15-20 Baby Potatoes
4 Tbsp Mustard/Refined Oil
2 Tsp Cumin Seeds (Jeera)
1 Bay Leaf (Tej Patta)
2 Tsp Kashmiri Red Chilli Powder
2 Tsp Turmeric Powder
1 Cup Water
1/4th Cup Coriander leaves
1 Tsp Dried Fenugreek Leaves (Kasuri Methi)
3 Tbsp Yogurt
6-7 Kashmiri/Byadgi Red Chilies
1 Inch Cinnamon (Dalchini)
2 Green Cardamom (Hari Elaichi)
1 Tsp Coriander Seeds (Akha Dhania)
1 Tsp Fennel Seeds (Saunf)
1 Tsp Peppercorns (Kali Mirch)
6-7 Garlic Cloves
1 Inch Ginger
Salt to taste
- First let’s prepare the Potatoes.
- Wash all the baby Potatoes thoroughly because the whole potatoes with the skin will go in this recipe. You can also make this recipe with peeled potatoes or even normal potatoes diced if you don’t have access to baby potatoes.
- Now poke holes with the help of a fork on all sides of each potato at multiple places.
- Place these potatoes in a pressure cooker. Add enough water & salt.
- On a high flame, give 1 whistle, lower the flame and give another whistle.
- Switch off flame and let the Potatoes cook & cool down in the steam.
- Once the steam escapes, open the pressure cooker. Discard all the water and on a cloth/paper towel, let them dry and cool down further.
- Now to make the masala, grind all the ingredients marked in Orange with a little water into a fine paste. If you don’t have peppercorns/coriander seeds, you can use them in their powder form too. I’ve used Kashmiri Red Chillis. If you don’t have them, use Byadgi since both give good colour and texture without the extra spice.
- Take a pan, the same in which you will make this Dum Aloo.
- Add the 4 Tbsp Oil. Once hot, shallow fry these baby potatoes until all sides look wrinkly and get a darker shade. You can also deep fry them if you want.
- Transfer the potatoes on a cloth/paper towel to let them release any extra oil onto the towel. Once cool, you can re-poke the potatoes.
- Now heat the leftover oil in the pan and splutter cumin seeds.
- Add the Bay Leaf.
- If the oil is too hot, switch off flame and add the Kashmiri Red Chilli Powder & Turmeric Powder and mix well.
- Now add the fried Potatoes.
- Also add the masala and salt. Mix well. You can keep this marinated for 10-15 minutes. If not, simply cook on low heat for 5 minutes. Make sure to not burn the masala.
- Now add water, mix well. Cover & cook for 5 more minutes.
- Open and you should see oil separating from the masala.
- Now bring the heat to low, whisk the yogurt and add to the masala stirring continuously. Cook for a minute and switch off flame.
- Add Kasuri Methi & Coriander Leaves.
- Dum Aloo is ready to be served with Steaming hot Jeera Rice or Ghee laden Rotis!