Dum Aloo belongs to, specifically, Kashmiri cuisine. Various versions are available depends on the availability of potatoes small or big.
6 large potatoes
50 gms peas
2 green chilies [1chopped and 1 slit]
4 onion [chopped]
2 tbsp lemon juice
3 tbsp ghee
4 tomatoes [chopped]
½ tsp haldi
¼ tsp red chili powder
Salt to taste
1 ½ cups water
Cut potatoes in half vertically and scoop out centers.
Crush peas coarsely and mix together with chopped chili, 2 tbsp chopped onion, salt and 1 tbsp lemon juice.
Stuff potatoes with this mixture. Place 2 halves together and secures it with toothpicks.
Shallow fry it in hot ghee till light brown on a low flame, drain and keep aside.
In the same ghee fry rest of the onions, tomatoes and stir fry for a minute.
Add haldi, red chili powder, salt and lemon juice.
Pour in water and put in the stuffed potatoes cover and steam till tender.
Remove toothpicks, garnish with slit chili and serve hot.