Alur Dum

I have modified this recipe from my Hawkins Recipe Booklet.

Alur Dum - (Serves 6)

Baby Potatoes Curry

Ingredients

24 baby potatoes, scrubbed & pressure cooked

1/2 tsp turmeric powder

salt to taste

1 tbsp mustard oil

*Grind to paste

1 small onion, roughly chopped to approx. 1/2 cup

1" ginger, peeled and roughly chopped

Tempering

2 tsp mustard oil

1/2 tsp cumin seeds

1 bay leaf

1 onion, finely chopped approx. = 1/2 cup

1 tomato, sliced

Ground onion paste*

You will also need

1/2 tsp chili powder

1/2 tsp turmeric powder

1 tsp cumin powder

1/2 tsp clove powder

1 tsp coriander powder

1/4 tsp Cinnamon powder

1 tsp sugar

salt to taste

1 cup water

Garnish

1 tsp ghee/clarified butter

1 tbsp coriander leaves/cilantro, chopped

Suggested accompaniment

Puri a.k.a. Luchi

Method

1. Rinse and scrub the baby potatoes. Apply salt and turmeric powder. Pressure cook adding 1/4 cup water. Set aside to cool down completely.

2. Heat 1 tbsp mustard oil in a pan. Arrange the potatoes in a single layer. Shallow fry till they are browned from all sides.

3. Heat 2 tsp mustard oil in a saucepan. Add spices, onion and onion paste. Saute for 15 minutes till the raw smell of onion disappears. Add tomatoes and rest of the spices. Saute for 5 minutes. Now, add sugar, salt and water. And add fried potatoes. Bring the gravy to a gentle boil. With the help of a spoon, pour the gravy on the potatoes as they are simmering.

4. Add more water if necessary. Switch off the gas. Pour ghee on top and garnish with cilantro.

Note -

1. If the peels of the potatoes are too rough, you can peel them else keep the peels on.