Dum aloo (baby potatoes) with roasted peanuts.

There are different ways to cook baby potatoes, we can make potato roast, chettinad style, or make starters out of it. Here I am sharing with you a recipe I developed. It's bit time consuming but worth trying.

Dum aloo with peanut gravy

1/2 kg baby potatoes

A handful of peanuts

5 red dry chilies (I have used two for spiciness 3 for colour)

1 tsp white sesame seeds

1/4 tsp saunf

2 to 3 cloves

2 green cardamom

1/2 inch cinnamon stick

2 bay leaves

1/2 tsp garam masala

Salt as required

1/2 tsp coriander powder

1/2 tsp turmeric powder

1 tsp coriander powder

1 onion chopped

2 tsp ghee

1/2 tsp jeera

Tips

I have first cooked the potatoes and halved them.

Method

* Wash and pressure cook baby potatoes by adding 3 cups of water,  for 2 to 3 whistles in medium flame. Open and drain water, cut baby potatoes into halves, keep aside.

* Dry roast peanuts, white til, red chilies, bay leaves, cinnamon stick, saunf, curry leaves, cloves and green cardamom.

* Cool to room temperature and  make a coarse powder.

* I need a pressure pan pour ghee,jeera. Let jeera splutter. Add chopped onion and saute. Add chopped potatoes, mix in, add turmeric,salt, garam masala and peanut powder. Add two cups of water. Bring to boil. The gravy will start thickening. Garnish with coriander leaves.

*Serve hot with phulkas.