NIRAMISH ALOO'R DUM

Hello friends! Today's recipe is very simple and easy - Niramish Aloo-r Dum. From 6 to 60, you can see the smile on everyone's face if you serve it in your dining table. And my husband says, nothing can compete with aloo dum when it has been served with fulko luchi. And baby potatoes are always welcome in my kitchen during this season. Using some very common ingredients, one can serve this tasty dish to satisfy the tummy. You can serve this puja bhog along with khichudi or luchi. So, let's check out the recipe - 

Ingredients

• Baby potatoes, boiles & peeled - 500 gm
• Ginger paste - 1 tsp
• Green peas - 1/2 cup
• Fresh coriander leaves, chopped - 1/2 cup
• Tomato ketchup - 1 tsp
• Green chilli - 4
• Dry red chilli - 1
• Bay leaf - 1 
• Cumin seeds - 1/3 tsp
• Asafoetida - 1/4th tsp
• Turmeric powder - 1/2 tsp
• Pepper powder - 1/2 tsp
• Kashmiri red chilli powder - 1 tsp
• Cumin powder - 1 tsp
• Coriander powder - 1 tsp
• Garam masala powder - 1/2 tsp
• Ghee - as required
• Salt - to taste
• Sugar - to taste
• Oil - as required

Method

First, let's make a paste. In a bowl, add some turmeric powder, sugar, cumin-coriander powder, ginger paste, pepper powder, kashmiri red chilli powder and some water. Mix it and keep aside. 

Heat oil and in a pan or wok. Add the baby potatoes and green peas. Sprinkle some turmeric powder and salt. Fry till light brown. Take these out and keep aside. In the remaining oil, add 1/2 tsp of ghee. Now add the hing (asafoetida), cumin seeds, bay leaf and dry red chilli. It will leave a nice aroma. Add the spice paste and green chilli. Saute until they release oil. Now add the ketchup. Mix well. Add the fried potatoes and coriander leaves to it. Give it a nice mix. Add a little water (warm). Cook till dry. Add the garam masala powder and some more water. Cover the lid and bring it to boil. Once the gravy reaches to the desired consistency, add 1 tsp of ghee. Mix well. Serve along with fulko luchi.