Who from Odisha does not love this combo of Aloo Dum and Dahi Bara, especially from the streets of Cuttack and wherever you can lay your hands on it. Enjoy this yummy hot Aloo Dum recipe.

Ingredients:

Mustard Oil – 2 Tablespoons

Potatoes – 10 Medium to Small

Onion – 1 cup sliced thin

Tomato – 1 and half chopped

Ginger – 1 inch

Garlic – 10 Pods

Chilly Powder – 1 Teaspoon

Turmeric Powder – 1/2 Teaspoon

Coriander Powder – 1 Teaspoon

Cumin Powder – 1 Teaspoon

Kasuri Methi – 1 Teaspoon

Coriander Leaves – 1/2 cup cleaned and chopped

Salt to Taste

For tempering – dry roast Red Chilly – #2 and Cumin Seed – 3 Teaspoons.

Steps:

• Boil the potatoes, peel and halve them and put aside.
• In a pot, heat Mustard oil, add cumin seeds and let it sputter
• Add chopped onions and saute till brown
• Add Cinnamon stick, green cardamom, black cardamom, mace, cloves
• Saute onion till brown and then add the ginger garlic paste and saute till the smell of ginger goes down, add a little water if the mixture is too dry.
• Add the chopped tomatoes, chilly, turmeric, coriander and cumin powders and salt to taste. Mix well and keep gas on medium flame and cover the pot stirring from time to time till the timatoes are well cooked and oil oozes out of the mixture. As an option you can let the mix cool down and run in a processor for uniform consistency of the gravy or just continue cooking.
• Slice the peeled potatos in half and add to the mix and cook dry, stirring from time to time from time to time. Make sure you are gentle enough not to break the boiled potatoes. Cook dry for 5 to 7 minutes. Add Kasuri Methi and mix.
• Temper with the Cumin Chilly Powder and mix and cook for a few minutes.
• Add water and adjust salt to taste. Let it cook in medium flame for 7 to 10 minutes and close the gas.
• Garnish with Coriander leaves.