This is perhaps a simplified version of what restaurants offer as an exotic “Dum Aloo”. Quick to make, not much chopping yet delicious and will go well with rice or bread. I almost make this regularly in summer when baby potatoes are plenty.
6 small sized baby potatoes
1 medium oinion chopped length-wise
1 cup curd
oil to fry, red chilli powder, salt and some garam masala.
Peel baby potatoes, pierce with fork atleast 3 – 4 times. This is done so that salt and spices enter the inner most core of the potatoes making it declious. Also this helps in cooking them sooner. Place these potatoes in salt water for about 30 minutes.
Place 2 tbsp of oil on a pan over fire, add chopped onions and green chillis. Fry until soft. Mix about 1tsp of salt, 1/2 tsp of chilli powder and a pinch of garam masala to the cup of curd. Stir till it has uniformly mixed.
Add curd mixture and potatoes to onion. Stir a little. Place lid over mixture on meduim flame with occasional stirring to ensure uniform cooking.
Curd will start loosing oil content, when potatoes are cooked, Dum Aloo is ready to be served with rice or any kind of bread such as Naan or roti.
By: Rema Raghavan