Dum Aloo Fried Potatoes in Spicy Sauce
Dive into the rich, aromatic world of Indian cuisine with this irresistible Dum Aloo Fried Potatoes in Spicy Sauce recipe. Perfectly fried golden baby potatoes are simmered in a velvety tomato-based gravy infused with bold spices like garam masala, red chili powder, and coriander. The creamy addition of yogurt and heavy cream balances the heat, while kasuri methi (dried fenugreek leaves) adds a distinctive touch of flavor. This dish, garnished with fresh cilantro, is a show-stopper that pairs beautifully with naan, roti, or a bowl of fluffy steamed rice. Ready in under an hour, this comforting vegetarian dish is ideal for spice lovers and those looking to elevate their dinner table with authentic Indian flavors!
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Recipe Information
Ingredients
- 500 grams Baby potatoes
- 4 tablespoons Vegetable oil
- 1 teaspoon Cumin seeds
- 1 large Onion (finely chopped)
- 1.5 tablespoons Ginger-garlic paste
- 3 medium Tomatoes (pureed)
- 3 tablespoons Plain yogurt (whisked)
- 0.5 teaspoons Turmeric powder
- 1 teaspoon Red chili powder
- 1 teaspoon Coriander powder
- 0.5 teaspoons Garam masala
- 1 teaspoons Kasuri methi (dried fenugreek leaves)
- 2 tablespoons Heavy cream
- 2 tablespoons Fresh cilantro (chopped)
- 1 to taste Salt
- 1 cup Water
Instructions
Wash and boil the baby potatoes in salted water until slightly tender but not fully cooked (about 10 minutes). Drain and let them cool, then peel the skins.
Heat 2 tablespoons of vegetable oil in a deep pan or kadhai. Fry the boiled potatoes until golden brown on all sides. Remove them and set aside.
In the same pan, add the remaining 2 tablespoons of vegetable oil. Heat on medium flame and add cumin seeds. Let them sizzle for a few seconds.
Add the finely chopped onion and sauté until golden brown, about 5-7 minutes.
Stir in the ginger-garlic paste and cook for 1-2 minutes until the raw aroma disappears.
Add the pureed tomatoes and cook, stirring occasionally, until the oil begins to separate from the mixture (about 7-10 minutes).
Reduce the heat to low and add the whisked yogurt, stirring continuously to prevent curdling.
Add turmeric powder, red chili powder, coriander powder, and salt. Mix well, then add the fried potatoes. Stir so that the potatoes are coated in the spice mix.
Pour in 1 cup of water and bring the mixture to a gentle simmer. Cover the pan and cook on low heat for 15 minutes, allowing the flavors to meld and the potatoes to absorb the spices.
Stir in garam masala and crushed kasuri methi. Cook for another 2 minutes.
Finish with heavy cream and garnish with chopped cilantro.
Serve hot with naan, roti, or steamed rice.
Nutrition Facts
Calories |
305 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.7 g | 21% | |
| Saturated Fat | 3.5 g | 18% | |
| Polyunsaturated Fat | 8.5 g | ||
| Cholesterol | 9 mg | 3% | |
| Sodium | 521 mg | 23% | |
| Total Carbohydrate | 36.2 g | 13% | |
| Dietary Fiber | 5.7 g | 20% | |
| Total Sugars | 7.5 g | ||
| Protein | 5.7 g | 11% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 75 mg | 6% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 1073 mg | 23% | |
*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.
