Dum Aloo

Dum Aloo

Ingredients
Baby potatoes 7-10,skinned and par boiled

Onions - 2 medium (paste)
Tomatoes - 2 small (paste)
Ginger-Garlic paste 1 tbsp
Green Chilly-Coriander leaves paste - 2 tbsp
Tumeric powder - 1 tsp
Kashmiri Chilly powder - 1 tbsp
Pinch Garam Masala
Cumin powder - 1 tsp
Mustard oil to cook
Coriander for garnish
Salt to taste

Method

1. In a deep bottom thick kadhai, smoke the mustard oil.
2. Until the oil reaches the smoke point, prepare the potatoes- prick them, smear turmeric, chilly powder & salt.
3. Shallow fry the potatoes.
4. In the same wok, add the onion, ginger-garlic paste. Cook well, till well browned & the paste sweats oil. Cook over low flame, stirring in intermittent intervals.
5. Next add the green chilly & coriander leaves paste, saute for about 5 mins, add the turmeric & chilly powder.
6. Add in the pureed tomatoes, adjust salt .
7. Cover & cook till all the moisture is lost, now drop in the potatoes & add about 1/2 cup water (add to get desired consistency of thick lassi).
8. Cover & cook, let the potatoes soak the masala well.
9. When the curry oozes oil from the sides add a little garam masala.
10. Garnish with chopped coriander & serve hot with paratha or rice.