Authentic Dum Aloo Recipe for Your Next Feast

Dum Aloo is a classic Indian dish made with baby potatoes cooked in a rich, spicy gravy. Here’s a step-by-step recipe for you:

Ingredients:

For the Potatoes:

• 12-15 baby potatoes (or small potatoes)
• 1 tablespoon oil
• Salt to taste

For the Gravy:

• 2 tablespoons oil or ghee
• 1 large onion, finely chopped
• 2-3 green chilies, slit (adjust to taste)
• 1 tablespoon ginger-garlic paste
• 2 medium tomatoes, finely chopped (or 1 cup tomato puree)
• 1/2 cup plain yogurt, whisked
• 1 teaspoon cumin seeds
• 1 teaspoon mustard seeds (optional)
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon garam masala
• 1 teaspoon coriander powder
• 1/2 teaspoon cumin powder
• 1/2 teaspoon kasuri methi (dried fenugreek leaves) (optional)
• Fresh cilantro, chopped (for garnish)
• Salt to taste
• 1/2 cup water (adjust for desired consistency)

Instructions:

1. Prepare the Potatoes:
   1. Wash and peel the baby potatoes. If using larger potatoes, cut them into halves or quarters.
   2. Heat 1 tablespoon of oil in a pan over medium heat. Add the potatoes and fry them until they are golden brown on all sides. Remove from the pan and set aside.
2. Make the Gravy:
   1. In the same pan, heat 2 tablespoons of oil or ghee.
   2. Add cumin seeds and mustard seeds (if using). Allow them to sizzle for a few seconds.
   3. Add finely chopped onions and green chilies. Sauté until the onions turn golden brown.
   4. Add ginger-garlic paste and sauté for a minute or until the raw smell disappears.
   5. Add the chopped tomatoes or tomato puree. Cook until the tomatoes are soft and the oil starts to separate from the mixture.
   6. Stir in the turmeric powder, red chili powder, garam masala, coriander powder, cumin powder, and salt. Cook for a minute or until the spices are well incorporated.
   7. Reduce the heat and add the whisked yogurt. Stir continuously to avoid curdling. Cook for another 2-3 minutes.
3. Combine Potatoes and Gravy:
   1. Add the fried potatoes to the gravy. Mix well to coat the potatoes with the gravy.
   2. Add water to adjust the consistency of the gravy as desired.
   3. Cover the pan and let it simmer on low heat for about 15-20 minutes, or until the potatoes are cooked through and have absorbed the flavors.
4. Finish and Garnish:
   1. Crush the kasuri methi between your palms and sprinkle it over the dish (if using).
   2. Garnish with chopped cilantro.
5. Serve:
   • Serve Dum Aloo hot with steamed rice, naan, or roti.

Enjoy your delicious Dum Aloo! Spice Up Your Plate: Irresistible Dum Aloo Delight!