Ingredients

• 15 - baby potatoes/new potatoes
• 1 - large tomato
• 1 - onion, chopped
• 2 - green chillies
• 1" piece - ginger
• 3 cloves - garlic (or 1 tbsp of ginger-garlic paste)
• 2 tbsp - curd
• 1 tbsp - oil
• salt to taste
• coriander leaves for garnishing
• Spices: 2 tsp - coriander/malli powder
• 1 tsp - red chilli powder
• a pinch of turmeric powder
• 1 tsp - all-purpose curry masala
• 1/2 tsp - cumin seeds

How to Make Spicy Dum Aloo

• Wash the potatoes and boil in water until cooked. Cool, peel, and keep aside.
• Prepare puree from the tomato and keep aside.
• Grind the onion, garlic, ginger, and green chillies into a paste.
• Beat the curd to remove lumps, if any, and mix the spices in it. Stir well to make a paste. Add a little water if too thick.
• Heat oil in a pan and add the cumin seeds. When the seeds start spluttering and turn brown, add the onion-ginger-garlic paste and fry for about 3 minutes.
• Add the curd mix and stir continuously for 4 minutes.
• Add the tomato puree and potatoes. Cover and cook for 2 minutes; then leave the pan open on medium flame and cook until the oil separates from the gravy.
• Add salt.
• Garnish with chopped coriander leaves.
• Serve with roti.