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Dum Aloo: Slow-Cooked Potato Curry in Spiced Gravy

Slow-cooked baby potatoes in rich, spiced gravy—Dum Aloo is a classic Indian curry perfect for festive meals. Easy vegetarian recipe for next dinner
Pratima Singh
Dum Aloo

Introduction:

 Dum aloo -a classic North Indian potatoes curry made where potato is cooked in a vibrant spice, tangy and aromatic gravy. The traditional "dum" cooking and promises to enhance your culinary reserves. Dum aloo is a sign of north India's signature that transforms potatoes into a beautiful treatment. The word "dum" refers to a slow-cook technique where the flavors are sealed, mixed in low heat, making each bite an explosion of tangy, spicy and aromatic pleasures.

Ingredients:

For Potatoes:

  • Baby or small Potato: 500g 
  • Salt: 1 teaspoon 
  • Oil: 2–3 tablespoons 

For Gravy:

  • Oil or ghee: 2-3 tablespoons
  • Cinnamon Stick: 1 inch 
  • Clove: 3–4
  • Cardamom pods: 2 
  • Bay leaf: 1
  • Onion: 2 medium, finely chopped
  • Ginger garlic Paste: 1 tablespoon
  • Tomato puree: 1 cup 
  • Cashew Paste: 10-12 
  • Powder spices:
    • Turmeric 1 teaspoon 
    • Red chili : 1 tablespoon  
    • Coriander : 1 tablespoon
  • Cumin : 1 teaspoon 
  • Yogurt : 1 cup
  • Kasuri Methi (dried fenugreek leaves)
  • Garam Masala: 1 teaspoon 
  • Salt: to taste
  • Fresh coriander: a handful 

Instructions:

  1. Prepare potatoes:  
    1. Wash the  potatoes well. in  salted water , boil the potatoes until partially cooked but still firm (about 8-10 minutes). Drain and dry them. 
    2.   Fry the boiled potatoes in 2-3 tablespoons oil until there is a light golden crust. Gently help to help absorb each potato with a fork with a fork.
  2. Gravy base:  
    1. Now, take a Kadai, heat 2-3 tablespoons oil or ghee on medium heat. 
    2. Add  whole spices like bay leaf, cinnamon sticks, cloves and cardamom pods. Fry for about 1 minute until the spices releases aroma.
  3. Onion and Ginger:  
    1. Add finely chopped onions and stirring until they are soft and golden brown.
    2. Stir in ginger garlic paste and cook for extra minutes until the raw aroma fades.
  4. Create base:  
    1. Pour in tomato puree and add cashew paste . 
    2. Let the mixture cook for  a few minutes, sometimes stirring, until it thickens and the oil starts to separate with the spices.
  5. Make it spicy:  
    1. Now add powder spices like turmeric, red chilli, coriander and cumin powder. Arrange salt and add sugar if desired. 
    2. Cook for another 1-2 minutes until the spices are well incorporated.
  6. Include yogurt:  
    1. Reduce the heat and slowly add whisked yogurt to the pan, stir constantly, so as to ensure a smooth mixture ..
    2. Allow the gravy to gently simmer for a few minutes.
  7. Dum Cooking:  
    1. After this, Add the fried potatoes to the gravy. Mix well to coat  all potatoes . 
    2. Adjust the consistency of the sauce by adding a cup of water as needed. Cover with lid and allow the dish to be cooked for extra 8-10 minutes on low heat (dum).
  8. Finish and Decoration:  
    1. Add a pinch of  kasuri methi and garam masala to finish the dish. 
    2. Before serving Garnish with fresh chopped coriander leaves . serve with naan, roti or kashmiri pulao.

Tips and Variations :

  • Healthy Option: Shallow fry the potatoes step for a lighter version - just add the boiled potatoes directly to the gravy.
  • Creaminess Boost: If you prefer a more rich gravy, raise cashew paste or finally add a splash of cream.
  • Spice Level: Adjust the cayenne powder corresponding to your taste. For a lighter version, reduce the amount or use a Paprika for color without heat.
  • Presentation: A few drops of lime juice before serving to increase the tinge, and the fresh cucumber serves with the side of the cucumber.

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