Ingredients
50g (2 oz) ghee or 45ml (3 tblsp) oil
1
bayleaf
1 onion, minced finely
2.5ml ( ½ tsp) ginger
paste
2.5ml ( ½ tsp) garlic paste
2.5ml ( ½ tsp) whole mustard
seeds
2.5ml ( ½ tsp) cumin seeds
450g (1 lb) small potatoes,
with skins, washed and dried or
450g (1 lb) potatoes, peeled and
cut into chunks
1.25ml ( ¼ tsp) turmeric powder
10ml (2 tsp)
ground coriander
7.5ml (1 ½ tsp) chilli powder
150ml ( ¼ pint)
natural yoghurt
1.25ml ( ¼ tsp) salt
Cooking Instructions
Heat ghee or oil and add bayleaf
and onion. Fry with for 3-4 minutes. Add ginger and garlic and fry
for 1 minute. Add mustard and cumin seeds. Add potatoes, mix well
and cook for 4-5 minutes, stirring consistently to avoid burning.
Sprinkle with turmeric, coriander and chilli powder. Add yoghurt and
salt to taste. Mix gently, cover and cook for 8-10 minutes until
potatoes are tender and most of the liquid has evaporated. Sprinkle
with a little water if potatoes are not quite tender. Dum aloo is a
dry dish with potatoes covered with spices. Serve with
puri.
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