Easy Aloo Dum
Experience the comforting warmth of traditional Indian flavors with this Easy Aloo Dum recipe! Featuring tender, golden-brown baby potatoes simmered in a rich and aromatic tomato-yogurt gravy, this dish is pure comfort food. Fragrant spices like cumin, turmeric, and garam masala create a bold and savory flavor profile, while a finishing touch of fresh cilantro adds a burst of freshness. Perfect for busy weeknights, this one-pan recipe comes together in just 45 minutes and pairs beautifully with steamed rice, fluffy naan, or fresh roti. Whether you're a fan of Indian cuisine or looking for a simple, vegetarian curry to elevate your dinner table, this Easy Aloo Dum will not disappoint!
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Recipe Information
Ingredients
- 500 grams Baby potatoes
- 3 tablespoons Vegetable oil
- 1 teaspoon Cumin seeds
- 1 large Onion
- 4 pieces Garlic cloves
- 1 inch Ginger
- 2 medium Tomatoes
- 3 tablespoons Yogurt
- 0.5 teaspoons Turmeric powder
- 1 teaspoon Red chili powder
- 1.5 teaspoons Coriander powder
- 0.5 teaspoons Garam masala
- 1 cup Water
- 1.5 teaspoons Salt
- 2 tablespoons Fresh cilantro
Instructions
Wash the baby potatoes, boil them until tender, peel off their skin, and set them aside.
Heat 2 tablespoons of vegetable oil in a pan over medium heat. Lightly fry the boiled potatoes until golden brown on all sides. Remove and set aside.
In the same pan, heat the remaining 1 tablespoon of oil. Add cumin seeds and let them splutter.
Finely chop the onion, garlic, and ginger. Add them to the pan and sauté until the onions turn translucent and slightly golden.
Puree the tomatoes in a blender and add the puree to the pan. Cook until the oil separates from the mixture.
Add turmeric powder, red chili powder, and coriander powder to the tomato-onion mixture. Stir well to combine.
Lower the heat and slowly add the yogurt, stirring constantly to ensure it does not curdle.
Add the fried potatoes to the pan. Mix well so the potatoes are coated with the spice mixture.
Pour in 1 cup of water and add salt. Cover the pan with a lid and let the potatoes simmer for 10-12 minutes, allowing them to absorb the flavors.
Add garam masala and give the curry a final stir. Garnish with freshly chopped cilantro.
Serve hot with steamed rice, roti, or naan.
Nutrition Facts
Calories |
938 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.9 g | 55% | |
| Saturated Fat | 6.3 g | 32% | |
| Polyunsaturated Fat | 25.4 g | ||
| Cholesterol | 3 mg | 1% | |
| Sodium | 3641 mg | 158% | |
| Total Carbohydrate | 133.2 g | 48% | |
| Dietary Fiber | 16.3 g | 58% | |
| Total Sugars | 23.0 g | ||
| Protein | 19.9 g | 40% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 324 mg | 25% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 3402 mg | 72% | |
*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.
