I bought pink baby potatoes to make mashed potatoes for the kids. But, changed my mind when I heard from my neighbor that she made Dum Aloo. Tiny potatoes are perfect for this recipe.
Ingredients:
12 baby potatoes
1 large onion, chopped
2 chili, slit
1/2 inch ginger, minced
1 tomato, chopped
1 Cup tomato sauce
2 Tablespoons khoa, shredded or 2 T milk powder
1/2 Cup whole milk or heavy cream
1/2 teaspoon turmeric powder
1 teaspoon cumin and coriander powder
1/2 teaspoon dried mango powder (aamchur)
1 teaspoon Kashmiri chili powder
1/2 teaspoon sugar
1 teaspoon Kasuri methi (dried fenugreek leaves)
salt to taste
To powder for masala:
1-inch cinnamon
3 cloves
2 cardamom pods
2 pinches nutmeg powder
5 black peppercorn
2 teaspoons poppy seeds
Method:
1. Wash and dry potatoes. Prick them with fork. Arrange them on a broil pan. Spray with olive oil and broil in oven till they are tender. Keep aside.
2. Powder the ingredients for masala. Keep aside.
3. Heat 2 T oil in a large pan on medium heat. Add 2 bay leaves. Add the masala powder and fry for 2 minutes.
4. Add onion, chili and ginger. Cook onion till it is translucent.
5. Add cumin, coriander power, turmeric, aamchur, and chili powder.
6. Add tomatoes and cook for 4 minutes. Add tomato sauce, and sugar. Cook for a few minutes.
5. Add khoa or mix milk powder in 1/2 cup of water and stir it to the sauce. Simmer sauce for 5-6 minutes. Add water if necessary.
6. Arrange the potatoes in a single layer in the sauce. Add water if necessary. Cover and cook for 10-12 minutes.
7. Open the lid and stir in the yogurt. Cook for 5 minutes. Sprinkle kasuri methi.
8. Serve warm with roti or naan.
Note:
I used air fryer to cook the baby potatoes at 375.
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