Dum Aloo

Baby potatoes are a joy to cook. 

Recipe (serves 6)

Ingredients

Baby potatoes - 500g

Onion - 2 large, chopped

Tomato - 3 medium, chopped

Chilli powder - 1 tsp

Salt - to taste

Cumin powder - 1/2 tsp

Saunf powder - 1/2 tsp

Coriander powder - 1/2 tsp

Garam masala - 1/4 tsp

Curd - 1/4 cup

Oil - 1 tbsp

Coriander - to garnish

Method

Boil the baby potatoes. Peel the skin off and keep aside. 

Heal oil in a heavy bottomed vessel. 

Add the onions and fry until transparent. Add the salt and continue frying, add the tomatoes and the spices. Add oil if needed. Fry until the tomatoes turn mushy and the oil starts to separate. 

Allow to cool and grind into a fine paste. 

Add the paste to the heavy bottomed vessel and on low flame, add the baby potatoes and toss them to coat it with the paste. 

Add the curd and mix well. Cover the vessel and allow the mixture to simmer for a few minutes.

Once the raw smell of the curd is gone, add water to the required consistency and mix well. Allow to come to a boil and switch off.

Garnish with coriander leaves and serve hot with roti or puris. 

Verdict

If the potatoes are slightly bigger, then after peeling them, pierce with a fork so the spices get infused into the potato. 

Tastes awesome as a side dish for roti/puri.