Dum Aloo / Potatoes in Yogurt-Tomato-Onion Gravy

'Dum' cooking is a traditional method of slow-cooking, normally on a bed of coal with pots over them, sealed with flour and water so that no heat escapes it. Sometimes coal is spread out on the pot lid to distribute heat evenly. Thanks to our modern-day cooking accessories, nothing takes that much effort, though the difference in change is definitely debatable. Dum aloo is not something I make often because I try to avoid using the mixer on weeknights and normally don't buy pureed stuff in cans (or anything in cans for that matter, except milkmaid!).


This was made on a weekend a few weeks back when I was in a lovely mood to cook and I followed the recipe I had scribbled down from mom-in-law, to the last letter.

What I Used:

Baby Potatoes / New potatoes - 15 nos
Tomato - 1 large, chopped
Onion - 1, chopped
Green chilly - 2
Ginger - a 1" piece
Garlic - 3 cloves (or 1 tbsp ginger garlic paste)
Yogurt / curd - 2 Tbsp

Oil - 1 tbsp
Salt to taste
Coriander (cilantro) leaves - for garnishing

Spices:
Coriander / malli powder - 2 tsp
Red chili powder - 1 tsp
Turmeric powder - a pinch
All purpose curry masala - 1 tsp
Cumin seeds / jeera / jeerakam - 1/2 tsp

How I Made It:

1. Wash the potatoes and boil in water till cooked. Cool, peel and keep aside. (I cooked them in the pressure cooker for 1 whistle)

2. Puree the tomato and keep aside.

3. Grind the onion, garlic, ginger and green chilly to a paste.

4. Beat curd to remove any lumps and mix all the spices in it. Stir well to make a paste. Add a little water if too thick.

5. Heat oil in a pan and when hot, add the cumin seeds. When it starts spluttering and turns brown, add the onion-chilly-ginger-garlic paste and fry for about 3 mins.

6. Now add the yogurt mix and stir continuously for 4 mins.

7. Mix in the tomato puree and the add the potatoes. Cook covered for 2 mins and then leave pan open on a medium flame and cook till the oil separates from the gravy. Add salt.

8. Garnish with chopped coriander and serve with rotis/chapatis.