Dum Aloo

Golden baby potatoes cooked in a rich tomato-yoghurt gravy with bold spices — a festive favourite, now simplified for one-pot cooking.

Prep Time: 10 mins
Cooking time: 20 mins
Serves: 3–4
MultiCook Function: Sauté

INGREDIENTS

1. 10–12 baby potatoes (boiled and peeled)
2. 2 tbsp oil or ghee
3. ½ tsp cumin seeds
4. 1 small onion (finely chopped)
5. 1 tsp ginger-garlic paste
6. 2 tomatoes (puréed)
7. ¼ cup thick yoghurt (whisked)
8. ½ tsp turmeric powder
9. 1 tsp red chilli powder
10. 1 tsp coriander powder
11. ½ tsp garam masala
12. Salt to taste
13. 2 tbsp chopped coriander
14. 2–3 tbsp water (if needed to loosen gravy)

PROCEDURE

• Switch on Sauté mode in the MultiCook. Heat oil or ghee.
• Add cumin seeds and let them splutter. Add onions and sauté till golden.
• Add ginger-garlic paste and cook for 1 minute.
• Add tomato purée and cook till oil starts to separate.
• Add turmeric, chilli powder, coriander powder, and salt. Mix well.
• Lower the heat (cancel and restart Sauté if needed), then add yoghurt slowly, stirring continuously.
• Add boiled baby potatoes and toss well in the gravy.
• Cover with glass lid and cook for 6–8 minutes, stirring occasionally.
• Add garam masala and a splash of water if needed. Simmer for 1–2 minutes.
• Garnish with chopped coriander and serve hot with puri or paratha.