Pahari Dum Aloo

Serving Size: 2 persons

Ingredients:

Baby potato - 8 whole peeled

Onions - 1 large (~150 g), finely chopped

Garlic - 3 pods, grated

Tomato - 1 large (~150 g), finely chopped

Kalonji seeds - 1/4 tsp

Dry red chillies - 2 tsp, coarsely ground

Salt - to taste

Green Chillies - 3, slit

Coriander leaves/Cilantro/Dhonepata - 2 tbsp, chopped

Turmeric - a pinch

White Oil - as indicated

Preparing:

1. Using a fork, prick the potatoes. Bring to boil 3 cups of water. To it add the potatoes, a pinch of salt, and turmeric. Cover and cook for 10 min, drain and keep aside. This may be done on stove top or using a microwave oven.

Cooking procedure:

1. Heat 1/2 cup oil in a kadai. Deep fry the boiled potatoes until golden brown. Remove and keep aside.

   Note: the excess oil may be used for other cooking purposes.

2. Leave approximately 5 tbsp oil in the kadhai. To it, add kalonji seeds and let splutter.

3. Add onions and garlic, fry on medium-high heat for 6 minutes.

4. Add tomatoes and ground red chillies and fry for 6-7 minutes or until the oil separates from spices.

5. Add 1/2 cup warm water, salt, and the fried potatoes. Cover and cook on medium-low heat until the potatoes are nicely done (about 10-12 minutes for red baby potatoes). The potatoes should be intact but thoroughly cooked.

6. When done, let the excess water evaporate by cooking uncovered on high heat. Remove from the fire and garnish with chopped fresh cilantro and green chillies.

Serving Suggestions: