Prep time
10 minutes
Cook time
20 minutes
Servings
3 - 4
Function
Saute
What You'll Need
Dum Aloo
Golden baby potatoes cooked in a rich tomato-yoghurt gravy with bold spices — a festive favourite, now simplified for one-pot cooking.
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 :
1. Switch on Sauté mode in the MultiCook. Heat oil or ghee.
2. Add cumin seeds and let them splutter. Add onions and sauté till golden.
3. Add ginger-garlic paste and cook for 1 minute.
4. Add tomato purée and cook till oil starts to separate.
5. Add turmeric, chilli powder, coriander powder, and salt. Mix well.
6. Lower the heat (cancel and restart Sauté if needed), then add yoghurt slowly, stirring continuously.
7. Add boiled baby potatoes and toss well in the gravy.
8. Cover with glass lid and cook for 6–8 minutes, stirring occasionally.
9. Add garam masala and a splash of water if needed. Simmer for 1–2 minutes.
10. Garnish with chopped coriander and serve hot with puri or paratha.
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