Dum Aloo is made without peeling or cutting the potatoes. Wash the potatoes properly and instead of now getting a peeler or a knife, take two forks. Stick one of them firmly into a potato and then take the other one to punch further holes into it. The aim is to have holes all around the potato so that it can later get cooked quickly and absorb the taste of the spices until the inside. Do this to all potatoes.

Take a deep pan and heat up the oil in it. When the oil is hot, add cumin seeds, garam masala, coriander powder, mace, nutmeg and turmeric into it and stir so that the spices can roast nicely but don’t burn. As soon as they have changed their colour a bit, add the potatoes and stir, so that the spices mix well under the potatoes. Now you can sprinkle some salt on top and finally add the water. Stir once more, put the lid on the pot and let the vegetable dish cook.

For the next ten minutes, you just need to stir the potatoes from time to time. You can however prepare the tomato puree which you will need later. For that you simply boil some water, put the tomatoes in and softly boil them for just two minutes until their skin gets cracks. Take them out of the water and peel them. Now make puree out of the peeled tomatoes with the help of a blender.

When the potatoes have been cooking for ten minutes, open the lid and stir every once in a while. While the potatoes will get further cooked, the water will slowly vaporize. When it is gone, you can add the tomato puree into the pan. Bring the puree to a boil – and you are ready!

Enjoy your Dum Aloo – from whatever country the potatoes may come!