Dum Aloo Recipe
Dum aloo is a popular Indian dish made with baby potatoes cooked in a rich and flavorful gravy. Creamy potatoes, aromatic spices, and a hint of tanginess - it's a symphony of flavours!
Ingredients
- 500 Grams Baby Potatoes
- 2 tbsp Ghee
- 1 Big Onion, Diced Finely
- 2 Medium Tomatoes, Blended
- 1 tbsp Ginger-Garlic Paste
- 0.5 Cups Plain Yogurt, Smoothed Out
- 1 tsp Turmeric Powder
- 1 tsp Red Chili Powder
- 1 tsp Coriander, Ground
- ½ tsp Cumin Powder
- 1 tsp Garam Masala
- 1-2 Slit Green Chilies
- 2 tbsp Cashew Cream Or Fresh Cream
- 1 tsp Crushed Kasuri Methi
- Salt As Desired
- 1 tbsp Fresh Coriander leaves
Instructions
- Wash and boil the young potatoes until they become soft. When finished, remove the potatoes from the water and allow them to cool somewhat. Use a fork or toothpick to gently poke them.
- Heat the oil or ghee over medium heat in a handi or pan with a heavy bottom. Add the chopped onions and cook them for a few minutes until golden brown.
- Once the raw scent has vanished, add the ginger-garlic paste and sauté for an additional minute.
- Add the tomato puree after lowering the heat. Cook the mixture until the masala thickens and the oil begins to separate from the tomatoes.
- Add the ground coriander, cumin, red chilli powder, turmeric powder, and half of the garam masala at this point. Mix together and heat for a few minutes to let the aromas of the spices come through in your dum aloo curry recipe.
- Until the masala mixes and turns creamy, add the whisked yoghurt and continue cooking on low heat.
- Add boiled baby potatoes to the gravy. Then, put a tight-fitting lid on the pan seal it completely and cook it for 15 to 20 minutes.
- Add fresh cream or cashew cream and crushed kasuri methi. Stir gently to combine all the flavours.
- Add salt as per your taste and finally serve it hot.