Dum Aloo Recipe

Cooking Directions

• STEP 1.Parboil the baby potatoes until they are slightly tender.
• STEP 2.Heat oil in a pan and fry the potatoes until they turn golden brown.
• STEP 3.In a separate pan, heat oil and add cumin seeds, onions, and ginger-garlic paste. Saute until the onions turn golden brown.
• STEP 4.Add tomatoes, turmeric powder, red chili powder, and salt. Cook until the tomatoes are soft and mushy.
• STEP 5.Add yogurt and cook for a few minutes until the gravy thickens.
• STEP 6.Add the fried potatoes to the gravy and simmer for 10-15 minutes.
• STEP 7.Garnish with fresh coriander leaves and serve hot with rice or naan bread.

Cooking Tips

• To save time, you can parboil the potatoes in advance and store them in the refrigerator.
• For a spicier version, you can increase the amount of red chili powder or add green chilies.
• If you prefer a creamier gravy, you can add a tablespoon of cream or cashew paste.

Storage and Serving

• Leftover Dum Aloo can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the dish in a microwave or on the stovetop before serving.
• Serve Dum Aloo with steamed rice, jeera rice, or naan bread for a complete meal.