Alu'r Dom with Ruti

Instructions

1. 1

   Prepare the Potatoes

   • Place the baby potatoes in a pot with enough water to cover them. Add 1 tsp of salt for boiling.
   • Bring to a boil and cook for 10-12 minutes until they are just fork-tender but still firm. Do not overcook.
   • Drain the potatoes, let them cool slightly, and then peel off the skins.
   • Using a fork or a toothpick, prick each potato multiple times all over. This is a crucial step for the potatoes to absorb the gravy.
2. 2

   Fry the Potatoes

   • Heat 3 tbsp of mustard oil in a heavy-bottomed pan or kadai over medium-high heat until it's lightly smoking.
   • Carefully add the boiled and pricked potatoes. Sprinkle with 1/4 tsp of turmeric powder.
   • Shallow fry for 6-8 minutes, tossing frequently, until the potatoes are evenly golden brown with a light, crisp skin. Remove with a slotted spoon and set aside.
3. 3

   Prepare the Gravy Base

   • In the same pan, add the remaining 2 tbsp of mustard oil if needed. Keep the heat on medium.
   • Add the bay leaf, dried red chilies, cinnamon stick, green cardamoms, and cloves. Sauté for 30-40 seconds until they become fragrant.
   • Add the finely chopped onion and sauté for 7-9 minutes until it turns soft and golden brown.
   • Add the ginger and garlic paste. Cook for another minute until the raw aroma disappears.
4. 4

   Build the Masala

   • Stir in the tomato puree. Cook for 5-6 minutes, stirring occasionally, until the mixture thickens and oil begins to separate from the sides.
   • Add the remaining turmeric powder, Kashmiri red chili powder, cumin powder, and coriander powder. Mix well and cook for 1 minute.
   • Reduce the heat to the lowest setting. Add the whisked room-temperature curd, stirring continuously and vigorously for 2-3 minutes to prevent it from curdling. Cook until the oil separates from the masala again.
5. 5

   Simmer the Curry

   • Return the fried potatoes to the pan. Add 1 tsp salt (or to taste) and sugar. Gently stir to coat the potatoes evenly with the masala.
   • Pour in 1.5 cups of warm water and stir to combine. Using warm water helps maintain the temperature and texture of the gravy.
   • Bring the curry to a boil, then reduce the heat to low. Cover the pan and let it simmer (dum) for 10-15 minutes, allowing the potatoes to absorb the flavors of the rich gravy.
   • The gravy will thicken during this time. Check occasionally and give it a gentle stir.
6. 6

   Finish and Garnish

   • Turn off the heat. Stir in the garam masala powder and ghee. This final addition adds a beautiful aroma and richness.
   • Add the slit green chilies for a fresh, spicy fragrance.
   • Let the curry rest for 5 minutes before serving. Garnish with freshly chopped coriander leaves.
   • Serve hot with luchi, paratha, or steamed rice.