Ingredients:
20 Baby potatoes
2 bay leaves
2 tbsp oil for cooking the masala
1/2 cup oil for frying the potatoes (optional)
1/2 tsp turmeric powder
1 tsp. packaged aloo dum masala
1/2 tsp garam masala powder
1/2 tsp Red chilli powder (kashmiri lal mirch)
2 large onions
1 tbsp ginger garlic paste
2-3 green chillies or to taste
1 tsp cumin seeds
2 large tomatoes pureed
salt to taste
1/2 tsp sugar
3/4 cup water
Chopped coriander for garnishing
Procedure:
Boil potatoes upto one whistle in a pressure cooker. Remove and peel.
Heat half cup oil in a kadhai. Fry the boiled potatoes until the top takes on a rich brown colour and is lightly crispy. Keep aside. (If you want to keep the oil light then you can skip this step and directly cook the boiled potatoes without frying them.)
In another kadhai heat 2 tbsps. oil. Add sugar and bay leaves. Let the sugar caramelise to a light brown after which add the grated onions.
Cook until the onion turn translucent, then add the ginger garlic paste and stir for 2-3 mts on medium heat.
Add the pureed tomatoes and cook until the oil starts to separate. Sprinkle water and cook until the masala has a well cooked look and smell.
Add the packaged aloo dum masala, red chilli powder and stir. Add salt and turmeric powder.
Add the potatoes and mix well so that the masala is evenly coated. Cook for 2 mts.
Add the water. Drop in the green chillies. Bring to a boil and then simmer for 5 -7 mts. Add the garam masala powder.
Garnish with chopped coriander leaves. Serve with hot luchis. Luchi, aloo dum and bundi is a great sunday breakfast.
