Sugar-Free Dum Aloo
Indulge in the vibrant, restaurant-style flavors of **Sugar-Free Dum Aloo**, a lighter twist on a classic North Indian favorite. This wholesome recipe features tender baby potatoes simmered in a rich, aromatic yogurt-based gravy, balanced with the warm, earthy notes of cumin, asafoetida, and garam masala. With no added sugar, this dish is ideal for those seeking a healthy yet indulgent meal option. The silky tomato puree, spiced with ginger-garlic paste and a medley of fragrant spices, envelopes the golden-fried potatoes in a luscious, savory sauce. Perfectly budget-friendly and ready in just 50 minutes, this curry pairs beautifully with fluffy basmati rice, soft naan, or whole-wheat roti. Whether you're prepping an impressive weeknight dinner or a festive spread, Sugar-Free Dum Aloo is a flavorful crowd-pleaser you’ll want to make again and again!
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Recipe Information
Ingredients
- 500 grams baby potatoes
- 100 grams yogurt
- 1 medium onion
- 2 medium tomato
- 1 tablespoon ginger-garlic paste
- 2 teaspoons coriander powder
- 1 teaspoon cumin seeds
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon garam masala
- 1 bay leaf
- 0.25 teaspoon asafoetida
- 1 teaspoon salt
- 2 tablespoons fresh coriander leaves
- 3 tablespoons oil
- 200 milliliters water
Instructions
Wash and boil the baby potatoes until just tender. Peel and set aside.
Puree the tomatoes in a blender and finely chop the onion. Set aside.
Heat 2 tablespoons of oil in a pan over medium heat and add the boiled and peeled potatoes. Fry them until they are golden brown and then remove them from the pan. Set aside.
In the same pan, add 1 tablespoon of oil. Add cumin seeds, bay leaf, and asafoetida. Stir for 30 seconds until fragrant.
Add the chopped onion and fry until golden brown.
Stir in the ginger-garlic paste and fry for another minute.
Add turmeric powder, coriander powder, and red chili powder. Mix well.
Pour in the tomato puree. Cook the mixture until the oil begins to separate from the masala.
Lower the heat and stir in the yogurt, a spoonful at a time, to avoid curdling.
Return the fried potatoes to the pan and mix them with the gravy.
Add 200 ml of water and salt. Stir well and cover the pan. Let it simmer on low heat for about 15 minutes, allowing the potatoes to soak up the flavors.
Once cooked, sprinkle garam masala over the top and gently stir.
Garnish with fresh coriander leaves and serve hot with roti, naan, or rice.
Nutrition Facts
Calories |
1045 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.6 g | 60% | |
| Saturated Fat | 4.1 g | 20% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 6 mg | 2% | |
| Sodium | 4843 mg | 211% | |
| Total Carbohydrate | 146.2 g | 53% | |
| Dietary Fiber | 15.8 g | 56% | |
| Total Sugars | 38.4 g | ||
| Protein | 22.5 g | 45% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 418 mg | 32% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 3322 mg | 71% | |
*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.
