Dum Aloo
Experience the irresistible flavors of Dum Aloo, a classic North Indian curry that transforms humble baby potatoes into a rich, aromatic delicacy. This dish features golden, shallow-fried potatoes simmered in a luscious yogurt-based gravy infused with cumin, bay leaf, kasuri methi, and a blend of warming spices like turmeric, coriander, and garam masala. The slow-cooking "dum" method allows the potatoes to soak up every bit of the fragrant, spiced tomato gravy, creating a melt-in-your-mouth texture and bold flavor. Perfectly balanced with a hint of heat from red chili powder and a touch of freshness from chopped coriander leaves, Dum Aloo is best served hot alongside naan, roti, or steamed rice for a comforting and satisfying meal. Ideal for vegetarians and packed with bold spices, this recipe is a must-try for fans of Indian cuisine!
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Recipe Information
Ingredients
- 500 g Baby potatoes
- 3 tbsp Oil
- 1 tsp Cumin seeds
- 1 unit Bay leaf
- 1 large Onion, finely chopped
- 1 tbsp Ginger-garlic paste
- 200 ml Tomato puree
- 0.5 tsp Turmeric powder
- 1 tsp Coriander powder
- 0.5 tsp Red chili powder
- 0.5 tsp Garam masala
- 1 tsp Kasuri methi (dried fenugreek leaves)
- 100 g Yogurt
- 1 tsp or to taste Salt
- 2 tbsp Fresh coriander leaves, chopped
- 300 ml Water
Instructions
Wash the baby potatoes thoroughly and boil them in salted water until they are just tender but firm enough to hold shape. Drain and allow them to cool slightly.
Peel the boiled potatoes and prick them gently with a fork to allow the spices to infuse during cooking.
Heat 2 tablespoons of oil in a pan over medium heat. Add the boiled potatoes and shallow fry them until they are golden brown on all sides. Remove and set aside.
In the same pan, add the remaining 1 tablespoon of oil. Add cumin seeds and bay leaf, and let them sizzle for a few seconds until aromatic.
Add the chopped onion and sauté until it turns golden brown.
Stir in the ginger-garlic paste and sauté for another minute until the raw smell disappears.
Add the tomato puree and cook for 5-7 minutes, stirring occasionally, until the mixture thickens and the oil begins to separate.
Lower the heat and add turmeric powder, coriander powder, red chili powder, and salt. Mix well and cook for another 2 minutes.
Add the fried potatoes into the gravy and mix them gently to coat with the spice mixture.
Whisk the yogurt and add it to the pan along with water, stirring continuously to prevent curdling. Allow the mixture to come to a gentle simmer.
Cover the pan with a tight-fitting lid and let it cook on low heat ('dum') for about 15-20 minutes, allowing the potatoes to absorb the flavors.
Sprinkle garam masala and kasuri methi over the dish. Mix gently and cook for another 5 minutes.
Garnish with fresh coriander leaves before serving. Serve hot with naan, roti, or steamed rice.
Nutrition Facts
Calories |
252 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.9 g | 15% | |
| Saturated Fat | 2.0 g | 10% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 2 mg | 1% | |
| Sodium | 523 mg | 23% | |
| Total Carbohydrate | 33.7 g | 12% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 6.5 g | ||
| Protein | 5.1 g | 10% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 82 mg | 6% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 896 mg | 19% | |
*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.
