Bengali Dum Aloo - Spicy Potato Dish

This is quite simple and easy and it tasted great!

INGREDIENTS:-

~ Potatoes (small, round shape) ---------- 12-15
~ Onion, chopped ---------- 1 big red
~ Ginger, chopped ----------- 1 tbsp
~ Garlic cloves, minced ---------- 2-3 big
~ Tomato (small), finely choped or paste ----------- 2
~ Green chilies ---------- 2-3
~ Cumin ( jeera ) seeds ---------- 1/2 tbsp
~ Asafetida powder --------- a pinch
~ Bay leaves (Tej Pata ) ---------- 4
~ Cloves ---------- 2
~ Black peppercorns --------- 6
~ Green cardamoms ( elaichi) ---------- 4
~ Brown cardamom ---------- 1 big
~ Cinnamon stick ---------- 1 piece
~ Tamarind paste ---------- 1 tbsp
~ Cumin (jeera) powder ---------- 1 tbsp
~ Coriander powder ---------- 1 tbsp
~ Red Chilli Powder ---------- ½ tbsp 0r to taste
~ Garam masala powder ---------- 1/2 tbsp
~ Ghee(clarified butter) ---------- 4 tbsp
~ Turmeric powder ----------- 1 tbsp
~ Coriander leaves (chopped) ---------- 2 tbsp
~ Salt --------- 1/2 tbsp or to taste
~ Sugar (optional) to taste ---------- 1 tbsp
~ Ghee or oil for deep-frying

METHOD:-

1:- Boil the whole potatoes in the pressure cooker. When half-done remove them from the cooker, let them cool. Then peel them.
2:- Heat the oil in a wok or deep saucepan and fry the potatoes. When the potatoes are golden brown, drain on a paper towels and put them aside.
3:- Make a masala powder of clove, green cardamoms, brown cardamom, black peppercorns and cinnamon stick. Keep aside.
4:- Make a mix paste of onion, garlic, ginger and green chillies and keep aside.
5:- Make a paste of tomatoes. Keep aside.
6:- Heat the ghee in a pan. Put bay leaves, jeera seeds, Asafetida powder and they crackle, add the masala powder and fry well for few seconds.
7:- And then add mix paste (onion, ginger, garlic, and green chillies paste) and fry for 2-3 minutes or till transparent.
8:- Then add Tomato paste and cook in sim for 5 minnutes. Add turmeric powder, cumin powder, red chilli powder and coriender powder and stir fry for a few minutes. Then add tamarind paste and salt and mix well.
9:- Now add fried potatoes and stir well and sim for 5-8 minutes, till the gravy mix into potatoes. Add sugar and garam masala powder.
10:- Spread some ghee ( about 2 tbsp) before removing it from the wok.
11:- Garnish with chopped coriander and serve with hot, fluffy pooris.

This was so typically different from other gravies that we prepare. This is very spicy vegetable. Adjust the spiciness based on your preference.