Dum Aloo Recipe

Ingredients:

For Boiling Potatoes:

• 500 grams baby potatoes, washed and scrubbed
• Water, for boiling
• Salt, to taste

For Gravy:

• 2 tablespoons ghee or vegetable oil
• 1 onion, finely chopped
• 2 tomatoes, finely chopped
• 1 tablespoon ginger-garlic paste
• 2 green chilies, slit lengthwise
• 1 teaspoon cumin seeds
• 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon Kashmiri chili powder (optional, for color)
• 1/2 teaspoon garam masala powder
• 1/2 cup yogurt
• 1/4 cup fresh cream (optional)
• Salt, to taste
• Chopped fresh coriander leaves, for garnishing

For Dum Cooking:

• 1/4 cup water
• 1 teaspoon garam masala powder
• 1 tablespoon chopped fresh coriander leaves

Instructions:

Boiling Potatoes:

1. Place the baby potatoes in a pot and cover them with water. Add salt to the water.
2. Bring the water to a boil and cook the potatoes until they are fork-tender, but still firm. This usually takes about 15-20 minutes.
3. Once cooked, drain the potatoes and let them cool slightly. Then peel off the skins and prick them all over with a fork. Set aside.

Making Gravy:

1. Heat ghee or vegetable oil in a pan over medium heat.
2. Add cumin seeds to the hot oil and let them splutter.
3. Add finely chopped onions to the pan and sauté until they turn golden brown.
4. Add ginger-garlic paste and slit green chilies. Sauté for a couple of minutes until the raw smell disappears.
5. Add finely chopped tomatoes to the pan and cook until they turn soft and mushy.
6. Add coriander powder, turmeric powder, red chili powder, Kashmiri chili powder (if using), and garam masala powder. Mix well and cook for a few minutes until the spices are fragrant.
7. Lower the heat and add yogurt to the pan. Stir continuously to prevent curdling.
8. Cook the gravy for another 2-3 minutes, stirring occasionally.
9. If using fresh cream, add it to the gravy and mix well. This adds richness and creaminess to the dish.
10. Season the gravy with salt according to taste.

Assembling and Dum Cooking:

1. Add the boiled and peeled potatoes to the gravy. Stir gently to coat the potatoes with the gravy.
2. Cover the pan with a tight-fitting lid and let the potatoes simmer in the gravy over low heat for 15-20 minutes. This allows the flavors to meld together and the potatoes to absorb the gravy.
3. In a small bowl, mix water, garam masala powder, and chopped fresh coriander leaves. Pour this mixture over the potatoes.
4. Cover the pan again and let the Dum Aloo cook for another 5 minutes.

Serving:

• Garnish with chopped fresh coriander leaves before serving.
• Serve hot Dum Aloo with naan, roti, or rice for a delicious North Indian meal.

Enjoy the flavorful and aromatic Dum Aloo, a beloved dish in North Indian cuisine!