Dum Aloo

🔥 Prep

• Rinse the 400 g baby potatoes under cold water and pat them dry with a kitchen towel.
• Peel and finely slice the 2 onions.
• Chop the 1 tomato into small pieces.
• Measure 150 g yogurt into a bowl and whisk until smooth.
• Measure out 1 tbsp ginger garlic paste, 1 tsp fennel powder, 1.5 tsp chili powder, and 1.5 tsp salt into a small bowl.
• Measure out 250 ml oil for frying and 200 ml water for the gravy.

🔥 Cook

• 1. Heat 250 ml oil in a deep pan over medium-high heat until it shimmers (about 2 minutes).
• 2. Carefully fry the 400 g baby potatoes for 8-10 minutes until golden brown and crisp.
• 3. Using a slotted spoon, remove the potatoes and drain on paper towels; set aside.
• 4. Reduce heat to medium and retain about 2 tbsp oil in the pan.
• 5. Sauté the sliced onions for 5 minutes until translucent.
• 6. Stir in the 1 tbsp ginger garlic paste and cook for 1 minute until fragrant.
• 7. Add the chopped tomato and cook for 3-4 minutes until it softens and oil starts to separate.
• 8. Sprinkle in the 1 tsp fennel powder, 1.5 tsp chili powder, and 1.5 tsp salt; stir for 30 seconds.
• 9. Lower the heat to low and gradually whisk in the 150 g yogurt, stirring continuously to prevent curdling.
• 10. Pour in the 200 ml water, bring to a gentle simmer, and simmer for 8 minutes until the gravy thickens slightly.
• 11. Add the fried baby potatoes to the gravy, coat them, and simmer on low heat for 10 minutes to allow flavors to meld.
• 12. Turn off the heat and drizzle a little extra oil if desired before serving.

🔥 Serve

• Garnish the Dum Aloo with chopped fresh cilantro and a drizzle of ghee.
• Serve hot with warm naan bread, roti, or steamed basmati rice.
• Accompany with a side of cucumber raita or a simple salad.