Dum Aloo

  

     (with gravy ^)                                                                                       (without gravy ^)

Ingredients


300 gm baby potatoes
2 Medium sized onions (make paste)
½ cup tomato puree
2 tablespoon curd
1 teaspoon ginger paste
1 teaspoon garlic paste
2-3 green chilies (paste)
½ teaspoon of red chilli powder
½ teaspoon turmeric power
½ teaspoon garam masala
½ teaspoon coriander powder
½ teaspoon jeera power (cumin)
1 cardamom
2 leaves of tejpatta (Bay leaf)
A small piece of cinnamon
Chopped coriander leaves
2 cloves
Salt to taste
2 tablespoon Oil


Method


Peel all the potatoes.
Pierce them with a fork
Take water in a pan, add a little salt and potatoes and boil it till the potatoes are a little soft (Not fully boiled).
Now remove them from water.
Take little oil in a pan and shallow fry all potatoes till they are golden
Heat oil in a pan. Add ginger & garlic paste to it. Stir it.
Add onion paste. Cook it till the paste become golden.
Add green chilli paste and keep stirring.
Now add the tomato puree and curd to it and cook it till the oil separates.
Add bay leaves, cloves, cinnamon, cardamom, garam masala, coriander powder, turmeric powder, red chilli powder, cumin powder, and salt to taste, and stir it well.
Add potatoes to this pan and keep stirring for 2-3 minute.
Now add a cup water to it and mix well and cover the lid of pan and seal it with dough from all sides.
Cook it for 15-20 minute on very slow flame.
Pour it in a serving dish and garnish with chopped coriander leaves.
Serve it with hot paranthas or Nan


Note: If you want to serve it dry (without gravy) then cook for a little longer, so that the water evaporates.