Dum Aloo
Baby potatoes simmered in a rich, aromatic yogurt and tomato gravy flavored with classic Indian spices.
Dum Aloo is a rich Indian potato curry traditionally prepared with small potatoes cooked slowly in an aromatic gravy. The potatoes are first lightly browned, then simmered with tomato, yogurt and warming spices so they absorb plenty of flavor. Cumin, coriander, fennel and garam masala give the sauce its characteristic depth while yogurt adds creaminess and gentle tang. Dum Aloo pairs beautifully with naan, roti, paratha or fragrant rice. Pricking the baby potatoes before simmering allows the seasoned gravy to penetrate more deeply and makes every bite flavorful.
Featured Ingredients
Ingredients
- 16 pieces Baby Potatoes
- 1 cups Plain Yogurt
- 1 cups Tomato Puree
- 1 medium Onion
- 1 tablespoon Fresh Ginger
- 3 cloves Garlic
- 3 tablespoons Cooking Oil
- 1 teaspoon Cumin Seeds
- 1 teaspoon Ground Fennel
- 1 teaspoon Ground Coriander
- 0.5 teaspoon Ground Turmeric
- 0.5 teaspoon Red Chili Powder
- 1 teaspoon Garam Masala
- 0.75 teaspoon Salt
- 1 cups Water
- 0.25 cups Fresh Cilantro
Nutrition per Serving
Instructions
Boil the baby potatoes until just tender, then drain, cool and peel them.
⏱️ 12 minutes
Prick the potatoes lightly with a fork.
⏱️ 2 minutes
Heat half of the oil in a pan and lightly brown the potatoes on all sides, then remove them.
⏱️ 7 minutes
Add the remaining oil, cumin seeds, onion, ginger and garlic and cook until golden.
⏱️ 6 minutes
Add the tomato puree, fennel, coriander, turmeric, chili powder and salt and cook until thick.
⏱️ 6 minutes
Reduce the heat and gradually stir in the yogurt until smooth.
⏱️ 3 minutes
Add the browned potatoes and water, cover and simmer gently so the potatoes absorb the gravy.
⏱️ 15 minutes
Stir in the garam masala, garnish with cilantro and serve hot.
⏱️ 2 minutes