ALOO BAHAAR-E-DUM 
This is traditional Kashmiri delicacy in a rich spicy gravy. This is a part of the culinary delights originating from the Kashimiri Pandits or the Hindus living in the Kashmir region. Over time the Dum Aloo has become one of the signature delicacies of the region and is now popular all over the world as an integral part of Indian cuisine.
Ingredients
Medium potatoes
: 500 gm
Salt
:1 1/2 tsp
Kashmiri chilli powder
:1 1/2 tsp
Turmeric powder
: 1/2 tsp
Hot water
:1 cup
Ghee
:1 tbsp
Ginger paste
:2 tsp
Hung yoghurt
:1/2 cup
All spice-roasted
:5
Method
- Combine together the allspice, star anise, mace, nutmeg, desiccated coconut and the almonds. Grind to a paste and put aside.
- Peel and prick the potatoes, put them in a dish big enough to hold them in a single layer.
- Add salt, ½tsp chilli powder, turmeric and water, cover and cook at HIGH for 15-20 minutes, turning once till tender.
- Strain the thandai mixture and make up to 1½ cup with water from the cooked potatoes.
- Mix the ghee, ginger paste and ½ tbsp yoghurt and cook covered at HIGH for 2 minutes.
- Mix together the powdered spices, allspice-almond paste, thandai mixture, 1 tsp chilli powder, yoghurt and cook covered at HIGH for 5 minutes.
- Mix in the potatoes till well coated. Cover and cook at 70% for 10 minutes.
- Serve garnished with almond slivers.
- ½ star anise-roasted
- ½ mace-roasted
- ¼ nutmeg-roasted
- 1 tbsp desiccated coconut-roasted
- 8 almonds blanched
- 1 tbsp thandai/sardai mixture-soaked and ground to a paste
- 1 tsp kashmiri chilli powder almond slivers for garnish