Sada aloo dum

MM calls this the yin to the yang which is the traditional Bengali aloo dum. Posto, coconut, curds- a combination that leaves me salivating, but one which my family doesn't care much for. 

So when I saw baby potatoes, I picked them up, and while making a conventional potato fry for dinner, reserved a few parboiled potatoes to make this dish for myself. Sometimes you deserve to pamper yourself. 

250 gms baby potatoes

3 tbsp grated or dessicated coconut

1 tbsp Khus Khus/ posto/ poppy seeds

3 tbdp curds (at room temperature)

1 tbsp ginger paste

1/2 tsp green chilli paste

1-2 red chillis

1-2 green cardamom

2-3 cloves

1/2 inch piece of cinnamon

1 bay leaf

1/2 tsp cumin powder

Salt and sugar to taste

1/2 cup water

1 tbsp oil

Method:

Soak posto and coconut in 1/4 cup warm water for 30 minutes. Blend to a smooth paste and keep aside. 

Par boil the potatoes in salted water. Peel, prick and keep aside. 

Whip the curds with cumin powder and keep aside. 

Heat half the oil, and toss the baby potatoes till lightly browned. 

Add the remaining oil, sauté the red chillis for 15 seconds. Remove and keep aside.

Add whole spices and let them sizzle. Add posto-coconut paste and sauté on low flame till the oil separates and it turns to a light beige colour. 

Add ginger and chilli paste and sauté for a minute. 

Remove from the flame, add the curds, mix well. Return to the flame, and cook on low heat for a minute. 

Add 1/2 cup water, and let it simmer till the volume reduces by half. 

Add potatoes, salt and sugar, and let it simmer on low heat for 5 minutes. 

Top with ghee, if desired.