Aloor dom

Ingredients

• 500 g baby potatoes, boiled and peeled
• 1 tomato, chopped
• 1 tsp ginger paste
• 1 tsp cumin powder, 1 tsp coriander powder
• ½ tsp turmeric, 1 tsp Kashmiri red chilli powder
• 1 bay leaf and ½ tsp cumin seeds
• 2 tbsp curd, whisked (optional)
• ½ tsp sugar
• 1 tsp bhaja moshla (roasted ground cumin, coriander and dry chilli)
• 3 tbsp mustard oil and 1 tsp ghee
• Salt to taste

Method

1. Prick the potatoes with a fork and fry them in mustard oil with a little turmeric until golden. Lift out.
2. In the same oil add bay leaf and cumin seeds, then ginger paste and the ground spices mixed with a little water.
3. Add the tomato and cook until soft and the oil separates. Stir in the curd, if using, on low heat.
4. Add the potatoes, salt, sugar and ½ cup water. Cover and cook on low heat (dum) for 10 minutes.
5. Finish with ghee and bhaja moshla. The gravy should be thick and coat the potatoes.