Made with baby potatoes, this tangy spiced yogurt dish will tingle your taste buds, that you will leave no traces of the aloo dum in the dish.

Serves: 4 persons

Cooking time: about 40 minutes Preparation Time: 30 minutes

Ingredients

• 20 baby potatoes
• 1 cup chopped tomatoes
• 1 cup whisked yogurt
• ½ cup chopped onions
• 1 teaspoon chopped garlic
• 1 teaspoon kalonji seeds
• 1 big bay leaf
• 1 teaspoon black pepper powder
• 1 teaspoon turmeric powder
• 1 teaspoon garam masala powder
• 2 teaspoons dry mango powder
• 2 tablespoons chopped coriander leaves
• 2 tablespoons Vegetable/Sunflower oil
• Salt to taste

Method

Cook the baby potatoes. See Cooking Potatoes on how to cook potatoes.

Grind chopped onions and garlic into a fine paste and keep aside

Puree the chopped tomatoes and keep aside

Heat the frying pan and pour 2 tablespoons of oil. Add the kalonji seeds.

Keep the flame on low, and add the ground onion-garlic paste. Sauté until light golden color

Add the pureed tomatoes and sauté till you see the first boil.

Add turmeric powder, bay leaf, black pepper powder, garam masala powder, amchur powder

Sauté for few more minutes

Add the whisked yogurt and baby potatoes; let it simmer for 30 to 40 minutes. The longer it simmers the tastier the potatoes.

Sprinkle the chopped coriander leaves and serve hot with phulka’s

Filed under: North Indian

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