Dum Aloo.

~55 minutes estimated. This is a simplified onion-tomato version; regional dum aloo recipes differ substantially.

US weights are ounces by weight; liquids are US fluid ounces. Values are rounded. Scaling changes ingredient quantities, not cooking time, pan size, or seasoning judgement.

Ingredients

• 2 tbsp neutral oil
• 5.29 oz by weight onion, finely chopped
• 0.53 oz by weight ginger, grated
• 0.53 oz by weight garlic, grated
• 10.58 oz by weight tomatoes, chopped
• 1 tsp ground cumin
• 1 tsp ground coriander
• 0.25 tsp turmeric
• 0.25 tsp chili powder, optional
• 0.75 tsp salt, then adjust to taste
• 21.16 oz by weight baby potatoes
• 5.29 oz by weight plain yogurt, whisked
• 6.76 fl oz water
• 1 tsp garam masala

Method

1. 01

   Heat the oil over medium heat in a heavy pan. Add the onion and cook, stirring, until softened and golden at the edges.

2. 02

   Stir in ginger and garlic for about a minute. Add tomatoes, cumin, coriander, turmeric, chili powder if using, and salt. Cook until the tomatoes soften and the mixture thickens.

3. 03

   Boil potatoes until just tender; drain and peel when cool enough. Brown lightly in a separate skillet.

4. 04

   Lower the heat under the masala. Stir in yogurt a spoonful at a time, then add water.

5. 05

   Add potatoes and garam masala. Cover and simmer gently until the gravy coats the potatoes.

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