Kolkata Lake Style Aloo Dum/ Puchkawala Aloo Dum

Ingredients

• 500 gm Baby Potatoes
• 1/4 cup Mustard oil
• 1/2 tsp Cumin Seeds
• 1 tsp Salt
• 1/2 tsp Turmeric powder
• 1/2 tsp Red Chilli powder
• 1/4 tsp Asafoetida or Hing
• 1-2 tbsp Green Chilli paste
• 1 tbsp grated Ginger
• 2-3 large pureed Tomatoes
• 2-3 tbsp Tamarind pulp
• 1 tsp Sugar
• 1 Lemon (juice)
• 1 tsp Cumin seeds
• 1 tsp Coriander seeds
• 1/2 tsp Fennel seeds (Mauri)
• 3-4 dry Red Chillies
• 2 Bay Leaves
• 4-5 tbsp chopped Coriander Leaves
• 1-2 cups finely chopped Onions

Steps

1. Prepare the bhaja moshla at first. Dry roast the spices mentioned under it's heading on a low heat until fragrant. Cool and grind to a powder. Set aside.
2. Heat oil in a pan. Fry the boiled baby potatoes in a little of salt, turmeric and chilli powders for a few minutes until the potatoes are golden brown and caramelized. Remove and keep aside.
3. To the same oil, add cumin seeds, asafoetida and ginger. Fry until fragrant and add the pureed tomatoes. Cook until the oil separates. Add the rest of the powdered spices as mentioned.
4. Also add green chilli paste too. Stir in the prepared bhaja moshla, sugar, tamarind pulp, some of the coriander leaves and finally add the potatoes. Cook until the potatoes get coated with the masala well and gets dry almost for about 5-6 minutes on amedium high heat.
5. Squeeze in lemon juice just before removing from the heat. Adjust salt as well.
6. Serve it piping hot right away with a generous sprinkle of freshly chopped coriander leaves and onions too if desired. However chopped onions are optional. Enjoy!