Dum aloo is one of the popular North Indian recipes. I made this recipe very first time and it came out very good. I have referred several recipes for this dish and finally decided to adjust to it our taste. Here is the recipe for it.

Ingredients:

• 20 nos – Baby potato
• 1 no – Onion (chopped finely)
• 1 no – Tomato (chopped finely)
• 1 tsp – Ginger garlic paste
• 1/4 tsp – Turmeric powder
• 2 tsp – Kashmiri red chilli powder
• 1 tbsp – Coriander powder
• 1/2 tsp – Garam masala powder
• Salt as needed
• Coriander leaves for garnishing
• Ginger strips for garnishing
• Oil for shallow fry

For grinding:

• 2 tbsp – Yogurt / curd
• 6 to 7 nos – Cashew nuts

Seasonings:

• 1 tbsp – Oil
• 1 small – Cinnamon stick
• 1 no – Bay leaf
• 1 no – Clove
• 1/2 tsp – Cumin seeds
• 1 pinch – Asafoetida
• Few curry leaves

Preparation method:

1. Peel, wash and prick potatoes all over with the help of a fork. Cook in salted water for 7 to10 minutes, let it cool. Do not over cook it.
2. Heat oil in a pan, shallow fry cooked baby potatoes until the color changes to golden brown. Set aside.
3. Grind yogurt and cashew nuts in a mixer grinder until smooth paste. Set aside.
4. Heat oil in a pan, season with items given in the list for seasoning. Add onion, ginger garlic paste along with required salt, saute until translucent.
5. Then add tomatoes and saute until mushy. Now add all the masala powders given in the ingredient list and saute until raw smell goes.
6. Add fried potatoes and stir to mix well and cook for two minutes. Add a cup of water and salt. Mix well and simmer for five minutes or till the potatoes absorb the gravy.
7. Finally add ground yogurt paste and cook until everything is well cooked. Garnish with chopped coriander leaves and ginger strips. Serve hot with any type of roti.

Notes:

• You can deep fry baby potatoes instead of shallow frying.
• Do not forget to prick the baby potatoes otherwise potatoes will not absorb the gravy.