Classic Dum Aloo

Dum Aloo is an easy and tasty recipe hailing from the northern part of India. ‘Dum’ is a Persian word that necessarily means air tight i.e. the dish cooks in its own aroma and juices without escaping moisture. I use my favorite cookware in the kitchen for this dish - my precious pressure cooker !

Baby potatoes work best for this one. Not sure if its just me, but I personally incline towards these small sized potatoes rather than the big ones while at the market, and they tend to taste better to my taste-buds! Feel free to use the big potatoes if you fancy them more!

Grab These (17)

Basic

• Baby potatoes - 1/2 kg
• Ginger garlic paste - 1 tsp
• Coriander paste (Grind coriander leaves in a small mixer with some water)
• Onion - 1
• Tomato - 1
• Spinach leaves (optional)
• Whole garam masala (2 cloves, a small stick of cinnamon/dalchini, one petal of star anise and 1 elaichi)
• Jeera - 1 tsp
• Ghee - 2 tbsp
• Oil - 2 tbsp

Powders

• Salt to taste
• Pepper - 1.5 tsp
• Chilly powder - 1 tbsp
• Dhaniya powder - 1 tbsp

Additional

• Kasuri Methi - 2 tbsp
• Coconut milk - 1/2 cup

Magic Begins Here

1. Clean and chop all the veggies.
2. Now in the pressure cooker , add 2 tbsp of ghee. To this add jeera, whole garam masala, garlic and ginger paste. Saute for a minute.
3. Add onions and a little salt and sauté for 2 minutes. Next goes in our sliced tomatoes. Cook till the oil separates.
4. Throw in all the powders mentioned above along with kasuri methi . Add some more oil and give it a quick toss.
5. Transfer the baby potatoes and cook for 3-4 minutes
6. Add coriander paste and coconut milk. Mix thoroughly and let cook for 5 minutes.
7. Now is a good time to add water and adjust consistency as per preference. This dish tastes better with a thicker consistency.
8. Now place the lid of the cooker with its weight and wait for 1 whistle.
9. Switch off and let the dish rest for about 15 minutes.