Babies are welcome anywhere, any time and the same goes with baby potato. In this recipe the cute looking baby potatoes are fried and tossed well in the spicy red masala. This popular spicy North Indian dish is just the right accompaniment to be savoured along with rotis or rice, on a chilly winter night. The preparation for the ‘Dum Aloo’ varies in every home. It is also prepared in gravy, while this is a dry dish. Here’s how I have prepared it…
- Baby potatoes – ½ kg (par boil the potatoes)
- 1 large Onion – ground to a paste
- 1 tbsp Ginger-garlic paste
- 3/4 cup Tomato puree(optional)
- 1 ½ cup whipped curd/yoghurt
- ½ tsp Garam masala powder/whole spice powder
- ½ tsp Turmeric powder
- 1 tsp Red chilli powder
- A pinch of Pepper powder(optional)
- Salt to taste
- 2 Cardamoms
- 6-7 Black peppercorns
- 1 tbsp Coriander seeds
- ¼ tsp Caraway seeds(optional)
- 3-4 cloves
- 1 small piece of Cinnamon stick
- Make a fine powder by blending together the ingredients of the masala in a blender. Keep it aside.
- Remove the peel from potatoes and prick them.
- Deep fry the pricked potatoes on medium heat till their colour changes to a light brown. When done drain from oil and keep aside.
- Heat oil in a pan and fry the onion paste till it turns reddish-brown. Then add ginger-garlic paste and sauté.
- Put in tomato puree and fry well.
- Now add the prepared masala, turmeric powder, pepper powder, chilli powder and garam masala. Fry for about 2 minutes.
- Add the whipped the curd and fry again.
- When the masala is well fried put in the fried potatoes and add a little water and keep stirring continuously so that the potatoes are coated well in the masala.
- When done. Serve hot as a side dish with rotis or rice.
Preparation Time: 45 min