Dum Aloo

Estimated — 8 ingredients not in food database (100% mass accounted for)

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Contains: dairy

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Method

1. 1Peel and cut 4 medium potatoes into 2 cm cubes. Rinse under cold water to remove excess starch, then drain.
2. 2In a heavy-bottomed pan, heat 2 tbsp ghee over medium heat. Add 1 tsp cumin seeds and let them sizzle for 10 seconds.
3. 3Add 1 finely chopped onion and sauté until golden brown, about 6 minutes. Stir occasionally to prevent burning.
4. 4Add 1 tsp ginger-garlic paste and fry for 1 minute until the raw smell disappears.
5. 5Stir in 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp turmeric, 1 tsp red chili powder, and 1/2 tsp garam masala. Cook for 30 seconds to release the aromas.
6. 6Add the potato cubes and toss well to coat them in the spice mix. Cook for 2 minutes, stirring gently.
7. 7Pour in 200 ml hot water and bring to a gentle simmer. Cover the pan with a tight-fitting lid.
8. 8Reduce heat to low and cook for 12–15 minutes, allowing the potatoes to absorb the flavors and become tender. Do not stir too much to avoid breaking the potatoes.
9. 9Once the potatoes are soft, remove from heat. Stir in 1 tbsp fresh coriander leaves and 1 tbsp ghee for richness.
10. 10Serve hot with naan or steamed basmati rice.