Dum Aloo

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Dum Aloo (Indian - Main Course) Recipe

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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