A warm welcome once again to all my friends at my cooking corner, Dish Of Delight!

As I have mentioned earlier in my previous Dum aloo ( spicy potato curry) recipe, that I prepare dum aloo in several ways. Today I’m sharing another dum aloo recipe in which I have used baby potatoes.

Without much unnecessary lengthy writing, let’s move on to the main recipe.

Ingredients

Baby potatoes 400 gm, washed clean and cooked to 4 whistles at high flames and pealed

Green peas 3/4th of a cup

Chopped coriander leaves 2 tbsp

Ginger paste 1/2 tbsp

Green chilli paste 1/2 tbsp

Cumin powder 2 tsp

Coriander powder 1 tsp

Kashmiri red chilli powder 2 tsp

Turmeric powder 1/2 + 1/2 tsp

Bay leaf 1 + 1

Whole red chilli 1 + 1

Cumin seeds 1 + 1 tsp

Coriander seeds 1 tsp

Black peppercorns 10 to 12

Cinnamon 1” stick

Salt as per taste

Sugar as per taste

Ghee 1 tsp

Oil 2 + 3 tbsps

Procedure

• Dry roast 1 bay leaf, 1 dry red chilli, 1 tsp cumin seed, 1 tsp coriander seeds, black peppercorns and cinnamon. Let it cool down and then grind it to a powder and keep aside
• heat 2 tbsp oil in a kadhai at medium high flames. Once heated, add 1/2 tsp turmeric powder, stir well and add the potatoes
• fry the potatoes from all sides untill it becomes golden yellow. Once done, remove them from the kadhai and keep aside
• in a small mixing bowl, add the ginger paste, green chilli paste, cumin powder, coriander powder, remaining turmeric powder, red chilli powder, salt and mix well along with 1 tbsp of water to form a paste and keep aside
• add the remaining oil in the kadhai. Once heated, temper it with the remaining bay leaf, whole dry red chilli and cumin seeds
• once the cumin seeds starts spluttering, add the spice mixture paste and sauté untill oil starts separating from the spices. Add a little bit of water if the paste is too dry or else the spices may get burnt
• add the potatoes and the green peas and roast them well along with the spices for about 5 to 7 minutes with occasional stirring. Add a little warm water and sugar in between the roasting process when the spices gets too dry
• then add a cup of hot water, stir well and cover and cook for about 5 to 7 more minutes
• remove cover and check the salt and consistency of the gravy. Adjust to your desired consistency by evaporating away or adding water
• then add ghee and 1 tbsp of the roasted spices powder. Give it a good mix
• finally add the coriander leaves mix well and switch off the flames. Cover and allow the gravy to rest for some time and serve hot with steamed rice or peas pulao or basanti pulao.