Photo: Billjones94 · CC BY-SA 4.0 · Wikimedia Commons

Gujarat · Dinner

Dum Aloo

Traditional 7. Dum Aloo recipe

🧺 Ingredients

• Baby potatoes: 500g, peeled, pricked with fork
• Oil: 45ml (3 tbsp)
• Onion: 150g (1 medium), sliced thin
• Ginger: 15g, thinly sliced
• Green chili: 2-3, slit
• Cumin seeds: 3g (½ tsp)
• Coriander seeds: 5g (1 tsp), crushed coarsely
• Cumin powder: 3g (½ tsp)
• Coriander powder: 5g (1 tsp)
• Turmeric powder: 2g (¼ tsp)
• Red chili powder: 2-3g (½-¾ tsp)
• Garam masala: 2g (⅜ tsp)
• Tomato: 200g (1 large), chopped
• Yogurt: 60ml (¼ cup)
• Jaggery: 10g (½ tbsp)
• Water: 150ml (⅔ cup)
• Lemon juice: 15ml (1 tbsp)
• Salt: 6g (1.25 tsp)
• Fresh coriander: 20g, chopped
• Asafoetida (hing): pinch

👩‍🍳 How to make Dum Aloo

1. In a heavy-bottomed pan, heat 45ml oil on high heat (45 seconds) until shimmering.
2. Add cumin seeds. Fry 10 seconds until fragrant.
3. Add crushed coriander seeds. Fry 5 seconds.
4. Add sliced onion. Fry 8-10 minutes on high heat until onion turns golden-brown with crispy edges (visual cue: some pieces should be darker brown).
5. Add ginger slices. Fry 3 minutes until soft and light brown.
6. Add green chili. Fry 2 minutes.
7. Add turmeric, coriander, cumin powder, red chili, and garam masala. Fry 30 seconds, stirring constantly (dry roasting).
8. Add chopped tomato. Stir well and cook 4-5 minutes on high heat until tomato softens and releases juice. Mixture should look thick and saucy.
9. Add asafoetida. Stir.
10. Add yogurt in 2 batches, stirring after each addition. Cook 2 minutes so yogurt doesn't curdle. No raw yogurt smell should remain.
11. Add baby potatoes. Stir gently to coat with spices.
12. Add water and salt. Bring to boil (2 minutes).
13. Reduce heat to low. Cover with lid. Cook 12-15 minutes until potatoes are fork-tender.
14. Potatoes should not break (they will have soft exterior but maintain shape).
15. Uncover. If excess liquid remains, cook uncovered on high heat 2 minutes to reduce.
16. Add jaggery, lemon juice, and fresh coriander. Stir gently. Taste and adjust salt/lemon.
17. Visual cue: Sauce should coat potatoes; oil should float on surface.
18. Potatoes: Soft inside, skin intact
19. Sauce: Thick, coating spoon
20. Color: Rich brown

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