Dum aloo

Dum aloo is a versatile recipe which can be made in different styles.

Kashmiri dum aloo don't have curd, onion, garlic,yet it tastes delicious.

While Punjabi style is quite interesting.

Here I have created my own style of making dum aloo with less spices and more flavours. 

I have not peeled the tender aloos, I like the skin on and the crunch it gives to the dish when roasted in mustard oil, Bengali style.

You can peel the potatoes and deep fry if you like.

(Today's recipe, I have peeled the potatoes and halved them.)

Dum aloo, (baby potatoes cooked in gravy)

Ingredients

20 small potatoes, boiled, poked  and cut into halves.(you can peel if you want, in today's recipe, I peeled them)

Dry masalas 

2 teaspoon dum aloo powder ( I use sunrise powder)

1/2 teaspoon garam masala

1 teaspoon amchoor powder

1/2 teaspoon jeera powder

1 teaspoon coriander powder

1/2 teaspoon turmeric powder

1/2 teaspoon red chilli powder

Salt as required

For the masala

2 medium onions chopped, make a coarse puree

2 tomatoes chopped, make a  coarse puree

A small piece of ginger

2 cloves of garlic (optional)

2 green chilies

For tempering

3 tablespoon mustard oil

1 inch cinnamon stick

1/4 teaspoon fennel seeds

10 peppercorns crushed

1/4 teaspoon jeera

For garnish

A small bunch of coriander leaves chopped.

Method

* Wash, cook and poke holes in baby potatoes with skewers, toothpick or fork. Cut them into halves.

* Pour mustard oil and roast potatoes till golden brown. Add turmeric, salt, jeera and coriander powder. Mix well.

* Make coarse puree of onion and tomato separately, we will add them in different stages of cooking.

* In a pan pour mustard oil, let it become hot, add jeera, fennel seeds, cloves, crushed cardamom,  crushed peppercorns. 

* Once they release aroma, add onion coarse puree and cook until it's golden brown.

* Add all dry masalas, cook for a minute, add tomato coarse puree. Mix well, cook in medium flame for about 4 minutes, add coriander leaves. 

*You can cook it for further 3 minutes in high flame, let it release mustard oil. 

* At this stage we will add roasted potatoes. Add salt if required. Mix well, we will add water about 1 cup. And bring to boil for about 5 minutes.

*Off stove, garnish with coriander leaves.

* Serve with any Indian bread, pulao,jeera rice of your choice.

Notes

You can add two tablespoons of cream or cashew nuts paste for  thickening. But I have skipped this step.

*You can add thick yogurt if you want to the dish.