I spotted this recipe in a flights inhouse magazine many many years ago and I have always made it this way ever since, with small creative bursts from time to time.
I have also adapted this recipe to the one-pot style. The only time-consuming factor is scraping the peels of the baby potatoes. Don't worry though, you can easily make the same with regular potatoes, by dicing them to cubes. The one-pot style also helps in better absorption of the masalas by the potatoes than pan cooking, hence for this particular recipe, I always follow the one-pot style.
While you are here please check out other Subji/curry recipes of mine like- Mava Paneer Curry, Roasted Eggplant 2 ways, Creamy Palak in coconut milk, Stuffed Karela/Bittergourd, Mushroom Do Pyaaza, Palak Paneer, and more...
Here is the recipe of Dum Aloo Ajwaini for you-
PREP TIME: 15 COOK TIME: 15 MINS
TOTAL TIME:30Mins COURSE: MAIN
CUISINE: NORTH INDIAN SERVINGS: 6
AUTHOR: Rajni Ram
Ingredients for the gravy:
Baby Potatoes 250 gms jackets peeled(refer note 1)
Onion 1 large chopped finely
Tomato Puree 1 cup
Ginger garlic paste 1 tsp
Salt as required
Red chilli powder(regular) 1 tsp
Red chilli powder Kashmiri 1/2 tsp
Coriander powder 1 tsp
Fennel Powder 1 tsp
Garam Masala Powder 1/2 tsp
Oil for tempering the masalas 1 tbsp
To be ground to a paste:
Fresh coriander leaves 1/2 a bunch
Ajwain/Carrom seeds 1/2 tsp
Cashew nuts 5 to 6
Curd 1/2 a cup
Directions:
In a small pressure cooker take oil for tempering and heat. Add the Jeera and fry for 30 seconds. When they crackle add the ginger garlic paste and fry for 30 seconds. Now add the chopped onions and saute until they start turning light brown. Add the turmeric powder and saute another 30 seconds. Now add the peeled Baby potatoes and saute nicely until the oil coats all the potatoes. Now add the tomato puree followed by salt, Regular red chilli powder, Kashmiri red chilli powder, Coriander powder, fennel powder, and stir everything together nicely. Pour about 1 to 1.5 cups of water and close the cooker. Allow 3 to 4 whistles to come and put off the cooker immediately. We don't want overcooked potatoes, so take care to switch off on time(refer notes).
While the pressure releases lets grind the "magic masala"😀.
Put all ingredients mentioned under 'to be ground to a paste', except curd, into the blender jar, and give it a good spin. Now add the curd and blitz to a smooth paste. When the pressure from the cooker releases, open the cooker pour this paste in, switch on the flame on low and cook for 3 minutes, stirring in the masala paste nicely, such that it gets evenly mixed in the gravy. Add the garam masala and put off the flame. The spicy, tangy and flavourful Ajwaini Dum Aloo is ready.
Serving Suggestion: with Rotis, Paratha, Kulcha, Pulav, vegetable rice or with plain rice.
STEPWISE RECIPE FOLLOWS:
1. In a small pressure cooker take oil for tempering and heat. Add the Jeera and fry for 30 seconds.
2.When they crackle add the ginger garlic paste and fry for 30 seconds. Now add the chopped onions and saute until they start turning light brown. Add the turmeric powder and saute another 30 seconds.
3. Now add the peeled Baby potatoes and saute nicely until the oil coats all the potatoes.
4. Now add the tomato puree followed by salt, Regular red chilli powder, Kashmiri red chilli powder, Coriander powder, fennel powder, and stir everything together nicely. Pour about 1 to 1.5 cups of water and close the cooker. Allow 3 to 4 whistles to come and put off the cooker immediately.
5. Put all ingredients mentioned under 'to be ground to a paste', except curd, into the blender jar, and give it a good spin. Now add the curd and blitz to a smooth paste.
6. Pour this paste into the cooker once the pressure releases, switch on the flame on low, and let it simmer for just 3 minutes. Stir nicely, so that the masala gets mixed wit the gravy.
7. Finally, add the garam masala powder and put off the flame. The Dum Aloo Ajwaini si ready to serve.
NOTES:
1. If one feels peeling the baby Potatoes is cumbersome the big ones also can be used after dicing them to bigger cubes.
2. If using the big potatoes switch off the flame exactly in 3 whistles, as they cook faster.
3. Mint leaves can also be used in place of coriander leaves, but reduce the quantity as they are more pungent compared to coriander leaves.
If you tried this recipe and liked it please comment below. I would love to hear from you. If you have a query about the recipe email us and ill respond as soon as I can.
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