Aloo Dum
Experience the rich and aromatic flavors of Aloo Dum, a classic Indian potato curry that's as comforting as it is indulgent. Featuring baby potatoes fried to golden perfection, this dish is simmered in a luscious gravy made from pureed tomatoes, yogurt, and a blend of warm spices like cumin, coriander, garam masala, and red chili powder. The addition of ginger-garlic paste and fragrant bay leaves elevates its complexity, while fresh cilantro gives it a refreshing finish. Perfectly balanced with a hint of creaminess and a subtle tang, Aloo Dum pairs beautifully with steamed rice or soft Indian breads like roti or naan, making it a standout option for both everyday meals and festive gatherings. Ready in under an hour, this vegetarian delight promises to be a crowd-pleaser, packed with authentic flavors and irresistible aroma.
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Recipe Information
Ingredients
- 500 grams Baby potatoes
- 3 tablespoons Vegetable oil
- 1 teaspoon Cumin seeds
- 2 pieces Bay leaves
- 1 large Onion, finely chopped
- 1 tablespoon Ginger-garlic paste
- 2 medium Tomato, pureed
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 1 teaspoon Coriander powder
- 0.5 teaspoon Garam masala
- 1 teaspoon Salt
- 2 tablespoons Yogurt
- 2 tablespoons Cilantro, chopped
- 1 cup Water
Instructions
Wash and boil the baby potatoes in salted water until tender, about 10-12 minutes. Drain and allow them to cool slightly, then peel the skins.
Heat 2 tablespoons of oil in a large pan over medium heat. Add the boiled potatoes and fry until they are golden brown on all sides. Remove and set aside.
In the same pan, add the remaining tablespoon of oil, cumin seeds, and bay leaves. Sauté for a few seconds until aromatic.
Add the chopped onion and cook until golden brown, about 3-4 minutes.
Stir in the ginger-garlic paste and cook for another 2 minutes until the raw smell disappears.
Add the pureed tomato, turmeric powder, red chili powder, coriander powder, and salt. Cook the mixture until the oil separates, about 5-6 minutes.
Lower the heat and stir in the yogurt until well combined with the gravy.
Return the fried potatoes to the pan and mix well to coat them with the gravy.
Pour in the water, cover the pan, and let it simmer for 15 minutes on low heat, allowing the flavors to meld together.
Sprinkle garam masala and chopped cilantro over the curry and mix gently.
Remove from heat and let it sit for a few minutes before serving.
Serve hot with rice or Indian bread like roti or naan.
Nutrition Facts
Calories |
884 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.8 g | 54% | |
| Saturated Fat | 6.1 g | 30% | |
| Polyunsaturated Fat | 25.2 g | ||
| Cholesterol | 2 mg | 1% | |
| Sodium | 2466 mg | 107% | |
| Total Carbohydrate | 123.8 g | 45% | |
| Dietary Fiber | 14.0 g | 50% | |
| Total Sugars | 16.9 g | ||
| Protein | 17.2 g | 34% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 260 mg | 20% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 3067 mg | 65% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
