Dum Aloo

Chop chunky pieces of potatoes; ensure they are not finely chopped to prevent melting during dum cooking.

Add a mixture of clarified butter and oil to a thick bottomed utensil and heat it well.

Add white sesame seeds (optional), cashew nuts, black peppercorns, coriander seeds, cumin seeds, cloves, green and black cardamom, and mace into the heated oil.

Grind these spices and nuts into a fine masala paste using oil, water, or curd as needed.

Add potatoes gently into the hot oil and fry on high flame without stirring too much.

Sauté sliced onions in the same utensil once potatoes turn a shade darker and cook onions and potatoes gradually together.

Add salt to help potatoes release water and soften onions, cooking them until tender, similar to mutton cooked with onions.

Transfer the cooked potatoes and onions to another utensil.

Add a generous amount of the prepared Hyderabadi masala paste, curd, tamarind (or more curd if tamarind unavailable), degi red chilli powder, and salt.

Remove excess oil from the cooking mixture and reserve it for reuse if desired.

Chop coriander stalks, slice ginger, and slit green chillies; then add them along with chopped coriander leaves into the mixture.

Add water or more curd as needed to adjust gravy consistency and mix well.

Place the mixture in a flat utensil, add a splash of water, and bring it to a boil.

Cook on a slow flame with a heavy lid or weight placed on top for dum cooking.

Stir gently once during cooking to prevent sesame seeds and cashew from sticking to the bottom.

Continue dum cooking until an oily layer floats on top, indicating the dish is done and potatoes have melted in the mouth.

Serve hot, garnished if desired.