Chatpata Dum Aloo is a quintessential North Indian curry brimming with tender baby potatoes simmered in a richly spiced, tangy, tomato gravy. The fragrant masalas of the delicious dish do the heavy lifting of flavour-building. Serve with fluffy basmati rice or warm naan for a satisfying meal that tastes even better the next day!
Sunrise tip: Pop the boiled potatoes in the freezer for 10-15 minutes before frying. The sudden temperature shift helps create a crispier exterior that holds up better in the gravy.
Time: 10 minutes
Heat refined oil in a kadai or wok, add cumin seeds and let splutter. Add ginger paste and sauté for a few seconds until aromatic.
Add tomato puree and cook for 2 minutes.
Time: 5 minutes
Now, add Sunrise Aloo Dum Masala, Sunrise Red Chilli powder and stir-fry the masalas for 1-2 minutes until the mixture thickens and oil starts to separate around the edges.
Time: 10 minutes
Lower the heat and gradually tumble in the boiled baby potatoes and toss them to coat evenly in the masala.
Cook the potatoes for 3-5 minutes. Add some salt to taste.
Time: 5 minutes
Pour in the jaggery pulp, tamarind pulp over the cooked potatoes. Mix them well
Time: 5 minutes
Sprinkle in chopped coriander leaves, some ghee and Sunrise Shahi Garam Masala for an extra tang.
Give everything a final stir and simmer uncovered for 2-3 minutes. Serve hot.
Bread: Naan, tandoori roti, lachha paratha
Rice: Steamed basmati rice, jeera rice