Dum Aloo / Aloo Dum / Potato Curry

Ingredients :

1. Baby Potato - 250 gm

2. Green Capsicums  - 1 pieces ( finely chopped )

3. Green Peas - 1/2 small bowl

4. Tomato 1 finely chopped

5. Ginger paste - 1 1/2 table spoon

6. Garlic paste - 2 table spoon

7. Dry red chili paste - 1 1/2 table spoon

8. Kashmiri dry red chili paste - 1 1/2 table  spoon

9. Cumin paste - 1 1/2 table spoon

10. Coriander paste - 1 1/2 table spoon

11. Onion 2 pieces - finely chopped

12. Garam Masala powder - 1 tea spoon

13. Whole Cumin Seeds - 1/2 tea spoon

14. Bay Leaf - 2 pieces

15. Coriander leaves  - 4 table spoon finely chopped

16. Oil as required

17. Salt To taste

18. Sugar - 1 table spoon

19. Turmeric Powder - 1/2 tea spoon

Method :

1. Step - 1 , Baby potato rinse , cleaned and wash . Drain out water . Then take a pressure cooker . Now add 250 gm baby potato  and add water . Cover and close the lid  and pressure cook for 1 - 2 whistle or till the potato is cooked tender . Switch off flame . After 15 minutes open cover drain out water  completely . Now wash cold water .  drain out water .

2.  Step - 2 , 80 %  boiled potatoes peeled  them  and wash . Keep aside .

3. Step - 3 , Take a wok . Then add oil in a wok . Heat for oil 2 minutes . When oil hot and when it start smoking  add 2 pieces bay leaf and 1/2 tea spoon whole  cumin seeds  and stir for a few few second . When cumin seeds begin cracking ,  add finely chopped onion  and finely chopped green capsicum stir fry for about 5 minutes till color golden brown . Now add  salt to taste . Mix well . Then add boiled baby potatoes saute for 2 - 3 minutes . Now add Turmeric powder 1/2 tea spoon and sugar  1 table spoon . Mix it very well . Saute for 2 - 3 minutes .  Then add Garlic Paste 2 table spoon , Ginger paste 1 1/2 table spoon , Kashmiri dry red chili paste 1 1/2 table spoon , Cumin paste 1 1/2 table spoon , Coriander paste 1 1/2 table spoon , dry red chili paste 1 1/2 table spoon , add Green Peas 1 / 2  small bowl , add finely chopped tomato saute for all spices  till oil separates . Then add finely chopped coriander leaves  4 table spoon  and add gram masala powder  1 tea spoon . Mix it very well . Then add 2 cup water . Mix well . Cover . Cook till potato , green peas ,  and capsicum  are tender . ( about 20 minutes ) . Simmer for 20 minutes .

4. Step - 4 , After 20 minutes , open  the  cover and thicken gravy  is done . Switch off flame . Transfer to a serving plate .

5. Serve with paratha , puris  or steamed rice .