Name: Dum aloo recipe by Kamal Thakkar at BetterButter
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: Baby potatoes-250 gms; Tomatoes-4 medium size; Onion-2 medium size; Garlic-6 cloves; Ginger-1 inch pc; Green Chilli-1; Curd-1 tbsp; Bayleaf-1; Dried Red chilli-2; Cloves-5; Cinnamon-1 inch piece; Cardamom-3; Cumin Seeds-1 tsp; Asafoetida-1/4tsp; Turmeric-1/2 tsp; Chilli powdee-1 tsp; Salt to taste; Cumin and coriander powder-1 tsp each; Kasuri methi-1/2 tsp; Sugar-1/2 tsp; oil-1 tbsp; Coriander for garnishing

Ingredients Serving: 4

Baby potatoes-250 gms
Tomatoes-4 medium size
Onion-2 medium size
Garlic-6 cloves
Ginger-1 inch pc
Green Chilli-1
Curd-1 tbsp
Bayleaf-1
Dried Red chilli-2
Cloves-5
Cinnamon-1 inch piece
Cardamom-3
Cumin Seeds-1 tsp
Asafoetida-1/4tsp
Turmeric-1/2 tsp
Chilli powdee-1 tsp
Salt to taste
Cumin and coriander powder-1 tsp each
Kasuri methi-1/2 tsp
Sugar-1/2 tsp
oil-1 tbsp
Coriander for garnishing

Instructions

First boil potatoes, cool and peel them.
Grind garlic, ginger, green chilli, onions and tomatoes together.
Now take oil in a pan and first fry potatoes in this oil.They should be golden after frying.
Now pierce these potatoes with fork.
In the same oil, add cumin seeds, dry spices like cinnamon, cloves, elaichi, red chilli, bay leaf and then asafoetida.
Saute for a minute and add the tomato onion mixture.
Saute till raw smell goes and it starts leaving oil. Add turmeric, cumin powder, chilli powder, salt, sugar, garam masala, kasuri methi and saute for a minute.
Add curd stirring continuously and at low flame.
Now add the potatoes and a cup of water and cover. Let it simmer for 2 minutes so that gravy mixes with potatoes.
Garnish with coriander and serve with hot fulkas, parathas or naan.

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