Dum Aloo

    I tried a different version of Dum Aloo for my daughter's birthday get together a few weeks ago and it came really well. Due to my friends' positive appreciation, I was overwhelmed to post this recipe.

Ingredients:

15 baby potatoes
2 medium onions
3 large tomatoes
1 tbsp of ginger-garlic paste
Handful of cashew nuts
1 1/2 tsp of red chilli powder
2 tsp of coriander powder
1 tsp of cumin powder
1 tsp of amchur powder/ dry mango powder
1 tsp of fennel seeds 
2 cloves
1 cardamom
1/2 cup of yogurt
1 tbsp of chopped coriander leaves
oil as required
salt as required

Seasoning:
 
2 bay leaves
2 small pieces of cinnamon stick
2 broken red chillies

Preparation:

1.Pressure cook (2 whistles) the baby potatoes and peel the skin. Poke them with fork.

2.Shallow fry the potatoes to golden brown on the pan with little oil . Keep it aside.

3.Fry the onions translucent and grind them along with cashews, fennel, cloves, and cardamom in to a paste. Add 2 tbsp of oil to the preheated skillet and add cinnamon, red chillies and bay leaves. 
4.As nice aroma comes, add onion paste and ginger-garlic paste. Saute well till raw smell disappears. Fine chop the tomatoes and add them to the pan along with the remaining spices.
5.Saute in medium flame till the tomatoes become mushy. Add salt and the potatoes and beaten yogurt. As the gravy starts bubbling, add amchur powder.
6.Stir for 2 minutes. Garnish with coriander leaves. Serve with roti/ naan or puri.

Dum aloo/ Baby potaotes masala

     Dum aloo belongs to Kashmiri cuisine. The masala sauce for this dish is flavored with garam masala. I did not complicate it with too much spices. A fork can be used to poke holes in the cooked potatoes so that the spices would permeate in the vegetable.

Serves up to 3-4 people
Preparation time: 1 hour

Ingredients:

16-18 baby potatoes
2 large onions
2 large tomatoes
1 tbsp of ginger-garlic paste
1 1/2 tsp of red chilli powder
1/2  tsp of ground black pepper
2 tsp of cumin powder
2-3 tbsp of heavy cream
2 small pieces of cinnamon stick
2 cloves
2 cardamom
olive oil
1 tbsp of chopped coriander leaves
salt as required

Preparation:

1.Pressure cook the baby potatoes and peel the skin. Poke them with fork.

2.Grind the onions in to a paste. Add 1 tsp of oil to the preheated skillet and add cinnamon, cloves and cardamom. As nice aroma comes, add onion paste and ginger-garlic paste. Saute well till raw smell disappears.

3.Grind the tomatoes separately. Add tomato paste and little salt.

4.Saute in simmer flame for 30 minutes and then add red chilli powder, cumin powder, black pepper powder and remaining salt. Add the cooked baby potatoes and close the lid for 15 minutes.
5.Add heavy cream and stir for 2 minutes. Garnish with coriander leaves. Serve with roti/ puri.