Aloo Dum or Baby potatoes cooked dry is one of a kind of Indian cuisine. It’s cooked in different ways in every part of India and in every household. Some like it spicy or some like it adding tamarind juice or lime juice. My favourite snack it is and today I made by adding tamarind juice and love that tangy taste. It’s easy and delicious to eat to say the least. I can eat just as it’s is or as an accompaniment with Roti or Indian Bread or Paratha or Indian Fried Bread.

Recipe as follows :

Ingredients

Baby potatoes – 500 gms

Onion paste – 2 Tbsp

Ginger paste – 1 tsp

Garlic paste – 1 tsp

Red chilli powder – 2 tsp or as much you would like it to be hot

Turmeric powder – 1/2 tsp

Cumin seeds – 1/2 tsp

Whole red chilli – 1

Bay leaf – 1

Mustard Oil – 2 Tbsp

Water – 1 cup

Tamarind juice – 5-6 Tbsp

Salt as per taste

Coriander leaves chopped – 1 tsp

Method

Wash the Baby potatoes and Boil the baby potatoes with skin on in a pressure cooker for 2 whistles and set aside to cool. Once cooled, peel the skin under cold running water and set aside. In a wok heat mustard oil and add cumin seeds, bay leaf, whole red chilli. When cumin seeds splutter add the boiled potatoes and fry for 5 mins. Set aside the potatoes and in the same wok add onion paste and fry for 5-7 mins. Add garlic and ginger paste and fry for 5 mins. If it gets too dey, sprinkle water and keep stirring for another 2 mins. Add turmeric powder, red chilli powder and stir for 2-3 mins. Add the potatoes and mix very well. Sprinkle water so that it doesn’t stick to the wok. Add salt and stir well. In a separate wok mix the tamarind juice with 3 Tbsp water and stir well. Add the tamarind juice to the potatoes and keep stirring. Reduce the flame and cover for a minute. Add chopped coriander leaves and give one more stir. Switch off the flame and cover for 5 mins. Serve hot and enjoy 😊

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