Bihari Aloo Dum with Roti

Instructions

1. 1

   Boil and Prep Potatoes

   • Wash baby potatoes thoroughly. In a pot, add the potatoes, enough water to cover them, and 1 tsp of salt.
   • Boil for 10-12 minutes until they are just cooked through but still firm. Do not overcook.
   • Drain the water, let the potatoes cool slightly, and then peel off the skin.
   • Using a fork or a toothpick, prick each potato in several places. This crucial step helps them absorb the masala.
2. 2

   Fry Potatoes

   • Heat the mustard oil in a kadai or heavy-bottomed pan over medium-high heat until it is fragrant and just begins to smoke.
   • Carefully slide in the peeled and pricked potatoes.
   • Shallow fry for 7-8 minutes, turning occasionally, until they are golden brown and have developed a light, crisp outer layer.
   • Remove the potatoes with a slotted spoon and set them aside on a plate.
3. 3

   Sauté Aromatics

   • In the same pan with the remaining oil (about 3 tbsp), lower the heat to medium.
   • Add the bay leaf, cumin seeds, and hing. Allow the cumin seeds to splutter, which should take about 30 seconds.
   • Add the finely chopped onions and sauté for 6-7 minutes until they turn soft and golden brown.
4. 4

   Build the Masala Base

   • Add the ginger-garlic paste and slit green chillies. Cook for 1 minute until the raw aroma disappears.
   • Stir in the tomato puree. Cook for 5-6 minutes, stirring frequently, until the puree thickens and you see oil separating at the edges of the pan.
5. 5

   Cook Spices and Yogurt

   • Add the turmeric powder, Kashmiri red chilli powder, coriander powder, and cumin powder. Mix well and cook for 2-3 minutes, stirring constantly to prevent burning.
   • Reduce the heat to the lowest setting. Add the whisked curd and stir continuously and vigorously for 2 minutes to prevent it from curdling.
   • Continue to cook the masala until oil surfaces again.
6. 6

   Simmer the Curry

   • Add the fried baby potatoes and 1.25 tsp of salt to the masala. Gently toss to coat the potatoes evenly without breaking them.
   • Pour in 1.5 cups of warm water and stir to combine everything.
   • Bring the curry to a boil, then reduce the heat to low. Cover the pan and let it simmer for 10-12 minutes.
   • The gravy will thicken, and the potatoes will absorb the rich flavors of the spices.
7. 7

   Garnish and Rest

   • Turn off the heat. Sprinkle the garam masala and freshly chopped coriander leaves over the curry.
   • Give it a gentle stir. Cover the pan and let the Aloo Dum rest for at least 10 minutes before serving. This allows the flavors to meld beautifully.
   • Serve hot with poori, roti, or steamed rice.