Dum Aloo

Thanks to Srivalli it was Dum Dum - a - Dum every where tempting evey one to make this delicious dish. I found these small baby potatoes in the farmer's market this week (raithu bazaar). So thought of making my version of dum aloo and post it for the event Dish name starts with D  being hosted my Akila of Learning to cook blog. I love these kind of curries with roti which tempts you to have more and more phulkas. The baby potatoes that I used are tiny ones that you can hardly see in the gravy...

Here is how you make it

10 to 15 baby potatoes (wash and pressure cook upto 3 whistles, peel and set aside)

Dry ingredients:
Cloves - 4
Cardamoms - 4
Cinnamon - 3
Peppercorns - 4
Coriander Seeds - 1 tbsp
Fennel seeds 1 tsp
Dry red chillies - 3
Cumin seeds - 1 tsp

Dry roast all the above ingredients and take them into a mixie jar.

Cashews - 2 tbsp
Onions 1 medium sized
Garlic - 3 to 4 cloves
Ginger 1" piece
Poppy seeds - 1/2 tbsp - soaked along with cashews for 30 min. to 1 hour

Grind them along with the above dry ingredients into a smooth paste.

Heat  2 tbsp oil in a non-stick wide pan and add the grinded masala paste. Add little turmeric, red chilli powder as per your taste and cook until gravy leaves oil. 

2 to 3 medium tomatoes
1/2 cup thick yogurt
1/2 tbsp dry kasuri methi leaves

Puree tomatoes in a mixie jar. Add the tomato puree, yogurt and kasuri methi leaves and cook until everything blends well.

Deep fry potatoes until they turn golden brown and add them to the gravy. I added few green peas too to the curry. Add salt and cook for 10 to 15 min. on low flame. Turn off stove. Garnish with little cilantro and serve hot with chapathis.

This is my entry for Dish name starts with D event being hosted by Akila at her wonderful blog Learning to Cook.