Dum Aloo Recipe

How to make Dum Aloo Lakhnawi

1. Preparing the Potatoes:

• Wash and boil the baby potatoes until they are just tender (about 80% cooked)
• Peel the potatoes and prick them all over with a fork to allow the flavors to seep in.
• Heat 2 tablespoons of oil in a pan and fry the potatoes until they are golden brown. Remove and set aside. 

2. Preparing the Gravy:

• In a large pan or kadhai, heat 3 tablespoons of oil or ghee over medium heat.
• Add the finely chopped onions and sauté until they turn golden brown.
• Add the ginger-garlic paste and sauté until the raw smell disappears. 
• Pour in the tomato puree and cook until the oil starts to separate from the masala.

3. Spicing the Gravy:

• Add the turmeric powder, red chilli powder, coriander powder, and cumin powder. Cook for another 2-3 minutes.
• Lower the heat and add the whisked yogurt gradually, stirring continuously to prevent it from curdling. 
• Add salt to taste and cook until the gravy thickens and oil starts to separate.

4. Finishing the Dish:

• Add the fried baby potatoes to the gravy and mix well to coat them with the masala 
• Cover the pan with a tight-fitting lid and let the potatoes cook on low heat (dum) for about 15-20 minutes. Stir occasionally to ensure the potatoes do not stick to the bottom.
• Once the potatoes are fully cooked and the flavors have melded together, add the fresh cream and kasuri methi. Stir well.
• Cook for another 2-3 minutes and then turn off the heat.

5. Serving:

• Garnish with chopped fresh coriander leaves.
• Serve hot with naan, roti, or steamed rice.