Punjabi Dum Aloo Potato Curry

Method

1. 1

   Prepare the boiled potatoes: Wash small potatoes and boil with skin until just tender (about 12 minutes). Peel them while still warm. Using a fork, prick each potato all over — about 12 to 15 pricks per potato. The pricking allows the oil to penetrate during frying and the gravy to absorb during dum cooking.

2. 2

   Fry the potatoes: Heat 3 tbsp oil in a wide pan on medium-high. Add the pricked potatoes. Fry stirring occasionally for 6 to 8 minutes until the outside is golden and slightly blistered. Remove and keep aside.

3. 3

   Build the gravy base: In the same pan with the remaining oil, add finely chopped onions. Cook on medium heat for 12 minutes until deep golden-brown — darker than for most curries.

4. 4

   Add ginger and garlic: Add ginger paste and garlic paste. Stir continuously for 2 minutes until the raw smell cooks out.

5. 5

   Add tomatoes: Add chopped tomatoes or blended tomato. Cook on medium heat for 8 minutes stirring occasionally until completely broken down and oil separates at the sides.

6. 6

   Add spice powders on low heat: Turn to low heat. Add red chilli powder, coriander powder, cumin powder and turmeric. Stir 3 minutes on low heat.

7. 7

   Add yogurt carefully: Reduce to the lowest setting. Add the beaten yogurt slowly while stirring. Stir on low heat for 3 minutes until the yogurt is fully incorporated and the gravy is smooth. Add 1/2 cup water and salt. Bring to a gentle simmer.

8. 8

   Add the fried potatoes: Add the fried potatoes to the gravy. Stir gently to coat every potato.

9. 9

   Slow cook covered (dum): Cover the pot tightly. Cook on the lowest possible heat for 15 minutes. The potatoes will absorb the spiced gravy. Open the lid once halfway through and gently spoon gravy over the potatoes.

10. 10

    Finish and serve: Add garam masala. Stir gently. Taste and adjust salt. Scatter coriander leaves on top. Serve with puris or naan.

11. 11

    Note: Dum Aloo is made differently in different regions of India — the Kashmiri version uses fennel, dry ginger and no onion-garlic; the Punjabi version uses a heavier onion-tomato-yogurt base. Dum cooking (sealing and slow cooking in steam) allows the potatoes to absorb all the flavours from the gravy. It is served at Punjabi weddings and is a standard restaurant dish across North India.