In this recipe potatoes are boiled and gravy is cooked with thick yogurt and Indian spices which give a unique flavour to it. Dum aloo is yummy, delicious and goes well with rice or chapatti. It can be prepared just in 20 minutes without any effort. My family loves it and always wants it once in a week. You can make this dum aloo for your loved ones and can enjoy this awesome dish just in 20 minutes. Today, we will learn how to make Dum aloo ( Thick yogurt base gravy).
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I shared dum aloo earlier but this one is little change and gives different flavours to it. My hubby loves this dish because it is prepared with yogurt that gives tangy flavours to this dish.
Preparation Time: 5 Minutes
Cooking Time: 15 Minutes
| Ingredients | Quantity |
| Baby Potato | 10-12 no’s |
| Yogurt | 2 Cup |
| Red chilli powder | 1 teaspoon |
| Turmeric Powder | 1/4 teaspoon |
| Salt | to taste |
| Garam masala Powder | 1/2 teaspoon |
| Ginger-garlic paste | 1 teaspoon |
| Coriander leaves | 1/4 cup |
| Oil | 3 teaspoon |
| Onion | 2 |
| Coriander powder | 1 teaspoon |
Method:
1. Wash the baby potatoes carefully and pressure cook it for about 2 –3 whistle or until 3/4 is cooked. Take beaten yogurt in a bowl and add red chilli powder, coriander powder, garam masala powder, turmeric powder, ginger-garlic paste and salt. Mix it well.
2. Prick the potatoes with a fork and add boiled potatoes in a yogurt bowl and keep it for marinating for about 1 hours. Heat the pan with oil and fry onion until light golden brown in color.
3. Add the potatoes along with yogurt in a pan and cook covered on medium heat till the oil shows separately and the potatoes are completely cooked. Add chopped coriander leaves and mix it well.
4. Dum aloo is ready, serve hot with chapatti or rice.
5. Enjoy!
