Ingredients
- 250g baby potatoes
- 100ml hung yoghurt
- ½tbsp poppy seeds
- ½tbsp coriander seeds
- ½tbsp cumin seeds
- ½tsp dry ginger powder
- 2-3 cardamoms
- salt to taste
- 1tbsp Kashmiri red chilli powder
- ½ tsp turmeric powder
- 1 small sliced onion
- 1/2 tbsp garlic-ginger paste
- 2tbsp refined oil
- 1 tsp garam masala
- fresh coriander to garnish
How to make Dum Aloo
- Prick the potatoes all over with a fork.
- Mix yoghurt, salt, chili powder, turmeric and garlic-ginger paste and marinate potatoes for about an hour.
- Remove the potatoes from the marinate and arrange them neatly on a baking sheet. Roast at 180˚C/gas mark 4 for about 20 minutes.
- In a non-stick pan, heat the oil. Add sliced onions and sauté till brown.
- Place the onions in a blender. Add 50ml water and blend to a paste.
- Roast coriander seeds, poppy seeds, cumin seeds and cardamoms and grind.
- Combine the onion paste, dry ginger powder and ground spice and blend well.
- Return the paste to the pan and bring to a fast simmer.
- Add roasted potatoes to the mixture and stir well for about 3-4 minutes.
- Add the remaining marinade along with 3-4 tablespoons of water.
- Simmer for about 20-25 minutes.
- Sprinkle the garam masala over the potatoes before serving and garnish with fresh coriander.
