Dum Aloo is a rich and aromatic potato curry that originated in the Kashmiri cuisine. It is a delightful blend of tender potatoes cooked in a spiced yogurt-based gravy. This dish is a perfect accompaniment to steamed rice or Indian bread such as naan or roti.
8 small potatoes, boiled and peeled
1 cup plain yogurt
1 onion, finely chopped
2 tomatoes, pureed
2 tablespoons oil
1 teaspoon cumin seeds
1 bay leaf
1 cinnamon stick
2-3 green cardamom pods
1 teaspoon ginger paste
1 teaspoon garlic paste
1 teaspoon turmeric powder
1 teaspoon Kashmiri red chili powder (for color)
1 teaspoon garam masala
Salt to taste
Fresh coriander leaves for garnish
Heat oil in a pan over medium heat. Add cumin seeds, bay leaf, cinnamon stick, and cardamom pods. Sauté for a minute until fragrant.
Add chopped onions and cook until golden brown.
Add ginger paste and garlic paste. Cook for a minute.
Reduce the heat to low and add yogurt, turmeric powder, Kashmiri red chili powder, and salt. Mix well and cook for 2-3 minutes.
Add tomato puree and cook until the oil separates from the masala.
Add the boiled potatoes and coat them evenly with the masala.
Cover the pan and cook on low heat for about 10-15 minutes to allow the flavors to blend.
Sprinkle garam masala over the curry and garnish with fresh coriander leaves.
Serve hot with rice or bread of your choice.