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Infusing Flavor: Shreyas Organic Wood Cold Pressed Mustard Oil With Dum Aloo Recipe
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Infusing Flavor: Shreyas Organic Wood Cold Pressed Mustard Oil With Dum Aloo Recipe

Infusing Flavor: Shreyas Organic Wood Cold Pressed Mustard Oil With Dum Aloo Recipe

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Dum Aloo, enriched with the distinctive flavor of Shreyas Organic Wood Cold Pressed Mustard Oil, offers a unique, earthy taste to elevate your culinary experience. Serve it with naan or rice for a delightful and aromatic meal. Enjoy the rich and flavorful journey of homemade Dum Aloo!

Ingredients:

  • 500g baby potatoes, boiled and peeled
  • 3 tablespoons Shreyas Organic Wood Cold Pressed Mustard Oil
  • 1 cup thick yogurt
  • 1 large onion, finely chopped
  • 2 tomatoes, pureed
  • 1 tablespoon ginger-garlic paste
  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander powder
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon red chili powder (adjust to taste)
  • 1 teaspoon garam masala
  • Salt to taste
  • Fresh coriander leaves for garnish

Instructions:

  1. Prep Potatoes: Begin by pricking the boiled baby potatoes with a fork, allowing them to absorb the flavors during cooking.

  2. Marination: In a bowl, combine yogurt, turmeric powder, red chili powder, and salt. Coat the potatoes with this mixture, ensuring they are well-marinated. Let them rest for at least 30 minutes.

  3. Pan Fry Potatoes: In a pan, heat Shreyas Organic Wood Cold Pressed Mustard Oil. Shallow fry the marinated potatoes until they achieve a golden-brown exterior. Set aside.

  4. Tempering: In the same pan, add cumin seeds. Once they sizzle, add finely chopped onions and sauté until they turn golden brown.

  5. Aromatics: Introduce ginger-garlic paste to the pan, sautéing until the raw aroma dissipates.

  6. Spices: Sprinkle coriander powder and add the tomato puree. Cook until the oil starts to separate from the masala, creating a rich base.

  7. Layering: Gently place the fried potatoes into the masala, ensuring an even coating. Sprinkle garam masala for an added layer of fragrance and flavor.

  8. Dum Cooking: Cover the pan with a tight lid, allowing the Dum Aloo to cook on low heat for 15-20 minutes. This method infuses the potatoes with the aromatic spices.

  9. Garnish: Before serving, garnish the Dum Aloo with fresh coriander leaves for a burst of freshness.