Dum Aloo is one of the popular dishes from northern side of India. To prepare this dish we cook baby potatoes in tomato and yogurt based gravy, and with quite a few spices. I have shared another recipe for Dum Aloo and that one has onion, garlic or ginger but this recipe does not have any onion, garlic or ginger. Hope you enjoy it!!!

Course: Main Course

Cuisine: Indian

Time: Preparation – 5 mins, Cooking – 25 mins, Total – 30 mins

Servings: 2-3

Ingredients:

1. Baby Potato – 15 (boiled and prick with a toothpick or a fork)
2. Tomato – 1 medium (finely chopped)
3. Cumin Seeds – 1 tsp
4. Fennel Seed Powder – 3 tsp
5. Cashew Powder – 1 tbsp (optional)
6. Clove – 4 (crushed)
7. Curd – 1/2 cup (whisked)
8. Gram Flour – 1 tbsp
9. Kashmiri Red Chilli Powder – 1 tsp (for color, you can use normal one as well)
10. Kasuri Methi – 1 tsp
11. Coriander Powder – 1 tsp
12. Turmeric Powder – 1/3 tsp
13. Garam Masala Powder – 1/3 tsp
14. Oil – 4 tbsp
15. Water – 1 1/2 cup
16. Salt to taste.

PS: 1 Cup = 250 ML

How to make Shahi Dum Aloo:

1. Heat oil in a pan or a kadai. Add cumin seeds and let it splutter
2. Turn flame to low (as we do not want to burn the masala). Add gram flour, fennel seed powder, cloves, cashew powder, kashmiri red chili powder,  turmeric powder, coriander powder, garam masala powder and kasuri methi. Saute for 3-4 mins
3. Add tomatoes and turn flame to medium. Saute and cook till tomatoes are soft and oil starts to separate
4. Add whisked curd. Mix well and cook for 3-4 mins with continuous stirring. Oil will start separating
5. Add boiled potatoes and salt. Mix and cook for 2-3 mins. Keep sauteing in between
6. Add water and bring it to boil. Cover and cook for around 15 mins on low-medium flame. Gravy will get thick. Keep sauteing in between
7. Turn off the flame and your Shahi Dum Aloo is ready.