Dum Aloo

Baby Potatoes  are in season now. I love buying them on and off . Kiddo loves eating them as he can eat in one bite. It makes him feel grown up. 😉

I love making this yogurt based curry as it doesn’t require much efforts and also tastes rich with Rotis, Rice or even flavored Rices like Pulav. Do try them and I am sure this won’t be the last time yo make this.

Ingredients:

• Baby Potatoes: 10- 12 (Boiled)
• Yogurt: 1/2 cup
• Onions: 1 medium sized finely chopped
• Ginger Garlic Paste: 1 tsp
• Cashews: 7-8
• Turmeric Powder: 1/2 tsp
• Red Chili Powder: 1 tsp ( I used Kashmiri Red Chili Powder)
• Coriander Powder: 1 tsp
• Garam Masala: a pinch
• Salt : as per Taste.
• Fennel Seeds: 1 tsp
• Oil: 2 tbsp
• Cumin Seeds: 1 tsp
• Coriander Leaves: chopped a handful.

To Puree:

• Tomatoes: 2 medium ones 
• Cashew: 7-8

Method:

• Boil the potatoes and using fork make some holes in them.
•  Heat oil in a pan, add the fennel seeds, cumin seeds. Saute on a low flame.
• Add onions and ginger garlic paste fry till raw smell goes.
• Puree the tomatoes and cashews and add them to the onions.
• Beat the yogurt, lower the flame and add it.
• Add the spices and salt. Cook till the oil separates.
• Add the baby potatoes, little water and simmer till the flavors blends and comes together.
• Check for the desired consistency and garnish with coriander leaves.
• Serve with Rotis/ Paranthas / Rice.