Recipe of Dum Aloo, a popular North Indian dish made with baby potatoes cooked in a spiced and tangy gravy
Ingredients:
- 20-25 baby potatoes, boiled and peeled
- 2 tablespoons oil or ghee (clarified butter)
- 1 teaspoon cumin seeds
- 1 onion, finely chopped
- 2 tomatoes, pureed
- 1 teaspoon ginger-garlic paste
- 1/2 teaspoon turmeric powder
- 1 teaspoon Kashmiri red chili powder (for color, adjust to taste)
- 1 teaspoon coriander powder
- 1/2 teaspoon garam masala
- 1/2 cup yogurt, whisked
- 1/2 cup water, or as needed
- Salt to taste
- Fresh coriander leaves for garnishing
Instructions:
1. Heat oil or ghee in a pan over medium heat. Add cumin seeds and let them splutter.
2. Add the finely chopped onions and sauté until they turn golden brown.
3. Add ginger-garlic paste and sauté for a minute until the raw aroma disappears.
4. Add the tomato puree to the pan and cook until the oil separates from the masala mixture.
5. Add turmeric powder, red chili powder, coriander powder, and salt. Mix well and cook for a minute.
6. Reduce the heat to low and add whisked yogurt to the pan. Stir continuously to avoid curdling of yogurt.
7. Cook the masala mixture with yogurt for a few minutes until it thickens and the oil starts separating again.
8. Add the boiled and peeled baby potatoes to the pan. Gently coat the potatoes with the masala mixture.
9. Pour water into the pan, cover it with a lid, and simmer for 10-15 minutes. This allows the potatoes to absorb the flavors and become tender. Add more water if needed to maintain a desired gravy consistency.
10. Sprinkle garam masala over the cooked dum aloo and mix gently.
11. Garnish with fresh coriander leaves.
12. Serve the delicious Dum Aloo hot as a main course dish, accompanied by roti, naan, or rice.
Enjoy the flavourful and comforting Dum Aloo!
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