Healthy Dum Aloo Baby Potatoes In Spicy Yogurt Gravy Recipe

Cooking Directions

• STEP 1.Boil the baby potatoes until they are tender. Peel the skin and keep them aside.
• STEP 2.In a pan, heat oil and add cumin seeds, bay leaf, and cinnamon stick. Saute for a minute.
• STEP 3.Add ginger-garlic paste and saute until the raw smell disappears. Then add chopped onions and cook until they turn golden brown.
• STEP 4.Add tomato puree, turmeric powder, red chili powder, coriander powder, and salt. Cook until the oil separates from the masala.
• STEP 5.Whisk the yogurt and add it to the masala. Cook for a few minutes until the gravy thickens.
• STEP 6.Add the boiled baby potatoes to the gravy and mix well. Cook for another 5-7 minutes.
• STEP 7.Garnish with fresh coriander leaves and serve hot with rice or roti.

Cooking Tips

• To save time, you can boil the baby potatoes in advance and store them in the refrigerator.
• Make sure to whisk the yogurt well before adding it to the gravy to avoid curdling.
• Adjust the spice level according to your preference by adding more or less red chili powder.
• For a creamier texture, you can add a tablespoon of cashew paste to the gravy.

Storage and Serving

• Leftover Dum Aloo can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the dish in a microwave or on the stovetop before serving.
• Serve the Dum Aloo hot with steamed rice or roti for a complete meal.