Dum Aloo Recipe

Description:

Dum Aloo is a visually appealing dish. The potatoes are a vibrant light brown, glistening with the oil and spices. The sauce is a rich, reddish-orange hue, coating the potatoes evenly. The contrasting green of the fresh cilantro garnish adds a pop of color and freshness. The potatoes are plump and tender, suggesting a slow cooking process that has allowed the flavors to penetrate deeply. The overall appearance suggests a warm, comforting, and flavorful dish, perfect for a hearty meal.

Ingredients:

• - 1 kg potatoes, peeled and cubed
• - 1 large onion, finely chopped
• - 2 tomatoes, finely chopped
• - 1 inch ginger, grated
• - 4 cloves garlic, minced
• - 1 teaspoon turmeric powder
• - 1 teaspoon red chili powder (adjust to taste)
• - 1 teaspoon coriander powder
• - 1/2 teaspoon cumin powder
• - 1/4 teaspoon garam masala
• - 1/4 teaspoon asafoetida (hing)
• - 2 tablespoons oil or ghee
• - 1/2 cup water
• - Salt to taste
• - Fresh cilantro, chopped (for garnish)

Instructions:

1. 1. Heat the oil or ghee in a heavy-bottomed pot or a Dutch oven over medium heat. Add the asafoetida and let it sizzle for a few seconds. This enhances the flavor.
2. 2. Add the chopped onions and sauté until golden brown, about 5-7 minutes. Stir frequently to prevent burning.
3. 3. Add the grated ginger and minced garlic and sauté for another minute until fragrant.
4. 4. Add the chopped tomatoes and cook until they soften and release their juices, about 5-7 minutes. Stir occasionally.
5. 5. Add the turmeric powder, red chili powder, coriander powder, cumin powder, and garam masala. Sauté for 30 seconds, stirring constantly, to prevent burning the spices. This step blooms the spices, releasing their aromas.
6. 6. Add the cubed potatoes, salt, and 1/2 cup of water. Bring the mixture to a simmer, then reduce heat to low, cover the pot tightly, and let it simmer for 15-20 minutes, or until the potatoes are tender and cooked through. Stir gently halfway through cooking to ensure even cooking. The potatoes should be soft but not mushy.
7. 7. Once the potatoes are cooked, increase the heat slightly to reduce the sauce and allow the flavors to meld. This should take about 5-7 minutes. Stir occasionally to prevent sticking.
8. 8. Garnish with fresh cilantro and serve hot with roti, naan, or rice.