Dum aloo

Punjabi Dum aloo is a tangy curry made using tomatoes and curd. Deep fried baby potatoes are simmered in a tangy gravy to give it a nice dum....

Ingredients:

10-12 baby potatoes
Oil for frying
For the gravy:
1 tbsp oil
1 bay leaf
2 cloves
1'' inch piece cinnamon
2 cardamoms
4 pepercorns
1 big onion

7-8 garlic pods

1'' ginger piece

2 Green chilles
2 small toamatoes

1 tsp Degi mirch powder

1 tsp Coriander powder
1/2 tsp red chilli powder
Salt to taste

4 tbsp fresh curd

Fresh cream for garnish

Method:

1. Boil the baby potatoes in a pressure cooker for 2 whistles, peel and prick them with a fork. Then fry them in sufficient hot oil, then drain them in absorbent paper.

2. Grind onion, ginger, garlic and green chillies together.

3. Blanch the tomatoes and grind them.

4. In a pan or kadai heat 1 tbsp oil and add bayleaf, cloves, cinnamon stick, peppercorns and cardomom.

5. Add onion, ginger, garlic and green chillies paste. Cook the paste for 7-8 mins on low flame. 

6. Once the paste gets a golden brown colour add degi mirch powder, red chilli powder, coriander powder and salt. Stir and cook for 1 min.

7. Now add curd and water. Boil the gravy for 2-3 mins.

8. Add the fried baby potatoes and simmer it for 6-7 mins keeping the kadia or pan covered. If required add more water to make a nice gravy.
                                                        
9. Garnish with fresh cream and serve hot with roties or naan.

Tips:                                                                                                                               

   1. When frying the babypotaoes just add a pinch of salt in the oil. The salt seeps into the pricked potatoes adding a little salt inside the potatoes.

2. To make the gravy more rich fresh cream can also be added after adding the potatoes plus the garnish.