Aloo Dum

Ingredients

• Water (1 cup)
• Vegetable oil (2 tablespoons)
• Fresh coriander leaves (1/4 cup, chopped)
• Salt (to taste)
• Garam masala (1 teaspoon)
• Coriander powder (1 teaspoon)
• Red chili powder (1 teaspoon)
• Turmeric powder (1/2 teaspoon)
• Cumin seeds (1 teaspoon)
• Green chilies (2, slit)
• Garlic (4 cloves, minced)
• Ginger (1 inch, grated)
• Tomatoes (3 medium, pureed)
• Onion (1 large, chopped)
• Potatoes (4 medium, boiled and peeled)

Instructions

1. In a large pan, heat the vegetable oil over medium heat.
2. Add the cumin seeds and allow them to splutter, releasing their fragrant aroma.
3. Introduce the chopped onions and sauté until they turn golden brown, stirring occasionally to avoid burning.
4. Add the grated ginger, minced garlic, and slit green chilies. Sauté for an additional minute to blend the flavors.
5. Sprinkle in the turmeric powder, red chili powder, coriander powder, and salt. Mix well to incorporate the spices thoroughly.
6. Add the tomato puree to the pan and cook, stirring regularly, until the oil separates from the masala, indicating it's well-cooked.
7. Gently add the boiled and peeled potatoes, stirring carefully to coat them evenly with the flavorful masala.
8. Pour in the water, cover the pan, and allow the mixture to simmer for 10-15 minutes until the potatoes are tender and the gravy thickens to your desired consistency.
9. Sprinkle garam masala and chopped coriander leaves over the dish. Stir gently to combine.
10. Serve hot with steamed rice or soft roti, garnished with additional coriander if desired.