Dum Aloo

• 2 cups baby potatoes, halved
• 1 teaspoon salt
• 2 tablespoons vegetable oil
• 1 teaspoon cumin seeds
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1-inch piece of ginger, minced
• 1 teaspoon turmeric
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon cayenne pepper
• 1/2 cup plain yogurt
• 1/2 cup canned diced tomatoes
• 1/4 cup fresh cilantro, chopped
• Juice of 1 lemon

Steps

1. 1 Place potatoes in a pot, cover with water, add salt, and boil until tender, about 10 minutes. Drain and set aside.
2. 2 Heat oil in a large pan over medium heat. Add cumin seeds and let them sizzle for 10 seconds.
3. 3 Add onion and sauté until golden brown, about 5 minutes.
4. 4 Stir in garlic and ginger, cooking until fragrant, about 1 minute.
5. 5 Add turmeric, cumin, coriander, and cayenne; cook for another minute.
6. 6 Mix in yogurt and tomatoes, stirring well to combine.
7. 7 Gently fold in the potatoes, ensuring they're coated with the sauce.
8. 8 Cover and simmer for 20 minutes on low heat.
9. 9 Stir in lemon juice and cilantro.
10. 10 Serve hot.

Equipment

• Large pot
• Large pan with lid

Variations

• Add peas for extra texture and color.
• Include paneer for a protein boost.

Substitutions

• If baby potatoes are unavailable, use diced regular potatoes.
• Substitute Greek yogurt for a thicker sauce.

Pairings

• Basmati rice
• Naan bread
• Cucumber raita

Nutrition

Tips

• Adjust cayenne pepper for desired spice level.
• For a richer flavor, use full-fat yogurt.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop with a splash of water.

Freezing: Freezes well for up to a month. Thaw overnight in the fridge and reheat gently.

Serving Suggestions

• Serve with steamed basmati rice and naan.
• Pair with a cooling cucumber raita.

FAQ