Dum Aloo with baby potatoes coated with spices is a dish that has travelled wide from Kashmir to Bengal to Maharashtra.
This version of Dum ke Aloo is eaten during the Navratri Vrat and has no onion or garlic. Rock salt or Sendha Namak, also known as Upvas ke Namak is preferred to regular salt during a vrat and ghee or peanut oil is mostly as the cooking medium instead of seed based oils.
Use tomato only if you want a dash of extra tanginess in this dish.
Peel potatoes and wash. Dry with cloth and pierce with a fork. Deep fry over high flame, to a light brown and drain on absorbent paper.
Heat the ghee, add cumin seeds, cardamom and clove, when they darken a bit, add ginger. When the ginger changes colour slightly, add potatoes and green chillies, followed by ground black pepper, salt and dhania.
Stir fry till it changes colour a little, then add tomatoes and continue stir frying till the oil separates.
Add dahi and stir till the oil separates again and till the masala coats the potatoes.
Add enough water to cover the potatoes, bring to a boil, then simmer till the potatoes are tender. Serve hot, garnished with fresh coriander leaves.
Bawarchi of the Week
Priya loves fusion cooking and International cuisine but focuses mainly on Indian cuisine especially South Indian cuisine.