Dum Aloo Masala

Fried baby potatoes simmered in smooth, creamy and delicious restaurant style gravy. ... They also absorb flavor and gravy when they are simmered in the curry and taste very delicious. However they can be shallow fried or pan fried too.

Boil the potato, peel, and cube. Blend onion, tomatoes, ginger, garlic, and green chillies to make a paste. Fry it in oil with cinnamon, cloves, and bay leaves. After 5 minutes, add salt, turmeric powder, and chilli powder and mix well till the masala becomes light brown in colour.

in authentic dum aloo recipe, once the baby potatoes are cooked they are deep fried till they turn golden brown. you do not have to worry, as i have not deep fried. without compensating with flavours and taste, i have fried with very less oil in kadai. the recipe taste exactly the one served in restaurant as i have asked the chef to share the recipe. one important note not to miss, always poke the aloos well before frying. this helps potatoes to become spongy and absorbs juices from gravy and taste great.