The other day, while shopping for veggies, I couldn’t help grabbing some fresh baby potatoes along the way. How could I resist?? They seemed to plead with me to take them home. 
Once home, all I could think of was to make Dum Aloo. I decided to try out the version of Dum Aloo I found in my pressure cooker instruction manual, which it claims to be a Bengali version. 
Those of you who have tried the Bengali version can probably shed some light on the authenticity of this claim. As for me, I just loved the spicy masala with the potatoes. One can use diced big potatoes as well.
Aloor Dum (Baby Potatoes in Spicy Masala)
Source: Cooker Instruction Manual
Ingredients
To be ground
Onion- 100 gms
Ginger- 5gms
To be powdered
Cloves- 4
Cinnamon- 3 sticks (1″ each)
Water- 1 cup
Very small baby potatoes- 1-1/2 kgs
Turmeric powder- 1-3/4 teaspoons
Bay leaves- 2
Cumin seeds- 1 teaspoon
Onion chopped- 100 gms
Tomatoes chopped- 150 gms
Chilli powder- 3-1/2 teaspoons
Cumin powder- 2-1/2 teaspoons
Coriander powder- 1-1/2 teaspoon
Salt- 1 tablespoon
Sugar- 1 teaspoon
Ghee- 2 tablespoons (Optional)
Oil- as required
Method
Cook the potatoes (with skin) with salt. Peel the skin off and prick all over with a fork. Apply 3/4 teaspoon of turmeric on the potatoes and mix well. Fry in hot oil till golden brown. Drain onto an absorbant paper.
In another pan, heat oil and add bay leaves and cumin seeds. When the cumin starts to splutter, add the chopped onions and fry till golden brown. Add the ground paste and fry for about 2 minutes. Add tomatoes, chilli powder, cumin powder, coriander powder, turmeric powder, salt and sugar. Cook till oil separates. Add the poatatoes and toss so that the potatoes are evenly coated with the masala. Add the powdered spices and water. Stir well. Reduce the heat and simmer for 5 minutes, stirring in between. Switch off heat and transfer into a serving platter. Drizzle the ghee over it. Serve hot…
