Dum Aloo

Potatoes are one of the most universally liked comforting food that nature has provided the human race. There is some kind of a potato intensive recipe in every part of the world - the Europeans love their fish & chips, the Italians love their Gnocchi, the Indians love their samosas and of course the Americans love their mashed potatoes and as a special mention, where ever there is a Mc Donalds in this world, all the people going there love their french fries! If mama potatoes are this famous, baby potatoes are not far off. At least us Indians know the true value of a tender moist cooked baby potato simmered in a tomaty yogurty gravy - let's just take a moment and thank who ever discovered this little delicacy called Dum Aloo. May God Bless you and may you always find potatoes where ever you are.

It used to be a struggle a few years back finding little baby potatoes in our local indian stores here - the kind perfect for Dum Aloo. Thanks to the new frozen food culture, a pack of baby potatoes are just at a cold shelf door distance. I wish they were a little more tinier but hey, at least we have the easy option now.

If you're using the frozen pack, just wash them once well and pat dry with a paper towel.

Some suggest to prick a few holes in the potatoes to they cook well inside. But really, this is so painful to with tiny potatoes. I have to confess I started doing it and then gave up mid way. And I don't think it made a difference. So, if you really want to hire your kid and give them the job - let them earn their dinner. But make sure they don't break them apart poking all the way.

Move the dry potatoes to a mixing bowl. Sprinkle some salt over the potatoes and let this sit for about 10 -15 mins.

Dry roast all these following ingredients -

Cumin Seeds - 1 tbsp
Coriander Seeds  - 1-2 tbsp
Black pepper - a few

When cooled down, grind to a coarse powder and set aside.

In a wide pan, add a couple of tsp of oil and when hot, add all these below -

Fresh Ginger - 1 inch piece chopped into bits
Fresh Garlic - a couple of pieces chopped roughly
Green Chillies - 2-3 or more if you like it spicy
Onions - about 1 cup chopped into bits

Fry all the above until the onions are cooked and are translucent. Move to a blender and blend into a smooth paste.

Next, chop up about 3-4 tomatoes and fry in a tsp of oil and cook well until they are soft and don't have the raw smell of tomatoes anymore. Move to a blender and blend into a smooth paste and set aside.

And here comes the sinful part. Deep Frying. Of the Potatoes. Paula Deen just smiled.

And yes, a few are missing already. Blame it on whoever stands to your left. That way its not you.

In a small mixing bowl, take 1 cup of yogurt. Add all of these below -

Turmeric powder - 1/2 tsp
Red chilli powder - 1 tsp
The fresh ground coriander -cumin seed powder above - half the quantity
Salt - 1 tsp to taste

Whisk everything together well.

Chop half an onion into really small bits.

In a clean pan (just rinse the one you used for the onions and tomatoes), add 2 tbsp of butter or ghee. Come on, let's just make Paula Deen really happy here. Add a couple of bay leaves and then add the finely chopped onions. Saute for a min until the onions turn translucent.

Now, add the onion paste that we prepared above. Fry for a few mins until most of the water evaporates.

While its cooking, add the remaining of the fresh ground coriander-cumin seed masala to the onion paste. Mix well and cook together.

Then, add the fresh made tomato paste and stir together well making sure they onion and tomatoes mix into a smooth paste.

Add a little bit more of the turmeric and red chilli powder. Let this cook for about 5-8 mins until boiling.

Now, reduce the heat and add the yogurt mixture. Let this cook on simmer for another 5-8 mins.

Add the delicious deep fried baby potatoes to the gravy. At least, whatever is left of it. Mix well and cook together for a couple of mins.

Finally, for a kick, add a pinch of cardamom powder. This really adds a subtle flavor to the already wonderful dish.

Finally, add some crushed kasoori methi to the potatoes for more added flavor.

And you're done. Can you see how the gravy thickens wonderfully and can you also see how every step I go, the potato count goes down - still blame the person on your left.

Serve hot with rotis or parathas. Or even with some hot jeera rice and daal. And thank nature one more time for potatoes.

Enjoy. Peace Out!