Dum Aaloo are dhaba special delicacy. You will love the different hot spices along with tanginess of yogurt and tomatoes.
10 small potatoes peeled
4-5 Dry Red chillies (If you want to avoid spiciness then discard the seeds from it or use Kashmiri Dry red Chilli)
2 teaspoons of cumin seeds
1 teaspoon of whole coriander seeds
2 tomatoes cut in cubes
1 teaspoon ginger paste
1/3 cup chopped celery or cabbage
2-3 teaspoons salt (depending on the size of your potatoes)
2 teaspoons sugar
2 tablespoons yogurt
few tablespoons of oil for frying potatoes
½ cup finely chopped cilantro
Process: Roast the chillies and coriander seeds first on medium heat until they become fragrant and then add the cumin seeds on medium heat. They are done when they turn golden brown and smell fragrant.
Once they cool down, ground them into a fine powder. Blend the tomatoes, cabbage or celery and yogurt together with few tablespoons of water to a smooth paste.
Peel the baby potatoes and in a non stick pot or wok heat 1 tablespoon of oil. Add the peeled potatoes and on high heat, continuously stir the potatoes until they turn little golden. Reduce the heat between low to medium, add the powdered spices and splash some water on top, cover with a lid and let the potatoes cook until they turn tender. During this interval occasionally stir the potatoes and splash more water. The water and steam from the covered lid will make the potatoes tender. When you poke a fork into the potatoes even though firm the fork must easily penetrate in it. Remove the potatoes aside.
Use the same wok in which you cooked the potatoes, add some oil if needed.
Add the ginger paste, cook it on low heat and then add the blended mixture of tomatoes, cabbage or celery and yogurt. Cook it while stirring between low to medium heat for 3-4 minutes. Cover the lid and reduce the heat to low letting it cook until the colour changes (approx. 5 minutes). Add salt, sugar and again cover the lid for next 2 minutes. Add the potatoes and increase the heat to high, mix everything well. Cook for a minute or 2 minutes before turning off the heat. Garnish with cilantro. Serve hot!
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