Ingredients : 9-10 baby potatoes or small potatoes ( mine were not baby potatoes & yet smaller than normal ones ), 1/4 tsp garam masala powder, 1-2 green roughly chopped, 2 medium onions roughly chopped, 2 medium tomatoes roughly chopped, 1 tsp grated ginger, 1 bay leaf, 1 tsp jeera, 1-2 tbsp dahi, 1/4 tsp haldi, 1 tbsp oil, salt to taste.
Method : Pressure cook baby potatoes for 2-3 whistles. Keep aside the cooker till it cools down.After the cooker cools, remove the potatoes & peel their skins carefully so as not to break the small potatoes.Prick the potatoes at 4-5 places all over with fork. Keep aside.
Grind the chopped onions, green chillies & ginger to a coarse paste or a fine paste. Keep aside.
Make a paste of tomatoes & keep aside.
In a kadhai, take oil.Add jeera.After they pop up, add the onion-green chilly ginger paste. Fry the paste in oil till the raw onion smell goes away. Add the bay leaf. Fry it. Now add tomato paste to the kadhai.Mix nicely.Add haldi.Mix. Add salt .Mix .Fry till raw smell of tomatoes goes away. Add the pricked potatoes into the gravy. Add garam masala powder. Add dahi to gravy in case, the garvy is too spicy. Mix. 1/2 cup water to gravy.Let it come to boil on slow flame.Let it simmer for 5-10 minutes. The dum aloo is ready to be served with rotis and or rice !
I felt ,that I should have pressure cooked for 1-2 whistles only.And then shallow fried pricked potatoes that will help in potatoes not breaking. in other words, potatoes will stay in shape ...round & plump !
I added dahi .Even chaas can be added.That will help in giving a tangier Add chaas or dahi in samll amounts so as not to make the gravy very thin.
For those who would like to skip onions, please feel free to do so.Add a pureed & boiled medium sized carrot. More masalas can be added to neutralise sweet taste of carrot.