👨‍🍳 Instructions

1. 1

   In a large, heavy-bottomed pot or Dutch oven, heat oil or ghee over medium-high heat. Add the sliced onions and sauté until golden brown.

   💡 Tip: Using a heavy-bottomed pot is essential for even heat distribution in dum pukht cooking.
2. 2

   Add the meat chunks and sear them on all sides until browned. Remove the meat and set aside.

   💡 Tip: Browning the meat adds a crucial layer of flavor.
3. 3

   In the same pot, add ginger-garlic paste and sauté for a minute until fragrant. Then add chopped tomatoes, green chilies, garam masala, cumin powder, coriander powder, turmeric powder, red chili powder, and salt. Cook the masala for 5-7 minutes, stirring, until oil separates.

   💡 Tip: Cook the masala well to release its aromatic oils.
4. 4

   Return the seared meat to the pot. Add the yogurt and mix well, coating the meat with the masala.

   💡 Tip: Ensure the yogurt is at room temperature to prevent curdling.
5. 5

   Add the quartered potatoes and the cup of water. Stir everything together.

   💡 Tip: The water is minimal as the dum pukht method relies on steaming.
6. 6

   Seal the pot tightly. Traditionally, a dough is made from flour and water and used to seal the lid to the pot, creating an airtight environment. Alternatively, use heavy-duty foil and then the lid, ensuring a very tight seal.

   💡 Tip: The seal is critical to trap steam and cook the ingredients in their own juices.
7. 7

   Cook on very low heat (or on a tawa/griddle placed over the flame) for at least 3 hours, or until the meat is exceptionally tender and falling off the bone.

   💡 Tip: Patience is key for dum pukht; the low and slow cooking is what makes the dish special.
8. 8

   Once cooked, carefully break the seal. Garnish with fresh cilantro and serve hot.

   💡 Tip: This dish is best enjoyed with plain roti or naan.