The unique onion tomato gravy with a yogurt tinge is what makes Dum Aloo very, very special and a wonderful festive dish. it can be had with rice, tandoori roti, puri, bhature and chapatis. So, what are you waiting for?
Firstly, one needs to fry onions in heated oil until they turn golden-brown or translucent. Once they are done, you need to add the following masalas – chilli powder, ginger and green chilli paste, coriander powder, turmeric powder, garam masala, and kasuri methi – and fry the masalas and paste for 1 minute at least.
The tomatoes go in next, and they need to be fried until the tomatoes are tender, soft and cooked.
The baby potatoes go in next, along with salt, and stir the mixture carefully, coating the potatoes with the masala and not breaking them. Garnish this delicious Punjabi sabzi with coriander and kasuri methi. Yum!