DAM with POTATO

Ingredients

• 450 grams Potato (Peeled and cut into bite-sized pieces. 1/2 seer is approximately 450 g.)
• 58 grams Ghee (Clarified butter. 1 chhatak is approximately 58 g (about 4 tablespoons).)
• 58 grams Curd (Plain full-fat yogurt. 1 chhatak is approximately 58 g (about 4 tablespoons).)
• 29 grams Almonds (Blanched and soaked in water for 15 minutes, then drained. 2½ tolas is approximately 29 g.)
• 12 grams Coriander (Ground coriander seeds. 1 tola is approximately 12 g (about 1 tablespoon).)
• 12 grams Salt (1 tola is approximately 12 g (about 2 teaspoons). Adjust to taste.)
• 3 grams Black pepper (Ground black pepper. 1/4 tola is approximately 3 g (about ½ teaspoon).)
• 3 grams Turmeric (Ground turmeric. 1/4 tola is approximately 3 g (about ½ teaspoon).)
• 3 grams Sugar (1/4 tola is approximately 3 g (about ½ teaspoon).)
• 3 grams Garam masala (Use powdered garam masala. 1/4 tola is approximately 3 g (about ½ teaspoon). Added at the end.)
• 1 small squeeze Lemon juice (A little lemon juice — approximately 1 teaspoon or a small squeeze from a fresh lemon.)
• 240 ml Water (Approximately 1 cup, or enough to create a thick, soup-like consistency. Add more if needed.)

Instructions

1. 1Before you begin cooking, prepare the spice paste. Place the soaked and drained almonds into a small blender or use a mortar and pestle. Add the ground coriander, ground black pepper, ground turmeric, salt, and lemon juice. Blend or grind everything together into a smooth, thick paste. Add a tiny splash of water (just a teaspoon or two) if needed to help it come together. Set the paste aside.
2. 2Place a medium or large heavy-bottomed pan or kadai over medium-high heat. Add the ghee and let it melt completely and heat until shimmering — this should take about 1–2 minutes. Add the potato pieces in a single layer. Fry, turning occasionally, until the potatoes are golden brown on the outside, about 6–8 minutes. They do not need to be fully cooked through at this stage — just well browned on the surface.
3. 3Reduce the heat to medium. Add the spice and almond paste you prepared in step 1 directly into the pan with the browned potatoes. Stir well to coat all the potato pieces evenly. Continue to stir and cook for 3–4 minutes, allowing the paste to cook out and become fragrant. Scrape the bottom of the pan regularly to prevent sticking.
4. 4Add the curd (yogurt) and the sugar to the pan. Stir everything together immediately and continuously for 2 minutes over medium heat. The curd will begin to combine with the spice paste and coat the potatoes. Keep stirring to prevent the curd from splitting or sticking.
5. 5Pour in the water and stir to combine. Bring the liquid to a gentle boil, then reduce the heat to low. Cover the pan partially with a lid and let the dish simmer, stirring occasionally, until the potatoes are fully cooked through and the liquid has reduced to a thick, gravy-like consistency. This should take approximately 10–15 minutes. You can test the potatoes by piercing one with a knife — it should slide in easily with no resistance.
6. 6Once the sauce has thickened to a rich, soup-like consistency and the potatoes are tender, sprinkle the powdered garam masala evenly over the dish. Stir once to distribute. Remove the pan from the heat immediately. The residual heat will bloom the garam masala without burning it. Serve hot.