Dum Aloo Jaipuri Recipe

Description:

Dum Aloo Jaipuri is a vibrant dish with tender, flavorful potatoes in a rich, slightly spicy gravy. The potatoes are a beautiful golden-yellow color, speckled with the deep orange hues of turmeric and the green flecks of cilantro. The gravy is a thick, luscious consistency, clinging beautifully to each potato cube. The aroma is warm and inviting, a fragrant blend of spices with a hint of the earthy ginger and garlic. The yogurt adds a subtle tanginess that perfectly balances the spices, while the kasuri methi lends a unique, slightly bitter aroma. The dish is visually appealing with the contrasting colors and textures, and the overall effect is one of comforting warmth and delicious flavor.

Ingredients:

• - 1 lb Yukon Gold potatoes, peeled and cut into 1-inch cubes
• - 1 large onion, finely chopped
• - 2 cloves garlic, minced
• - 1 inch ginger, grated
• - 1 tsp ground cumin
• - 1 tsp ground coriander
• - 1/2 tsp turmeric powder
• - 1/4 tsp cayenne pepper (or more, to taste)
• - 1/2 cup chopped cilantro
• - 1/4 cup plain yogurt
• - 2 tbsp vegetable oil
• - 1/2 cup water
• - Salt to taste
• - 1 tsp garam masala
• - 1/2 tsp kasuri methi (dried fenugreek leaves)

Instructions:

1. 1. Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the chopped onions and sauté for 5-7 minutes, until softened and lightly golden.
2. 2. Add the minced garlic and grated ginger to the pot and sauté for another minute until fragrant.
3. 3. Stir in the ground cumin, ground coriander, turmeric powder, and cayenne pepper. Cook for 30 seconds, stirring constantly, until fragrant spices are released.
4. 4. Add the cubed potatoes to the pot and stir to coat them evenly with the spice mixture. Sauté for 2-3 minutes.
5. 5. Pour in 1/2 cup of water, season with salt, stir well and bring to a simmer. Reduce heat to low, cover the pot, and let the potatoes simmer gently for 15-20 minutes, or until they are tender but not falling apart.
6. 6. Stir in the plain yogurt and chopped cilantro. Simmer for another 2-3 minutes to allow flavors to meld and the yogurt to thicken slightly. Don't let it boil.
7. 7. Sprinkle the garam masala and kasuri methi over the potatoes. Stir gently to combine. Cover and let it rest for 5 minutes to absorb the flavors.
8. 8. Remove from heat and serve hot. Garnish with extra cilantro if desired.