This sweet and Sour, slightly reddish Dum Aloo is an all time hit in my family and I can make it within the blink of an eye if I have boiled potatoes handy. The good part is, every time it is just brilliant. It is a regular in my son's lunchbox and a hit amongst his friends also.
Boil baby potatoes in salted water with the skin on. Mix curd, sugar, red chilli powder, salt, poppy seed paste, ginger paste with a tsp of flour. Heat oil, add boiled potatoes, stir till golden brown. remove from heat.
In the same oil, add a tsp of ghee and add a pinch of hing. Now add the fried potato, then the curd mixture.
Mix well, add 2 tbsp of water and let it boil. when gravy thickens, add cumin powder and mix well. Check the seasoning.
Remove from heat. Garnish with chopped green chilli and serve.
Ingredients:
- Baby Potatoes - 250 gms
- Curd - 100 gms
- Red chilli powder 1 tsp
- Hing - a pinch
- Ghee - 2 tbsp
- Cumin powder - 1/2 tsp
- Ginger paste - 1 tsp
- Poppy seed paste - 1 tsp
- Salt n sugar as required
- Green Chili for garnishing
Boil baby potatoes in salted water with the skin on. Mix curd, sugar, red chilli powder, salt, poppy seed paste, ginger paste with a tsp of flour. Heat oil, add boiled potatoes, stir till golden brown. remove from heat.
In the same oil, add a tsp of ghee and add a pinch of hing. Now add the fried potato, then the curd mixture.
Mix well, add 2 tbsp of water and let it boil. when gravy thickens, add cumin powder and mix well. Check the seasoning.
Remove from heat. Garnish with chopped green chilli and serve.
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