Dum Aloo - Potato Curry

Step 1: Boil the Potatoes

Begin by placing the baby potatoes in a pot of salted water. Bring it to a boil and cook for about 10 minutes until they’re tender but still firm. Drain the potatoes and set them aside.

Step 2: Crisp the Potatoes

In the same pot, add the vegetable oil and heat over medium-high. Toss in the drained potatoes and fry for 3-4 minutes until they’re golden and crisp. Remove and set aside.

Step 3: Aromatics and Spices

Return the pot to the heat and add the chopped onion, cardamom pods, bay leaves, cinnamon sticks, cumin seeds, and kalonji (nigella) seeds. Cook for 6-8 minutes until the onions are golden and fragrant.

Step 4: Incorporate Tomato and Spices

Add the chopped tomato, ginger-garlic paste, fenugreek, chili powder, turmeric, ground coriander, and ground cumin to the pan. Cook for 1-2 minutes, allowing the tomato to break down and mingle with the spices.

Step 5: Mix in Yogurt and Potatoes

In a separate bowl, whisk the gram flour and Greek yogurt until smooth. Stir this mixture into the spiced tomato blend, then pour in 100ml of water. Let it simmer for about a minute before gently folding in the crispy potatoes, ensuring they are thoroughly coated. Cover the pot and steam on low heat for 8-10 minutes.

To Serve:

Top the dish with additional kalonji seeds, fresh coriander, garam masala, and cashews for added flavor and crunch.

Recipe Tip:

For an extra layer of texture, sprinkle crispy fried onions over the top just before serving!

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