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Ingredients |
50g ghee or 45 ml oil |
1 bayleaf |
1 onion, minced finely |
½ tsp ginger paste |
½ tsp garlic paste |
½ tsp whole mustard seed |
½ tsp cumin seed |
500g small potatoes, with skins, washed and dried or
500g potatoes, peeled and cut into chunks |
¼ tsp turmeric powder |
2 tsp ground coriander |
1 ½ tsp chilli powder |
¼ pint natural yogurt |
¼ tsp salt |
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| Method
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- Heat ghee or oil and add bayleaf and onion.
Fry for 3-4
minutes.
Add ginger and
garlic and fry for 1 minute.
Add mustard and
cumin seed.
Add potatoes, mix
well and cook for 4-5 minutes, stirring constantly to avoid burning.
Sprinkle with
turmeric, coriander and chilli powder.
Add yogurt and salt to taste. Mix gently, cover and cook for 8-10 minutes until
potatoes are tender and most of the liquid has evaporated.
Sprinkle with a
little water if potatoes are not quite tender.
Dum aloo is a dry
dish with potatoes covered with spices. Serve with puri.
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