Method

1. Boil the Potatoes: Pressure cook the baby potatoes with some salt for 3–4 whistles. Peel and set aside.
   
   
2. Prepare Green Masala: In a grinder, blend spinach, cilantro, ginger, garlic, and green chilies into a smooth paste. Add a little water if needed.
   
   
3. Fry the Potatoes: Heat 2 tbsp oil in a pan, add turmeric and red chili powder, and fry the boiled potatoes until golden. Remove and set aside. Save a little oil to drizzle at the end.
   
   
4. Prepare the Gravy: In the same pan, add cinnamon, bay leaf, black and green cardamom. Add chopped onions and sauté until translucent.
   
   
5. Cook the Curry: Add the green masala and salt. Mix well. Add the fried potatoes, stir gently, and cover. Cook on low heat for 7–8 minutes until flavors blend well.
   
   
6. Serve: Garnish with leftover oil. Serve hot with roti, paratha, or rice.

Recipe Notes:

• Use baby potatoes for an authentic dum aloo ki recipe experience.
  
  
• Blanch the spinach briefly before grinding if you want a milder flavor.
  
  
• Add 1–2 tbsp coconut milk or oat cream (if tolerated) for a creamy texture without dairy.
  
  
• This curry also pairs well with brown rice or millet rotis for a complete allergy-safe meal.
  
  
• For a spicier version, add a few crushed black peppercorns while frying the whole spices.