Dum Aloo (Baby Potatoes in Gravy)

Name: Dum Aloo (Baby Potatoes in Gravy)
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings
Cuisine: Pakistani Punjabi, Sindhi & Pashtun
Ingredients: 0.75 kg small sized potato; 1 cup oil; 1 tsp cumin seed; 1 tsp turmeric powder; 1.5 tsp red chili powder; 0.5 tsp asafetida powder; 0.75 tsp cardamom powder; 0.75 cup yoghurt; 1.5 tsp fennel powder; 1 tsp dry ginger powder; salt; 1 tbsp butter; 0.25 cup water; 1 tbsp flat leaf parsley

Gently simmered sized potato, yoghurt and parsley, warmed with cumin and turmeric, a Pakistani dish. Finish with finely chopped parsley.

30 min · Serves 4 · Medium

Method

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Time: Prep 20 min · Cook 10 min · 30 min total
Difficulty: medium

1
Boil the potatoes and pierce them with a toothpick or a fork. Whip the yoghurt. Heat oil and fry the potatoes on a medium flame until they are slightly brown, drain and keep aside.
2
Heat butter, add asafoetida, mix in the yoghurt and stir thoroughly. Add rest of the ingredients, except the parsley and sauté for 2 minutes. Sprinkle a little water while sautéing the ingredients.
2 min
3
Cook for 5 minutes and add more water if gravy is too thick. Sprinkle with finely chopped parsley and serve hot.
5 min