Dum Aloo / Aloo Dum

I was in search for a quick side dish when googled found this and have updated the recipe here. Baby potatoes are recommeded to be used. I just loved the aroma of curd in the gravy which gave a different taste.

Ingredients:

• Baby potatoes - 10
• Onion - 1/2
• Bay leaf - a small piece
• Cloves - 2
• Cinnamom - 1/4 inch piece
• Oil - 1 tbsp
• Jeera - 1 tsp
• Ginger garlic paste - 1 tsp
• Curd - 1/2 cup
• Coriander leaves - to garnish
• Kasuri methi - a pinch (this gives added flavour)
• Turmeric powder - a pinch
• Fennel powder (Sombu podi) - 1 tsp
• Garam masala powder -1/2 tsp
• Coriander powder - 2 tsp
• Red chilli powder - 1.5 tsp
• Tomato puree - from 2 tomatoes

Method:

1. Boil potatoes to 2 whistles, peel of the skin. Prick holes with a fork, fry in a tsp of oil until slightly browned and keep aside.

2. Heat oil in a pan. Add jeera, allow it to crackle. Add ginger-garlic paste and onion and saute till raw smell leaves and onions turn light brown.

3. Then add tomato puree, spice powders(turmeric, coriander, fennel, chilli and garam masala powder) and salt. Saute until raw smell of tomatoes leave.Add little water and allow it to boil.

4. Close with a lid and simmer it. I left it for around 5-7mins, sauting now and then.Add, potatoes and cook for 5 more minutes till the gravy blends with the potatoes and the gravy is thick. Add curd and cook not more than 5mins else it will curdle.Mix well.

5. Garnish with coriander leaves, kasuri methi. Serve with Chapathis/Rotis.