Cooking Mode: Punjabi Dum Aloo

Step 1 of 5

Boil baby potatoes, peel, prick with a fork, and shallow-fry in vegetable oil until golden crust forms.

Step 2 of 5

Boil chopped onions and tomatoes, then blend into a smooth puree.

Step 3 of 5

Heat vegetable oil in a pan, sauté ginger and garlic pastes, add the tomato-onion puree and Kashmiri red chili powder; cook until oil separates.

Step 4 of 5

Whisk yogurt with salt and stir into the gravy on low heat.

Step 5 of 5

Add fried baby potatoes and water; cover and simmer for 15 minutes before serving warm.