Dum Aloo

Ingredients

• Baby potatoes - 1kg
• Onions big - 2
• Tomatoes - 4 medium-sized
• Curd - 4 tsp
• Ginger garlic paste - 1 tsp
• Red chilli powder - 1 tsp
• Dhania powder - 11/2 tsp
• Fresh cream - 3 tsp
• Jeera, cloves, cardamom, cinnamon for seasoning
• Oil - 5 tsp
• Coriander leaves for garnishing

Method

1. Wash the baby potatoes and pressure cook it for 2-3 whistles.
2. Peel the skin and prick the potatoes using fork.
3. Add turmeric powder, thick curd, chilli powder, coriander powder, salt to the potatoes and marinate for 2 hours.
4. Heat oil in a pan and shallow fry the potatoes to golden brown.
5. Then chop and grind the onions to fine paste and keep aside.
6. Grind the tomatoes and keep it ready.
7. In a pan, heat oil, add jeera, cloves, cinnamon, cardamom and fry.
8. Then add, ginger garlic paste and fry for a minute.
9. Now add onion paste and fry till the raw smell goes off.
10. Then add tomato puree, salt, chilli powder, coriander powder, kasuri methi, cover and cook in the medium flame till the oil separates.
11. Now add fried potatoes and adjust the gravy consistency by adding little water, close the pan with the lid and cook for 5-7 minutes.
12. Add fresh cream and cook for 2 minutes.
13. Garnish with fresh coriander leaves.
14. Serve Dum aloo with rice, poori, chappati, paratha etc.,
15. Variations: The potatoes in this dish are traditionally deep fried, but here it is shallow fried to make this dish healthier.