I have had Alur dom quite a number of times as a child, when I lived in Kolkata. Alu dum, in restaurants and heard about Kashmiri dum alu from my Kashmiri sis-in-law. Adraki dum alu is my twist in the fusion of all types I have tried and tasted earlier.
For this you will need
500g of baby potatoes
Olive oil for drizzling
Ghee 2 tablespoon
1 medium sized onion chopped and blended
3 tomatoes, chopped and made into puree
2 tablespoons of ginger-garlic paste
3 tablespoons poppy seeds
Khada garam masala, I used cinnamon stick, cardamom, cloves, cumin seeds, fennel seeds( all about 1 tablespoon)
2 tsp garam masala powder
1 tsp Turmeric
1 tablespoon Ginger powder
1.5 tablespoons Ginger cut in jullians
2 green chillies slit
1/2 cup beaten yoghurt
2 tablespoons of fresh cream
Salt to taste
Chopped coriander to garnish.
Wash and boil the potatoes in the pressure cooker till one whistle. Cool and take the skin off. Pierce the potatoes with fork.Place in a baking tray. Drizzle olive oil and sprinkle salt and ginger powder and mix. Place the baking tray in the oven and brown the potatoes slightly.
Soak poppy seeds in warm water and make a paste.
In a pan, prepare the tempering with ghee and khada garam masala. Add the green chillies.Add in the poppy paste. Add in the ginger-garlic, onion and tomato paste one at a time and keep stirring after each addition. Add turmeric, garam masala powder. When the mixture is cooked, stir in the beaten yogurt. Add half of the jullianed ginger and stir. Move away from heat.
Mix in the roasted potatoes and garnish with rest of the jullianed ginger and coriander. Serve hot with chapatis or parathas.