Gluten-Free Dum Aloo
Discover the irresistible charm of Gluten-Free Dum Aloo, a decadent Indian curry starring tender, golden-fried baby potatoes simmered in a fragrant, creamy spiced gravy. Perfectly crafted to cater to gluten-free diets, this recipe combines wholesome ingredients like tangy yogurt, rich tomato puree, and aromatic spices such as cumin, fennel, and garam masala to create a soul-soothing culinary experience. The addition of dried fenugreek leaves (kasuri methi) adds a subtle hint of earthiness, while a garnish of fresh coriander leaves brightens the dish beautifully. Ready in just an hour, this crowd-pleasing recipe pairs wonderfully with gluten-free naan or fluffy basmati rice, making it an ideal choice for gluten-free Indian cuisine lovers looking to savor authentic flavors.
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Recipe Information
Ingredients
- 500 grams baby potatoes
- 1 cup plain yogurt (ensure gluten-free)
- 1 teaspoon cumin seeds
- 1 tablespoon ginger-garlic paste
- 1 medium onion, finely chopped
- 1 cup tomato puree
- 1 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1 teaspoon red chili powder
- 1 teaspoon garam masala
- 1 teaspoon dried fenugreek leaves (kasuri methi)
- 1 teaspoon fennel seeds
- 1 bay leaf
- 3 tablespoons cooking oil
- 2 tablespoons fresh coriander leaves, chopped
- 1 cup water
- 1 teaspoon salt
Instructions
Wash and boil the baby potatoes in salted water until they are fork-tender but not mushy. Peel and set them aside.
In a large pan, heat 2 tablespoons of oil over medium heat. Add boiled potatoes and fry them until they form a light golden crust. Remove and keep aside.
In the same pan, add the remaining oil. Once hot, add cumin seeds, fennel seeds, and bay leaf, and sauté for a few seconds until they splutter.
Add the chopped onion and sauté until they turn golden brown. Stir in the ginger-garlic paste and cook for another minute until the raw smell disappears.
Lower the heat and add the tomato puree, turmeric powder, coriander powder, red chili powder, and salt. Cook well until the oil starts to separate from the mixture.
Whisk yogurt in a bowl to a smooth consistency and gradually add it to the pan, stirring continuously to avoid curdling. Let it simmer for 2-3 minutes.
Add the fried potatoes to the gravy and mix well. Pour in a cup of water, cover the pan with a lid, and let it cook on low heat for about 15 minutes.
Crush dried fenugreek leaves with your hands and add to the curry along with garam masala. Stir well and let it cook for another 5 minutes until the gravy thickens.
Garnish with freshly chopped coriander leaves and serve hot with gluten-free naan or rice.
Nutrition Facts
Calories |
1116 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.4 g | 65% | |
| Saturated Fat | 9.6 g | 48% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 24 mg | 8% | |
| Sodium | 2602 mg | 113% | |
| Total Carbohydrate | 145.4 g | 53% | |
| Dietary Fiber | 18.3 g | 65% | |
| Total Sugars | 32.8 g | ||
| Protein | 28.4 g | 57% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 555 mg | 43% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 4079 mg | 87% | |
*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.
