Ingredients

• 1/2 kg - baby potatoes
• 2 cup - curds (beaten)
• 2 cups - water
• 3 to 4 tbsp - mustard oil
• 1/2 tsp - turmeric powder
• 2 - bay leaves
• ½ tsp - mustard seeds
• 1 tsp - cumin seeds
• 2 - piece ginger (crushed)
• 3 tsp - coriander-cumin seed powder
• 2.5 tsp - red chilli powder (or as per taste)
• 1 tsp - sugar
• 3 to 4 - medium-sized tomatoes (finely chopped)
• ½ tsp - garam masala powder
• pinch of asafoetida powder
• oil for deep frying
• salt to taste

How to Make Dum Aloo in Spicy Yogurt Gravy

• Boil the potatoes till done, but do not over boil. Cool and peel. Smear a little salt on the potatoes.
• Deep-fry the potatoes till golden.
• Heat mustard oil in a kadai to a smoking point.
• Add cumin seeds, mustard seeds, and bay leaves.
• When the seeds crackle, add asafoetida powder.
• Add crushed ginger, turmeric powder, coriander cumin seed powder, red chilli powder, some salt, and sugar.
• Mix well. Add the tomatoes and mix well.
• Saute the tomatoes on a low flame till tender.
• Gradually add curd, stirring continuously to prevent curdling.
• Add water and bring to boil.
• After a boil, simmer for 8 to 10 minutes.
• Add the fried potatoes and simmer for few minutes for the potatoes to absorb the gravy.
• Sprinkle garam masala powder just before serving.
• Serve hot with purees.