Authentic Dum Aloo

Ingredients

Baby potatoes

500 grams

Water

as required

Salt

to taste

Oil

3 tablespoons

Cumin seeds

1 teaspoon

Onion

2, finely chopped

Ginger

1 inch piece, grated

Tomatoes

3, pureed

Cashew nuts

1/4 cup, soaked

Yogurt

1/2 cup

Turmeric powder

1/2 teaspoon

Red chili powder

1 teaspoon

Coriander powder

2 teaspoons

Garam masala

1 teaspoon

Kasuri methi (dried fenugreek leaves)

1 tablespoon, crushed

Fresh coriander leaves

for garnish

Instructions

1. Bring water to a boil in a large pot. Add a pinch of salt and the baby potatoes. Boil until they are tender and can be easily pierced with a fork. Drain, peel and prick the potatoes all over with a fork.
2. Heat the oil in a pan over medium heat. Add the potatoes and fry until golden brown. Remove from pan and set aside.
3. In the same pan, add the cumin seeds. Once they start to splutter, add the finely chopped onions. Sauté until they turn golden brown.
4. Stir in the grated ginger and sauté for another minute.
5. Add the pureed tomatoes to the pan. Cook on medium heat until the oil begins to separate from the masala.
6. In a blender, combine the soaked cashew nuts and yogurt. Blend until smooth to create a paste. Add this paste to the pan and stir well to combine.
7. Add the turmeric powder, red chili powder, coriander powder, and salt to the pan. Cook for 2-3 minutes, stirring occasionally.
8. Pour in enough water to achieve your desired gravy consistency. Bring the gravy to a boil, then reduce to low heat.
9. Add the fried baby potatoes to the gravy. Stir gently to coat the potatoes. Cover the pan and simmer on low heat for 15-20 minutes, allowing the potatoes to absorb the flavors of the gravy.
10. Sprinkle the crushed kasuri methi and the garam masala over the potatoes. Stir gently to combine.
11. Garnish the Dum Aloo with freshly chopped coriander leaves before serving. This dish pairs wonderfully with naan, roti, or rice.