Dum Aloo Masala

Baby potatoes cooked in a rich creamy tomato sauce, seasoned mildly with Indian spices. 

Potato - the king of vegetables, is loved by everyone, everywhere - whether it's the famous french fries, chips, grill or bakes. There are so many recipes to cook potatoes. Among potato based Indian curries - Dum aloo is my most favourite one. There are so many versions of this recipe, and the most popular version is the Kashmiri Dum Aloo. However, today I am sharing a different version of Dum Aloo - spiced with Chana Masala (chholey masala) and Black Salt/Rock Salt. Hope you all will like this too :).

INGREDIENTS-
preparation time-10 min
cooking time-10 min
serve-8

• Baby Potatoes - 500 gm (approx 20)
• Chana Masala - 3.5 tsp
• Kashmiri chilli powder - 3.5 tsp
• Turmeric - 1 tsp
• Black salt - 1/2 tsp
• Salt - 1/2 tsp
• Bay leaves - 2
• Asafoetida - 1/4 tsp
• Coriander powder - 3 tsp
• Tomato puree - 1.5 cup
• Yoghurt - 3/4 cup
• Cream - 2.5 tbls

PROCEDURE-

1. Parboil the potatoes, peel and prick them.
2. Deep fry in hot oil OR shallow fry OR apply 1 t.s oil and bake in hot oven for 5-10 minutes. Then sprinkle pinch of black salt over them.
3. Mix Kashmiri Chilli Powder, Turmeric and Coriander Powder in 1/2 cup water and keep aside. (Paste A)
4. Heat 3 tblsp ghee or oil in a pan, add bay leaves and asafoetida, then add tomato puree, stir fry for 1 minute then add chana masala, cream and curd.
5. Keep stirring so that the masala does not curdle.
6. Now add paste A and fried potatoes, and cook for 1 minute.
7. Add 1.5 cups of water, salt, black salt and cover and cook for 2 minutes so potatoes get cooked properly.keep stirring in between. (If you want a thin gravy then add little more water)




Add chopped fresh coriander and mix in.
Garnish with 1 ts of fresh cream and serve hot.

Note-

if you are not using kashmiri chilli powder then reduce the quantity of chillies to half.

Serving Suggestions - Serve with Naan, Tandoori roti or Rice