Dum aloo is one of the common Indian vegetable dishes almost neutral taste that allows them to absorb deeply the flavours of spices. In this recipe, whole potatoes are first peeled and pricked so that the seasonings will penetrate fully, sautéed, and then simmered in spice-laced yogurt sauce. Dum Aloo, is a popular dish throughout North India, is cooked by the dum process.

Ingredients of Gobhi Matar Rasedar

12 even-sized small boiling potatoes, such as red potatoes

7 tbsps Indian vegetable fat, or light vegetable oil 375 gram finely chopped onions

1 tbsp finely chopped fresh ginger root

2 tsps ground cumin

4 tsps ground coriander

1 tsp turmeric

½ -l tsp cayenne pepper

1 tsp Mughal garam masala

500 gram chopped or pureed fresh tomatoes, or 250 ml/8 fl oz canned tomato sauce

155 gram natural yogurt

4 tsps salt

150 ml double cream

Method of Gobhi Matar Rasedar

Peel potatoes, and prick them with a thin skewer or knife in 4 or 5 places.

Heat 5 tbsps of the fat in a large non-stick pan that can hold all the potatoes in one layer (such as a 5-litre casserole) over medium-high heat. When the fat is very hot, drain the potatoes, pat them dry on kitchen paper and add. Fry them until they acquire several tiny browned spots and a crust (about 8-10 minutes), turning and tossing them to ensure even browning.

Add the rest of the fat to the pan along with the onions. Fry until the onions turn caramel brown (about 15 minutes), stirring constantly so that they do not burn. Add cumin, coriander, turmeric, cayenne pepper and Mughal garam masala all at once, and stir rapidly for 15 seconds. Add tomatoes, yogurt, salt and the fried potatoes (in one layer), and bring to a boil. Reduce heat and simmer very gently, covered, for 35 minutes or until the potatoes are fully cooked. Check during cooking to make sure the gravy is not sticking and burning. The gravy should be thick enough to coat the potatoes. If it looks thin and runny, increase heat and boil rapidly, uncovered, until it reduces to the desired consistency.

Add cream, stir and simmer until heated through. To make the dish taste milder and subtler, stir in a little more lard or oil (about 2 tbsps). Add salt to taste.

This dish is traditionally served with either staple. Rice pilaf, such as Fragrant Pilaf Banaras Style or Emperor’s Pilaf with Black Mushrooms taste good with Dum aloo. A flavoured dal on the side is a good idea. Lentils with Garlic Butter and Mung Beans Laced with Black Mustard Seed are both good choices.