Dum Aloo

INGREDIENTS

For the Gravy:

• 1 cup yogurt (curd)
• 1 tablespoon ginger-garlic paste
• 1 large onion, finely chopped
• 1 large tomato, finely chopped
• 1 teaspoon cumin seeds
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon garam masala
• 1 teaspoon coriander powder
• Salt to taste
• 2 tablespoons oil
• Fresh coriander leaves for garnish

For the Potatoes:

• 10-12 baby potatoes
• 1 tablespoon ghee (clarified butter)
• 1 teaspoon cumin seeds
• 1/2 teaspoon fennel seeds
• 1/4 teaspoon carom seeds (ajwain)
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chili powder
• Salt to taste

Recipe

Step 1: Prepare the Potatoes

- Wash and peel the baby potatoes. Prick them with a fork or toothpick to allow the spices to penetrate.

- Heat ghee in a pan, add cumin seeds, fennel seeds, and carom seeds. Let them splutter.

- Add the potatoes, turmeric powder, red chili powder, and salt. Stir to coat the potatoes with the spices.

- Sauté the potatoes until they are golden brown and slightly crispy. Remove them from the pan and set aside.

Step 2: Prepare the Gravy

- In the same pan, add some more oil if needed. Add cumin seeds and let them splutter.

- Add the chopped onions and sauté until they turn golden brown.

- Add ginger-garlic paste and sauté for another minute until aromatic.

- Add chopped tomatoes, turmeric powder, red chili powder, coriander powder, and garam masala.

- Cook until the tomatoes soften and the oil separates from the gravy.

- Whisk the yogurt in a bowl and slowly add it to the pan, stirring continuously to avoid curdling.

- Cook the gravy for a few minutes until it thickens.

Step 3: Dum Cook the Aloo

- Add the sautéed potatoes to the gravy and mix well to coat them with the spices.

- Cover the pan with a lid and cook on low heat for about 15-20 minutes to allow the potatoes to absorb the flavors.

Step 4: Garnish and Serve

- Garnish with fresh coriander leaves and serve hot with naan, roti, or rice.