This is a popular North Indian dish made with baby potatoes in a rich and spicy tomato-based gravy. To make the gravy, sauté onions, ginger, and garlic in ghee until they are soft. Add diced tomatoes, red chili powder, turmeric powder, coriander powder, and cumin powder. Cook until the tomatoes are soft and mushy. Add the baby potatoes and simmer for a few minutes. Garnish with fresh coriander leaves.
Ingredients:
- 12-15 baby potatoes, boiled and peeled
- 1 medium onion, chopped
- 1 inch ginger, chopped
- 3-4 garlic cloves, chopped
- 2 medium tomatoes, chopped
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- 1 teaspoon garam masala powder
- Salt to taste
- 2 tablespoons oil
- Water as required
Instructions:
Step 1: Boil the baby potatoes until they are cooked and peel the skin. Prick the potatoes with a fork and keep it aside.
Step 2: In a pan, heat oil and add cumin seeds. Once the cumin seeds start spluttering, add chopped onions, ginger and garlic. Saute until the onions turn translucent.
Step 3: Add chopped tomatoes and cook until they turn soft and mushy.
Step 4: Add coriander powder, turmeric powder, red chili powder, garam masala powder, and salt. Mix well and cook for 2-3 minutes.
Step 5: Add boiled potatoes to the gravy and mix well. Add water if required and let it simmer for 5-6 minutes.
Step 6: Dum Aloo is ready. Serve hot with roti, naan or rice.
