Step-by-Step Instructions

1. 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.

2. 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.

3. 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.

4. 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.

5. 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.

6. 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.