Sukha Dum Aloo ( Baby Potato Curry)

This sukha dum aloo curry is very tasty and very easy to make.

Ingredients:

• Baby potatoes- 12 
• Onion, finely chopped- ¼ cup
• Tomato,finely chopped- 1 cup
• Green Chili- 1 (optional)
• Ginger- garlic paste- 2 tsp
• Curd, thick and beaten- ½ cup
• Crushed dried fenugreek leaves (kasuri methi)- 1 tsp
• Kashmiri red chili powder- 3 tsp or any chili powder- 2 tsp or less
• Turmeric powder- ½ tsp
• Cumin seeds (jeera), crushed-1 tsp
• Fennel seeds (saunf), crushed-1 tsp
• Badshah's Punjabi garam (gravy) masala- 1 tsp
• Asafetida (Hing)- ¼ tsp (optional)
• Veg. Oil- 3 tbsp
• Salt- to taste
• Sugar- ½ tsp
• Finely chopped fresh coriander- 2 tbsp

Method:

• Wash potatoes. Prick the skin of potatoes with fork. Half boil potatoes in pressure cooker or microwave for 5 to 6 minutes in cooking polythene bag. (Potatoes should be little bit tough not more soft.) 
• Peal their skin. Heat oil in a pan and shallow fry potatoes in hot oil, till the potatoes are cooked and golden brown and keep aside in a plate. 
• Heat above same oil in same pan. Add onion, sauté till it turn into golden brown. Add turmeric powder, cumin seeds, fennel seeds, hing and sauté for a minute. 
• Add chili powder, ginger- garlic paste& tomato. Sauté till they soften like gravy. 
• Add chili , potato, kasuri methi and curd. Mix well & sauté for 2-3 minutes. 
• Add garam masala, sugar and some water to adjust consistency of gravy as per personal choice. 
• Add salt & mix well. Cover the pan & cook simmer for 5-6 minutes. 
• Garnish with coriander. Serve hot with rotis.