WHAT YOU NEED :
Baby potatoes - 20 -25, boiled and peeled
Ginger +garlic paste - 1 tsp
Turmeric powder - 2 pinches
Red chilly powder - 2 pinches
Salt - 1/2 tsp
Lemon - 1/2
Onion - 1 small - finely chopped
FOR THE MASALA :
Tomato - 1 big or 2 small
Green chilly - 2 , chopped
Onion - 1/2 , chopped
Cardamom - 1 pod
Cloves - 2
Cinnamon stick - a small piece
Curd - 3/4 cup, thick
Garam masala powder - 1/2 tsp
Cumin seeds powder - 1/2 tsp
Coriander powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Red chilli powder - 1/2 tsp
Salt - to taste
Kasoori methi - 1/2 tsp, crushed
Coriander leaves - 2 tsp, finely chopped
HOW TO MAKE :
In a bowl, add baby potatoes and marinate with ginger garlic paste, turmeric powder, chilli powder, salt and lemon juice of half lemon. Shake well that to make sure that spices are coated well with potatoes. Keep this container in the fridge for 4-5 hours.
Take out the container.
Heat enough oil in kadahi, when hot put all the potatoes in the oil and fry them on a medium hot till brown all over. Remove and keep aside.
Now grind the ingredients, for the masala to smooth.
Use same kadahi and remaining oil for making dum aloo.
Heat kadahi, when oil is hot add finely chopped onion, fry till they are little brownish.
Now add cumin powder, coriander powder, garam masala powder, turmeric powder and red chilly powder. Stir well.
Then add ground masala and stir well and cook for few minutes, stirring in between. Or till you get aroma. Add about half cup water and salt, cook again. Here you check the salt because you have already added salt to the potatoes.
Now add fried baby potatoes and mix well. If the masala is thick add some more water and cook again.
Add crushed kasoori methi and finally add coriander leaves.
Serve Dum Aloo along with chappatis or Rotis