A Kashmiri specialty dish made with small potatoes (aloo) cooked in a thick gravy of yogurt, tomatoes, and a blend of spices. Dum aloo is a flavorful and comforting main course option.
Ingredients:
Small Potatoes - 20-25
Yogurt - 1 cup
Tomatoes - 4 medium
Ginger-Garlic Paste - 2 tbsp
Ghee - 4 tbsp
Cumin Seeds - 1 tsp
Bay Leaf - 2
Green Cardamom - 4
Cinnamon Stick - 1 inch
Cloves - 5-6
Red Chilli Powder - 1 tbsp
Turmeric Powder - 1 tsp
Coriander Powder - 2 tsp
Garam Masala Powder - 1 tsp
Salt - To taste
Coriander Leaves - For garnish
Instructions
Boil the potatoes in salted water until they are cooked but still firm. Peel the skin and prick the potatoes with a fork.
In a bowl, whisk the yogurt, red chilli powder, coriander powder, turmeric powder, and salt until smooth. Keep aside.
Heat ghee in a heavy-bottomed pan. Add cumin seeds, bay leaf, green cardamom, cinnamon stick, and cloves. Saute for a minute.
Add ginger-garlic paste and saute until the raw smell disappears. Add chopped tomatoes and cook until they are soft and mushy.
Add the yogurt mixture and cook until the oil separates from the masala. Add 1 cup of water and bring to a boil.
Add the boiled potatoes and simmer for 10-15 minutes or until the gravy thickens.
Add garam masala powder and mix well.
Garnish with chopped coriander leaves and serve hot with rice or roti.
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