Step 1

Take 250gm of chenna (completely drained curdle milk) in a plate.

Step 2

Add 2 tbsp powdered milk and all purpose flour , knead for 15 mins until smooth dough is obtained.Make small cylindrical balls.

Step 3

Take sugar in a pot add water to it , stir well and bring to boil.

Step 4

Add the balls slowly into the sugar syrup and boil for 15 mins at high flame.

Step 5

After 15 min lower the flame and boil for 45 mins at low-medium flame.

Step 6

After 45 minutes , add cardamom and saffron.

Step 7

Boil for a minute , turn off the flame and let it cool down. Serve.

Step 8

Boil potatoes for 1 whistle .Let the pressure release completely , cool down and then peel the potaotes.

Step 9

Using a toothpick, prick the potatoes.Fry the potatoes in mustard oil at medium flame till slight golden brown from both the sides.

Step 10

Now take the potatoes on tissue towel, allow them to cool down and then prick again. Fry potatoes again

Step 11

at medium to low flame until turned golden in colour.

Step 12

Now in one kadhai take 2 Tbsp of mustard oil and let it heat till it’s raw smell goes away. Now add cumin , cinnamon , cardamom and cloves and fry for 30 seconds .Add hing and fry for another 30 seconds

Step 13

Add kashmiri red chilli powder, fry for a second and then immediately add 2 Tbspn of water and give a good mix . Lower the flame/turn off flame and start adding curd and parallely keep whisking so that curd shouldn’t get curdled. Now add dry ginger powder and fennel powder , mix well and bring to boil at low flame .

Step 14

Add salt as per taste. Now will add 1 and a half cups of water, bring to boil and then will add fried potatoes .

Step 15

Cook till 1/4th of water remains .Turn off the flame and dum aloo is ready to be served .