Dum Aloo
This dum aloo is a Punjabi-style version of this versatile and comforting potato dish. Spicy potatoes sit in a thick yogurt-based gravy.
Ingredients
- 4 white potatoes, cut into 1-inch pieces (~ 500g)
- 2 tbsp avocado oil or another neutral oil
- 1 bay leaf
- a pinch of hing (asafetida - optional)
- 2 inches ginger, minced
- 1 onion, grinded into a paste or finely chopped
- 1 cup tomato paste (from 1-2 tomatoes)
- ½ tsp turmeric
- 1 tsp ground coriander
- ½ tsp ground cumin
- ¼ tsp red chili powder
- ¾ cup unsweetened plain plant-based yogurt
- 1 cup water
- ½-1 tsp garam masala (add depending on strength of masala - mine is strong so I add ½)
- 1 tsp kashmiri chili powder (optional for color)
- 1 tbsp kasoori methi (dried fenugreek leaves)
Instructions
- Cut potatoes and boil them in salted water for about 10 minutes. They should be soft but sturdy.
- Heat 1 tbsp oil in a medium pan over medium heat. Fry potatoes for about 10 minutes, allowing them to become crispy and golden-brown on all sides. Set them aside on a paper towel or cooling rack.
- Heat another 1 tbsp oil in the same pan. Add a bay leaf and a pinch of hing. Let the hing bloom for 30 seconds or so.
- Add ginger and stir for 2 minutes. Add onion and cook for 5-7 minutes or until its water evaporates.
- Add tomato and salt. Cook for another 5-7 minutes or until the tomato juices evaporate.
- Add turmeric, coriander, cumin, and red chili powder. Gently combine them with the tomatoes.
- Lower the heat to medium-low and whisk the yogurt in. Let it come together into a thick gravy before adding 1 cup water and letting it simmer until the gravy is at a texture you like.
- Finish with garam masala, kashmiri chili, and crushed kasoori methi. Add the potatoes in. Enjoy with a roti, paratha, naan, or a flatbread of your choice!