By Suprita Mitter
February 9, 2025
Dum Aloo is a popular Indian dish made with baby potatoes cooked in a rich, spiced gravy. The potatoes are simmered on low heat, allowing them to absorb the flavours of aromatic spices like cumin, garam masala, and coriander. It’s typically served with rice or roti.
15-20 baby potatoes 1 cup yoghurt 1/2 cup mustard oil 1 tsp cumin seeds 2-3 cloves 2-3 green cardamoms 1-2 bay leaves
1/2 tsp asafoetida (hing) 1 tbsp ginger powder 1 tsp fennel powder 1 tbsp Kashmiri red chilli powder 1 tsp garam masala 1/2 tsp turmeric powder Salt Fresh coriander leaves
Wash and peel the baby potatoes. Prick them all over with a fork or toothpick. Boil the potatoes in salted water. Heat mustard oil in a pan and fry the potatoes.
In a bowl, mix whisked yoghurt with ginger powder, fennel powder, Kashmiri red chilli powder, turmeric powder, and salt.
Add cumin seeds, cloves, green cardamoms, and bay leaves. Add asafoetida (hing) and stir briefly.
Lower the heat and add the yoghurt mixture to the pan, stirring constantly to prevent curdling.
Add the fried potatoes and mix well to coat them with the spices. Cover the pan and let it simmer on low heat for 10-15 minutes. Sprinkle garam masala on top and garnish with fresh coriander leaves.