Zainab Khanam
– Baby potatoes (boiled and peeled) – Spinach and coriander leaves – Green chilies, ginger, and garlic, onion – Yogurt and cream – Cumin, garam masala, red chilli, turmeric powder – 1 small dalchini stick, tejpatta – 2 cloves (laung) – 1 tsp cumin seeds (jeera), dried kasuri methi
Fry or roast the baby potatoes until golden, add turmeric powder, chilli powder and mix well and set them aside.
Blend spinach, coriander, green chilies, ginger, and garlic and curd into a smooth paste.
Heat 1 tbsp oil, add bayleaf, cinnamon, cloves, cumin seeds, onions and sauté on medium flame for 2 to 3 minutes.
Add the green masala paste, fried baby potatoes, fresh cream, kasuri methi, salt to taste and ½ cup of hot water. Let it simmer for a few minutes.
Pair your green dum aloo with hot naan, roti, or jeera rice for a wholesome winter meal.