Dum Aloo

Ingredients

• •Baby potatoes
• •Yogurt/tomato gravy
• •Spices

Steps

1. 1Wash the baby potatoes and prick each one a few times with a fork so the flavors can penetrate during frying.
2. 2Deep-fry or shallow-fry the potatoes in hot oil for six to eight minutes, turning occasionally, until the skins turn golden-brown and slightly wrinkled, then drain and set aside.
3. 3In a pan, heat oil and sauté chopped onions until golden, then add ginger-garlic paste and cook for another minute.
4. 4Stir in tomato puree or whisked yogurt along with turmeric, chili powder, and coriander powder, and cook over medium heat for 8 to 10 minutes until the mixture thickens and the oil begins to separate at the edges.
5. 5Add the fried potatoes to the gravy along with a splash of water, stirring gently to coat each piece.
6. 6Cover the pan tightly and let the potatoes cook on low heat, or dum, for 12 to 15 minutes, shaking the pan occasionally instead of stirring, until the potatoes are infused with the spices and the gravy clings thickly to them.
7. 7Finish with a sprinkle of garam masala and fresh coriander before serving hot with rice or flatbread.