DUM ALOO: BABY POTATO CURRY

You Need: (To serve 4 people)

• Boiled Baby Potatoes - (10-15 small sized) (Boil baby Potatoes with little salt and peel the skin)
• Finely chopped Garlic - (4-5 Garlic cloves) Optional
• Finely grated Ginger - 1 tbsp
• Yogurt (Dahi/Mosaru) - 1 cup

• Coriander (Dhaniya) powder – 1 tbsp
• Fennel (Saumf) powder - 1 tbsp
• Red Chilli powder (Mirch powder/Menasina pudi) - ¼ tsp
• Turmeric powder (Haldi/Arisina) - ¼ tsp

• Salt (To taste)
• Water - 2 cups

     For Seasoning (Tadka/Oggarane):

• Oil (For seasoning) - 1 ½ tbsp
• Cloves (Lawang/Lawanga) – (4-5)
• Cinnamon sticks (Dalchini/Chakke) – (2-3)
• Green Cardamom (Ilaichi/Elakki) – (4-5)
• Bay leaves (Tejpatta) - (2-3)
• Cumin seeds (Jeera/Jeerige) - ½ tsp
• Asafoetida (Hing/Hingu) - 2-3 Pinch

      To Garnish:

• Chopped Cilantro/Coriander leaves (Hara Dhaniya/Kottamabari Soppu)
• Crushed Cashew Nuts (Kaju/Godambi)

Method:

• Prepare spice mixture by mixing Coriander powder, Fennel powder and Red Chilli powder in 1 cup of water.

• Heat Oil in a pan. Add Cloves, Cinnamon sticks, Green Cardamom, Bay leaves & Cumin seeds.
• When Cumin seeds starts spluttering, Add asafoetida, finely chopped Garlic, finely grated Ginger & Turmeric powder. Saute till Garlic gets tender.

• Add the spice mixture and salt. Saute till the spice paste starts loosing Oil.

• Add yogurt and mix well. Bring the mixture to a boil.

• Add boiled Potatoes and 1 cup of water. Mix well and cover the lid for 10-15 mins till the sauce gets little thick and becomes gravy.

• Garnish with chopped Cilantro and crushed Cashew Nuts.

    Serve Hot with Rice/Chapathis :)