Dum Aloo ( Baby Potatoes in gravy)

Last weekend during our weekly grocery shopping, I spotted baby potatoes. These small potatoes are so inviting, I do not miss opportunity to buy them. Baby potatoes immediately remind me of 'Dum Aloo'. It makes a pretty heavy lunch. Traditionally in this recipe, potatoes are cooked under pressure ( Dum in hindi)  so the name 'Dum Aloo'. I do not cook in the traditional way but this simple recipe tastes great.

Ingredients:
6-7 baby potatoes
1 big onion finely chopped
1 tomato finely chopped
3-4 cloves of garlic
1/2 inch ginger
1/4 cup grated coconut
6-7 cashews
1 1/2 tsp red chilli powder
1 tsp coriander seeds
2 cloves
1/2 inch cinnamon stick
1/2 tsp cumin seeds
1/2 tsp mustard seeds
4-5 curry leaves
1/2 tsp turmeric
1 tbsp curd
1 tbsp milk
Oil
salt

Method:    

1. Boil baby potatoes in cooker. Peel them. 
2. Fry potatoes in 2-3 tsp hot oil till they turn golden. This gives them nice crispy structure. Prick potatoes with fork so that they can absorb gravy.
3. For Making Gravy-
   
   
   
   • Fry cumin seeds,coriander seeds, cloves, cinnamom stick till nice aroma comes out.
   • Fry cashews and coconut for 2-3 minutes.
   • Heat 2-3 tsp oil in kadhai. Fry onion till it turns golden brown. Add garlic,ginger and tomato. Fry till tomato turns soft.
   • Grind all these ingredients adding red chilli powder, salt and water.
   
   
4. Heat 3-4 tsp oil in deep kadhai. Add mustard seeds. When they splutter add curry leaves and turmeric.
5. Add gravy which we have prepared earlier. Fry for a minute.
6. Add 1 cup water. Add potatoes..
7. Blend curd in milk and add it
8. Let it simmer for 15-20 minutes so that potatoes absorb gravy nicely.

Serve with fulka/chapati.

Preparation time : 30 minutes.