Spicy Dum Aloo - No Onion No Garlic

I made this spicy and yummy dum aloo to go with the delicious Kachori for the SNC Challenge. This is a great side for roti, naan, batura, rice and pulao..  I used regular potatoes, but feel free to use baby potatoes if you could lay your hands on them.

Ingredients
Potato - 500 grams
Ginger (grated) - 1 tea spoon
Green Peas - 1/4 cup
Coriander Powder - 1 tea spoon
Green Chili - 2
Tomato - 1
Thick Curd - 3/4 cup
Sugar - 1/2 tea spoon
Salt - 1 1/2 tea spoons
Bay Leaf - 1
Cloves - 4
Cinnamon Stick - 1 inch piece
Fennel Seeds - 1/2 tea spoon
Cumin Seeds - 1/2 tea spoon
Oil - to fry
Ghee - 1 table spoon
Turmeric Powder - 1/4 tea spoon
Asafetida - 1/8 tea spoon
Garam Masala - 1 tea spoon
Red Chili Powder - 1 tea spoon

Method
Boil the potatoes with skin on for 1 whistle and let it simmer for 3 minutes. The potatoes should be cooked and not mushy. You should be able to insert a knife into the potato and get it back out with little resistance.
Peel the skin and cut into 1 1/2 inch pieces and set aside
Heat oil and deep fry the potatoes until golden and set aside on a paper towel to remove excess oil. Prick well with a fork on all sides.

Heat ghee in a pan and add cumin seeds, fennel seeds, cloves, bay leaf, cinnamon stick and asafetida
Sauté for 30 seconds and add the green chili, green peas, tomato and cook until the tomatoes are soft
Add salt, red chili powder, turmeric powder, coriander powder and roasted cumin powder and sauté for 30 seconds. Now add 1/4 cup water and bring it to a boil
Add the potatoes, curd and stir continuously to ensure that the curd does not separate.
Once it comes to a rapid boil and the desired consistency is reached, add garam masala powder, coriander leaves and remove from heat
Serve hot!

Sending this to Taste of the tropics – Ginger, Cook Like a Celebrity Chef, Foodabulous, WTML, Gayathri's page


Please note - I initially named it Jain version, but I had a comment saying that Jains do not eat potatoes, so changing its name.