Baby Potatoes cooked in a yoghurt based gravy! A simple yet delicious preparation!

Ingredients for Dum Aloo:

Baby Potatoes – 400 grams (10-12)
Water – 3 Cups
Kashmiri Red Chillies – 6-7 nos
Hot Water – to soak chillies
Yoghurt – ¾ Cup
Mustard Oil – 2 Tbsp
Oil – for frying
Hing/Asafoetida – ½ Tsp
Dried Ginger powder – ½ Tsp
Kashmiri Red Chilli Powder – ½ Tbsp
Turmeric – ¼ Tsp

Ingredients for making Dum Aloo Spice mix:

Coriander Seeds – 1 Tsp
Cumin Seeds – 1 Tsp
Fennel Seeds – 1 Tsp
Black Pepper – 1 Tsp
Cloves – 3-4 nos
Green Cardamom – 4-5 nos
Cinnamon – 1 Inch piece

Method:

1. Par-boil the potatoes in a pressure cooker for one whistle. Release pressure immediately and remove the potatoes. Peel them
2. Dry roast all the ingredients under Dum Aloo spice mix and grind to a fine powder.
3. Soak Red Chillies in hot water and keep aside for 10 minutes. Grind them to a smooth paste.
4. In another bowl, take yoghurt, add red chilli paste and spice mix. Whisk well and keep aside.
5. Now prick the potatoes with a toothpick and deep-fry them until golden brown.
6. In a separate pan, heat mustard oil till smoking hot. Switch off the flame and let it cool. This is done to remove the smell from the oil.
7. Heat the pan on medium heat, add hing, ginger powder, turmeric & red chilli powder. Stir well.
8. Now add yoghurt mixture and stir well. Once the gravy starts bubbling, add fried baby potatoes.
9. Simmer and cook until oil separates (about 10 minutes)
10. Dum Aloo is ready to serve hot with rotis/naans or rice!

Happy Cooking! ☺