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Baby Potato Curry (Dum Aloo)

 INGREDIENTS:

  1. Baby Potatoes 500 gram
  2. Onions 2 finely chopped
  3. Tomatoes 1 chopped
  4. Cumin Seeds 1 tsp
  5. Ginger Paste 1 tbsp
  6. Yogurt 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. Drain the water. Peel the potatoes and prick them lightly with a fork. 

Heat 2 tbsp of mustard oil in a wok. Add the potatoes and sauté until golden and slightly crispy. Sprinkle turmeric powder and salt. Remove and set aside.

In the same wok add the remining 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 yogurt. Stir continuously to prevent curdling.

Add the sauteed potatoes to the gravy and mix well. Add 1 cup 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. 




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