Dum Aloo Recipe
Dum Aloo is a classic North Indian curry made with baby potatoes cooked in a rich, creamy gravy. Ready in 40 minutes, it’s perfect for a comforting and flavorful meal.
Equipment
- Large pot with lid
- Mixing bowl
- Spatula
Ingredients
- 500 gm baby potatoes (boiled and peeled)
- 3 tbsp oil
- 1 tsp cumin seeds
- 2 onions (finely chopped)
- 1 tbsp ginger-garlic paste
- 3 tomatoes (pureed)
- 1/2 cup yogurt (whisked)
- 1 tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp coriander powder
- 1/2 tsp garam masala
- Salt to taste
- Fresh coriander leaves for garnish
Instructions
Fry the Potatoes:
- Heat 2 tablespoons of oil in a large pot over medium heat.
- Add the boiled and peeled baby potatoes and fry them until they turn golden brown. Remove and set aside.
Prepare the Gravy:
- In the same pot, add 1 tablespoon of oil and cumin seeds. Let them splutter.
- Add the chopped onions and sauté until golden brown.
- Add ginger-garlic paste and cook for 2 minutes until fragrant.
Add Tomatoes and Spices:
- Add the pureed tomatoes, turmeric powder, red chili powder, coriander powder, and salt.
- Cook until the oil separates from the masala and the gravy thickens.
Add Yogurt and Potatoes:
- Lower the heat and add the whisked yogurt, stirring continuously to avoid curdling.
- Add the fried potatoes to the gravy and mix well.
- Cover the pot and cook on low heat for 10-15 minutes, allowing the flavors to infuse.
Serve:
- Garnish with fresh coriander leaves and serve hot with naan, roti, or steamed rice.
