Doi Dum Aloo (Yogurt Potato Curry)

Step 1: Boil and Fry Potatoes

Boil the baby potatoes until tender, then peel them. Add a pinch of turmeric powder to the peeled potatoes. Heat oil in a pan and fry the potatoes until they turn golden brown. Remove the fried potatoes and set aside.

Step 2: Prepare the Masala Base

In the same pan with the remaining oil, add 1 teaspoon of ginger paste and fry until aromatic. Then add 1 teaspoon each of coriander powder, cumin powder, and sabji masala powder. Stir well.

Step 3: Add Dry Spices and Water

Add salt, sugar, and the remaining turmeric powder to the pan. Mix thoroughly. Then add 1 teaspoon of garam masala powder. Pour in a small amount of water (about 1-2 tablespoons) to prevent the spices from burning and to help them cook evenly.

Step 4: Incorporate Kashmiri Chili and Curd

Add 1 teaspoon of Kashmiri red chili powder for color. Mix well. Take 1/2 cup of curd and beat it thoroughly until smooth. Add the beaten curd to the masala mixture in the pan and fry well, stirring continuously to prevent curdling.

Step 5: Combine Potatoes and Simmer

After frying the masala for about 2 minutes, add the previously fried baby potatoes to the pan. Mix the potatoes well with the masala, ensuring they are evenly coated. Add about 1/4 cup of water (or water used to rinse the curd cup) for the gravy. Bring the mixture to a boil.

Step 6: Final Cooking

Cover the pan and let the Doi Dum Aloo simmer for 5 minutes on medium-low heat, allowing the flavors to meld and the gravy to thicken slightly. Once cooked, remove from heat and serve hot.

• Adjust the amount of turmeric to maintain the light color of the yogurt-based curry.

• Ensure the curd is well-beaten to prevent it from curdling when added to the hot pan.

• This recipe does not use onion or garlic, offering a lighter flavor profile.