DUM ALOO

About this recipe is invented by me .As we don’t eat onions and garlic's tried to make it with other alternatives. Hope all will like this. For this the ingredients we need is:-

Potatoes- Medium sized small ones.

Groundnuts-

Ginger- Half or a little

Tomatoes- One to make puree out of it and another for garnishing.

Jeera Powder-

Curry Powder-

Coriander leaves/Dhania patta-

Turmeric Powder/ Haldi-

Curry Powder-

Refine oil-

Salt to taste

Kashmiri Mirch Powder

Method

                  Peel the potatoes and wash it in the water and then pierce it with a fork from all side. After all the potatoes are pierced, marinate with salt, turmeric and keep aside for a while. Keep it for at max for half an hour so that salt goes inside the potatoes. After that make a paste of groundnuts, make ginger paste and tomato puree. These three should be made different not all in one. After these preparations are over.

 Light wok and heat oil for deep frying in a kadai.When the oil is heated up put the marinated potatoes in the oil one by one and fry in a low flame till the potatoes upper layer turns into golden brown. After the potatoes are golden brown take it out in a tissues paper so that the extra oil is soaked up.

 Let the potatoes cool. In mean while light a wok and heat a kadai and put one two table spoon of oil and when the oil is heated up add panch photan and keep in mind this also should be in a low flame. When the panch photan splutters add the groundnuts paste and keep on stirring with a spoon so that it doesn’t cuddles. fry for a while the groundnuts paste, then add to that haldi powder, then add ginger paste, fry for a while then add tomato puree, after that add curry powder, jeera powder and kashmiri mirch powder just for color. Fry till all the masala's mix well and the mixture starts leaving oil from the sides and a very sweet aroma comes. After that add water to that and mix it well and add salt to taste. After that cut the potatoes  into two halves with knife and add to this gravy and cover it with a  tight lid and cook it in flame for 10 min.Do open the lid in between.But it should be cooked in the vapor (dum).When you see all potatoes with the gravy .Garnish it with coriander leaves and tomatoes. Serve hot with rice or roti's.

                As the name suggest it should be cooked in the dum.Nowadays we use cooking gas in our house so the taste might matter but if it cooked in a angithi or lakdi wala chulha it might have mouth watering taste.