame for 5 minutes
• Take out on potato and after filling it add it back into the pan
• Add a cup of water and cook it on a low flame till the water reduces and the oil comes out of the aloo dum
• Serve it hot with your choice of Roti or steamed rice