Dum Aloo

• total time: 7 minutes

Ingredients

Dum alu or alur dum (no onion no garlic)

fried baby potatoes are simmered in a thick curry consisting of tomatoes and aromatic spices. It is spicy, well balanced and delicious. Traditionally, you can enjoy it with luchi but you can have it with any flatbread I even eat with regular white bread 😊

It is interesting to know that dum aloo is prepared slightly differently in different regions of India. The most popular being the Kashmiri and Punjabi dum aloo, both of which I love.

10 small potato peeled and halved

1 tsp cumin seeds

Whole spices (1 Bay leaf, 2 inch cinnamon stick, 3 green cardamom , 6 cloves)

2 dried red chillies, broken in half

1/2 tbsp ginger paste

1/4 tsp turmeric powder

1 tsp red chilli powder

1 tsp coriander powder

1 tsp kashmiri chili (for color)

2-3 green chillies, slit lenghtwise,adjust as per desired heat

2 large tomatoes, finely chopped

1 tbsp yogurt (beaten)

1/2 tsp sugar

Salt, to taste

1 tbsp ghee

Take all the dry spiced ( red chili , coriander, cumin and turmeric) add some water and mix it well

Directions

Heat oil in a pan

Add the potatoes

Add turmeric

Add salt

fry till it’s golden

Take it out and set aside

Same oil add cumin seed , red chili , cinnamon , clove and green cardamom and bay leaf

Sauté a bit

Add chopped tomatoes

Sauté for 2 to 3 min

Add ginger paste

Add the spice mix in water

Sauté till the oil comes out

Add back the potatoes

Mix it well add salt and sugar add water

Cover and cook in low heat till the potatoes are done , uncover

Add the yogurt mix well

Cook for five min more

Add ghee and green chili

Serve