Aloo Dum

How to Prepare

1. Boil the baby potatoes in a large pot with water and a pinch of salt until they are just tender (about 10-12 minutes). Drain and set aside.
2. Heat 4 tablespoons of oil in a frying pan over medium heat. Add the boiled potatoes and fry until golden brown. Remove and set aside.
3. In the same pan, add 2 tablespoons of oil. Add 2 teaspoons of cumin seeds and let them splutter.
4. Add the ground onion-tomato paste and cook for 8-10 minutes until the raw smell disappears and the oil starts to separate.
5. Add 2 tablespoons of ginger-garlic paste and cook for another 2 minutes.
6. Add 4 teaspoons of coriander powder
7. 2 teaspoons of cumin powder
8. 2 teaspoons of garam masala
9. 1 teaspoon of turmeric powder, and 2 teaspoons of red chili powder. Mix well and cook for 2-3 minutes.
10. Add 2 cups of whisked yogurt gradually, stirring continuously to avoid curdling. Cook for 5 minutes.
11. Add 4 cups of water to adjust the gravy consistency. Bring to a boil and simmer for 10 minutes.
12. Add the fried potatoes and 2 teaspoons of kasuri methi. Simmer for another 5-7 minutes.
13. Garnish with 1/2 cup of chopped coriander leaves and serve hot with naan or rice.