Dum Aloo

An authentic Indian vegetarian dish of potato prepared in yogurt based gravy.

Ingredients:

For paste

• Onion                             - 1 large
• Tomato                          - 1 medium
• Green chilli                    - 4(I chose red ones to get good color)
• Ginger                           - ½ inch
• Garlic cloves                  - 6

For the main curry:

• Baby potatoes                - 15(You can also use big potatoes cut into 4)
• Whole cumin seeds         - 1 tsp
• Green cardamom            - 3
• Cinnamon                       - 1 inch stick
• Bay leaves                      - 2
• Cloves                            - 6
• Black peppercorns          - 8
• Turmeric powder            - ½ tsp
• Red chilli powder            - ½ tsp
• Cumin powder                - ½ tsp
• Mustard oil                     - 4 Tbsp
• Salt                                - to taste
• Yogurt                            - 3/4 cup (Greek or hung, whisked)
• Kasuri methi                   - 1 tsp

Method:
1. Make a smooth paste of the ingredients mentioned for paste.
2. Heat water in a deep pan and bring to boil. Add the potatoes and boil for 6-8 minutes (till parboiled).
3. Remove potatoes from hot water and allow them to cool. Peel. Using a fork prick the potatoes so that it can absorb spices well.
4. Mix potatoes with a pinch of salt and turmeric.
5. Heat oil in a pan and fry the potatoes till golden brown.

 6. Remove potatoes from oil and keep aside.

7. In the remaining oil(add some more if needed) add cumin seeds, green cardamom, cinnamon, cloves, black peppercorns and bay leaves.
8.When cumin starts spluttering add the paste. Mix well and cook on medium flame.

9. When the paste is cooked well and oil starts separating add turmeric powder, red chilli powder, cumin powder. Mix well and cook for another minute.

10.Add the whisked yogurt and half cup water. Add salt and mix well. Cook till gravy simmers.

11. Add the fried potatoes. And cook till gravy thickens.

12. Sprinkle the kasuri methi and mix well, remove from stove.
13. Serve hot with jeera rice or naan.