I've often wondered about the benefits of peeling teeny tiny potatoes to make dum aloo. Apart from the cuteness factor, there didn't seem to be much taste uptick versus a regular potato curry. Or so I thought. But then, a couple of weeks back, I went to this cooking competition where I was to cook a Bengali menu and got handed the recipe for aloor dum. Punchy and totally full of flavour, it's a dish I've been thinking of ever since. But I didn't bring back the recipe and I sort of forgot what all went in there so this is my own version. Think of it as the Punjabi curry counterpart of the aloor dum I made the other day. It's delicious nevertheless. Ingredients 15-20 baby potatoes 3 tbsp ghee 1 bay leaf 2 whole red chillies 2 tbsp ginger paste 1/2 tsp hing powder 1 tsp cumin seeds 1 tsp mustard seeds 1 tsp coriander seeds 1 tsp chilli powder 1/2 tsp turmeric powder 1 small onion, pureed 2 small tomatoes, chopped finely 1 tbsp tomato puree 1 t...