Dum Aloo

Ingredients:

• 1/2 kg Small Potatoes
• A pinch of Asfoetida (heeng)
• 1/2 tsp Turmeric Powder
• 1 tsp red Chilli powder
• 2 tbsp dhania powder
• 1 tsp degi mirch powder (optional)
• 1/2 tsp MDH garam masala
• 1 Medium size onion (grated)
• 4-5 Bay Leaves (tej patta)
• 1 tsp Ginger garlic paste
• 4 tbsp Ghee or oil
• Salt to taste

Method:

1. Peel the potatoes and keep aside.
2. Take oil in a frying pan and heat it for about one minute. Fry the potatoes on a medium heat until their color changes from white to light brown. Keep it aside.
3. Add grated onion, bay leaves and ginger-garlic paste to the remaining oil.
4. Fry the mixture till the paste turns reddish brown.
5. Add all the masala and heat for about 2 to 3 minutes.
6. Keep stirring continuously, add water if the gravy appears too thick.
7. Now add pricked potatoes to this gravy and cook in a pressure cooker. Remove from the flame after 4 to 5 minutes just before the first whistle.
8. Garnish it with fresh coriander leaves.
9. Dum Aloo is ready to serve.