Easy Aloo Dum

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 2
• 10 -12 small potatoes
• 2 tomatoes
• 2 garlic cloves
• 1/2 teaspoon ginger
• 2 dried red chilies
• 1 1/2 teaspoons cumin powder
• 1 tablespoon garam masala
• 2 cloves
• 2 cardamoms
• 1/2 teaspoon fennel seed
• 1/2 cup plain yogurt
• 2 tablespoons canola oil
• salt

Recipe

• 1 boil whole potatoes in salted water until they are easy to peel- they should not be mushy. if you have the larger variety of small potatoes, cut them in half.
• 2 while potatoes are boiling, grind together the tomatoes, red chili, ginger and garlic. set aside.
• 3 prick the peeled and boiled potatoes with a fork and lightly saute them in 1 tbsp canola oil until they have a light golden crust and set aside on a plate.
• 4 while the potatoes are frying, make a powder of the cloves, cardamoms, fennel seeds and whisk the powder with the yogurt. set aside.
• 5 in a pan, heat the remaining 1 tbsp canola oil, and add the tomato mixture.
• 6 cook, stirring frequently for 5-7 mins or until the raw smell of tomatoes and garlic is gone.
• 7 add the yogurt mixture slowly to the pan, continue stirring for 1-2 minutes.
• 8 add salt to taste, cumin powder and garam masala. if it looks dry, add about 1/2 cup of water at this point, and allow to cook for 5 minutes on low heat.
• 9 add the potatoes, stir well, cover and simmer for 15 minutes, or until the gravy is moderately chunky.
• 10 garnish with cilantro if you like, and serve!