“Dum Aloo” is a popular Indian dish made with baby potatoes cooked in a flavorful gravy. The dish is typically rich and spicy, and it can be enjoyed with rice, roti, or naan. Here’s a basic recipe to prepare dum aloo:
Ingredients:
- 15-20 baby potatoes, boiled and peeled
- 2 medium-sized onions, finely chopped
- 2 tomatoes, pureed
- 2 teaspoons ginger-garlic paste
- 1/2 cup yogurt (curd)
- 1 teaspoon cumin seeds
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder (adjust to taste)
- 1 teaspoon coriander powder
- 1/2 teaspoon garam masala powder
- 1/2 teaspoon dried fenugreek leaves (kasuri methi)
- Salt to taste
- Fresh coriander leaves for garnishing
- Oil for cooking
Instructions:
- Heat oil in a pan and add cumin seeds. Let them splutter.
- Add the chopped onions and sauté until they turn golden brown.
- Add ginger-garlic paste and cook for a minute until the raw smell goes away.
- Add tomato puree and cook until the oil separates from the masala.
- Reduce the heat and add turmeric powder, red chilli powder, coriander powder, garam masala powder, and salt. Mix well.
- Whisk the yoghurt (curd) and add it to the gravy. Cook for a few minutes on low heat.
- Add the boiled and peeled baby potatoes to the gravy. Stir gently to coat the potatoes with the masala.
- Crush the dried fenugreek leaves (Kasuri methi) between your palms and sprinkle them over the potatoes.
- Cover the pan with a lid and let the potatoes cook in the gravy on low heat for about 10-15 minutes, stirring occasionally.
- Once the potatoes are tender and the flavours have blended well, remove from heat.
- Garnish with fresh coriander leaves.
- Serve hot with rice, roti, or naan.
Enjoy your flavorful dum aloo!
