This is a simple dum aloo, more like the masala inside masala dosa than dum aloo, but dum aloo nonetheless. This is one of my favorite dishes. It was one of the few dishes that my father could cook well, so whenever he cooked when we were kids, when my mom was unwell, he would prepare dum aloo. Or Aloo baingan. Lots of oil, and lots of love. I can still remember the taste.
Three large potatoes peeled and cut into half is added to the daal when I boiled daal for cooking it.
I could have boiled the potato separately, but if you are cookin daal, add it there. Tastes good too.
When boiled, remove and cut into cubes.
Heat a pan, and add 2 tbs oil.
Add a bayleaf, and two red kashmiri chillis.
Let sputter a tsp each of jeera and mustard.
Add roughly crushed garlic, 5-6 cloves.
Add one onion finely chopped.
Fry till limp, and add finely chopped tomatoes.
Add half a tsp of red chilli powder, and 1/4 tsp turmeric.
Add the potatoes and sauté.
Add salt, and stir slowly.
I like it this way only, but you may add a dash of jeera and dhania powder if you like masala strong…
You may also garnish with Dhania.
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