Easy Peasy Dum Aalu
- Boil a combo of baby and big potatoes (I used 8 small potatoes and 2 medium potatoes). Peel the skin and slightly pierce with a fork. Heat a little oil and fry the potatoes till they are evenly colored. Take them out on a paper towel to remove the excess oil.
- In a kadai add coriander seeds (1 tsb), jeera (1 tsb) and red chillies (6-7) and dry roast them till they give a nice aroma. Let them cool and make them into a powder and set aside.
- Chop 2 medium tomatoes, 2 green chillies and 1 onion roughly, and blend in a mixer along with 1 ½ cups of fresh curds till finely blended.
- In a kadai with some oil add the curd paste, salt and wait for the paste to cook thoroughly, until the smell of raw onions is no more. Now add the potatoes and the powder and let them cook in the gravy for 10-15 minutes.
- Chop up some fresh coriander leaves and garnish the dish. Serve hot with rice, chapati or naan.
