Aloo Dum

Aloo Dum, also known as Dum Aloo, is a popular North Indian dish made with baby potatoes simmered in a flavorful, aromatic gravy. This dish is a favorite at parties and special occasions, and its rich, creamy sauce pairs beautifully with roti, naan, or rice. The slow-cooking technique, known as "dum," helps infuse the spices deeply into the potatoes, making it a delectable dish full of bold flavors.

Aloo Dum is a crowd-pleaser with its creamy, spicy, and slightly tangy taste, making it a must-try dish for any Indian food lover. Whether served with breads or rice, this dish is sure to leave a lasting impression!

Ingredients:

• Baby potatoes - 14 or 15
• Cumin seeds - 1 tsp.
• Onion - 1
• Yogurt - 1 cup
• Turmeric powder - ¼ tsp.
• Red chilli powder - ½ tsp.
• Dhania powder - 1 tsp.
• Garam masala - ½ tsp.
• Fresh cream - ¼ cup
• Salt - as needed or 1 tsp.
• Oil - 2 tbsps.
• Coriander leaves - a handful

For Grinding:

• Green chillies - 4
• Ginger - 1 inch piece
• Tomato - 1 small (optional)
• For Making Paste:
• Cashew nuts - 5 to 6 soaked in 3 tbsp. of milk

Method:

• Pressure cook baby potatoes and remove the skin and prick with fork all over.
• In a pan, heat half a tablespoon of oil and add the boiled baby potatoes and sauté for 3 to 4 minutes till it becomes slightly browned.
• Remove from the pan and keep aside.
• In the same pan, add the remaining oil and when it heats, add the chopped onions and sauté for till the onions turn transparent.
• Add the ground ginger-green chilli paste and fry further for another 4 to 5 minutes.
• Now add the chili powder, turmeric powder and coriander powder and mix well.
• Slowly add the beaten thick yogurt and keep stirring for at least 5 minutes.
• Add the sautéed baby potatoes and cook on low to medium heat for 5 minutes.
• Keep in low flame and add the ground cashew nut paste and malai and mix well and cook for a minute.
• Add a cup of water, garam masala powder, salt and cook covered on low flame till it thickens to a gravy.
• Garnish with fresh coriander leaves.
• Serve hot with rotis or ghee rice.