Punjabi Dum Aloo

Ingredients:

• 1 pound baby potatoes, boiled and peeled
• 2 tablespoons oil or ghee
• 1 teaspoon cumin seeds
• 1 large onion, finely chopped
• 2 tomatoes, pureed
• 1 tablespoon ginger-garlic paste
• 1/2 cup yogurt, whisked
• 1 teaspoon turmeric powder
• 1 teaspoon Kashmiri red chili powder (for color)
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon garam masala
• Salt to taste
• 1 cup water
• Fresh coriander leaves for garnish

Cooking Steps:

Step 1: Heat oil or ghee in a deep pan or a Dutch oven over medium heat. Add cumin seeds and let them splutter.

Step 2: Add finely chopped onions and sauté until they turn golden brown.

Step 3: Stir in ginger-garlic paste and sauté for a minute until the raw aroma disappears.

Step 4: Add tomato puree and cook until the oil separates from the masala.

Step 5: Lower the heat and add turmeric powder, Kashmiri red chili powder, ground coriander, ground cumin, and garam masala. Mix well to combine.

Step 6: Whisked yogurt goes in next. Stir continuously to avoid curdling.

Step 7: Once the masala is well-cooked, add the boiled and peeled baby potatoes. Coat them evenly with the masala.

Step 8: Pour in water and add salt to taste. Mix well, cover the pan, and let it simmer on low heat for 15-20 minutes, allowing the flavors to meld and the potatoes to absorb the spices.

Step 9: Check the consistency of the gravy. Adjust water if needed.

Step 10: Garnish with fresh coriander leaves.

Step 11: Serve the Punjabi Dum Aloo hot with naan, roti, or steamed rice.

Indulge in the authentic taste of Punjabi Dum Aloo, where the tender baby potatoes are infused with a medley of spices, creating a delightful dish that's sure to be a hit at your table.