Dum Aloo

Ingredients:

 15 - 20 baby potatoes

1 medium onion – paste

2 small tomato – paste

1 tbsp Ginger Garlic Paste

a pinch of Hing

1 tsp turmeric powder

2-3 tsp Kashmiri red chilli powder 

1 tsp cumin powder

1 tsp coriander powder

1 tsp garam masala powder
2 tsp bhaja mosla 

(dry roast the cumin seeds, coriander seeds, dry red chilli and black peppercorns, and then grind to a fine powder)

1 small bunch of fresh coriander leaves – chopped

4-5 slitted green chillies

1 medium cinnamon stick

3 cloves

3 green cardamoms

1 large bay leaf

1 Whole Red Chili 

Salt

1 tsp sugar

1 tbsp mustard  oil

Method:

Peel the potatoes.

Heat oil in a kadai and shallow fry the potatoes, until they become golden from each of the sides.

 Once done, take them out and keep aside.

In the same oil, put the hing  and whole garam masalas, red chili and bay leaf. Sauté for some seconds or until the oil become aromatic.

Now add the sugar. Sauté for 30 seconds 

Then add the onion paste and mix evenly. Stir and cook till the onion paste starts to change its color. It will take 5-7 minutes on low to medium flame.

Then add the ginger garlic  paste cook for 2 minutes .

Now add tomato paste.Stir and cook again for 5-7 minutes on medium flame or until the tomato paste starts to ooze out oil from it.

Add a little water to this prepared paste and mix in turmeric powder, red chilli powder, cumin powder and coriander powder.

Simmer for 2-3 minutes and then add the fried potatoes and salt.

Add 1 cup of water. Mix everything and put cover.

Put the flame on low to medium and cook for 15-20 minutes, or until the potatoes are cooked properly. 

Once the potatoes are all done,  add the chopped fresh coriander leaves, bhaja mosla and garam masala powder.

Add water according to your preferred consistency of the gravy.

Add green chilies. 

Mix and Simmer for 3-4 more minutes, or until the gravy reaches your desired consistency.

Put off the flame and serve hot roti or paratha or luchi.