I cooked this ‘Dum Aloo’ this Diwali and all of us just loved it. It is a simple and awesome recipe prepared from most common ingredients.
12 baby potatoes,
2 small onions,
1 large tomato; pureed,
1 tsp ginger-garlic paste,
1/2 tsp turmeric powder,
1 tsp red chilli powder,
1/2 tsp jeera powder,
3/4 tsp garam masala,
2 bay leaves (tejpatta),
2 cloves (laung),
3-4 peppercorns (kalimirch),
1 star anise (chakriphul), broken into pieces,
1″ piece of cinnamon (dalchini),
Salt to taste,
Oil for frying,
Cream and chopped coriander leaves to garnish.
Peel the potatoes and cook them in the microwave on HIGH for 5 minutes. Else pressure cook them upto one whistle. Then prick fork and marinate them with salt and turmeric powder. Set them aside for 15 minutes or till you prepare the gravy. Finely chop one onion and grind the other to fine paste.
Heat oil in a pan, add bay leaves, cloves, peppercorns, star anise, cinnamon and fry for half a minute. Then add chopped onion and cook till it turns light brown. Then add ginger-garlic paste and ground onion, again cook till the mixture is equally browned. Then add little turmeric powder, red chilli powder, jeera powder, garam masala, tomato puree and cook till the mixture starts leaving oil from the sides of the pan.
Meanwhile heat oil in a kadhai/wok on medium flame. Then drop the marinated potatoes into it, few at a time. Fry these potatoes till they turn golden from all sides. Similarly fry all the potatoes
Add water to the gravy to get a desired gravy consistency. Cover and let it boil. When all the potatoes are fried add them to this gravy, mix and again let it boil. Garnish with cream and chopped coriander leaves. Serve hot with parathas or any pulao.