Baby Potato Curry (Dum Aloo)

 INGREDIENTS:

1. Baby Potatoes 500 grams
2. Onions 2 finely chopped
3. Tomatoes 1 chopped
4. Cumin Seeds 1 tsp
5. Ginger Paste 1 tbsp
6. Yoghurt 2 tbsp whisked
7. Garam Masala Powder 1 tbsp
8. Turmeric Powder 1 tsp
9. Coriander Powder 1 tsp
10. Red Chili Powder 1 tsp
11. Dried Fenugreek Leaves 1 tsp
12. Coriander Leaves 1 tbsp chopped
13. Mustard Oil 4 tbsp
14. Salt to taste
15. Sugar 1/2 tsp
16. Water as required

METHOD:

Serving Size: 4-5

Boil the baby potatoes with enough salt until they are just tender but firm. Peel the potatoes and prick them lightly with a fork. 

Heat 2 tbsp of mustard oil in a wok. Add the potatoes and sprinkle turmeric powder and salt. Sauté until golden and slightly crispy. 

In the same wok, add the remaining mustard oil. Once heated, add cumin seeds and let them splutter.

Add chopped onions and sauté until they turn golden brown.

Add ginger paste and sauté for a minute. Add turmeric powder, red chili powder, coriander powder and garam masala powder. Cook for 1 more minute.

Add the chopped tomatoes, salt and sugar. Cook on medium flame till the oil separates from the mixture.

Lower the flame and add the whisked yoghurt. Stir continuously to prevent curdling.

Add the sauteed potatoes to the gravy and mix well. Add 1 cup of hot water, or as required, to achieve the desired consistency. Cover the wok and let it simmer for 8-10 minutes.

Sprinkle kasoori methi and stir gently. Garnish with fresh coriander leaves.

Serve dum aloo hot with steamed rice, jeera rice, roti or naan.