Dum Aloo Recipe
Dum Aloo Recipe
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- Prep Time: 15 minutes
- Cook Time: 40-45 minutes
Total Time
55-60 minutes
Servings: 2-4
Cuisine: Indian
Ingredients
- 12-15 baby potatoes
- 2 medium onions, finely chopped
- 2 medium tomatoes, pureed
- 1/2 cup yogurt, whisked
- 2 tbsp oil
- 1 tsp cumin seeds
- 1 bay leaf
- 1-inch cinnamon stick
- 2-3 cloves
- 1 tsp ginger-garlic paste
- 1 tsp red chili powder
- 1 tsp turmeric powder
- 1 tsp coriander powder
- 1 tsp garam masala
- 1/2 tsp kasuri methi (dried fenugreek leaves)
- 1/2 cup fresh cream (optional)
- Fresh coriander leaves for garnish
- Salt to taste
For Potatoes:
- 12-15 baby potatoes
- Oil for frying
- Salt to taste
DIRECTIONS
Prepare the Potatoes:
- Boil the baby potatoes in salted water until they are tender but still firm. Drain, peel, and lightly prick them with a fork.
- In a pan, heat oil and shallow-fry the potatoes until they are golden and crisp. Set aside on a paper towel to remove excess oil.
Cook the Gravy:
- Heat 2 tablespoons of oil in a pan. Add cumin seeds, bay leaf, cinnamon stick, and cloves. Sauté for a few seconds until they release their aroma.
- Add the chopped onions and cook on medium heat until golden brown.
- Stir in the ginger-garlic paste and sauté until the raw smell disappears.
- Add the tomato puree and cook the mixture until the oil begins to separate from the masala.
Spice it Up:
- Add red chili powder, turmeric, coriander powder, and salt to the pan. Cook for a couple of minutes to blend the flavors.
- Reduce the heat and slowly mix in the whisked yogurt, stirring constantly to avoid curdling.
- Let the gravy simmer until it thickens and becomes rich.
Finish with Dum:
- Add the fried potatoes to the gravy, ensuring they are fully coated in the sauce.
- Sprinkle garam masala, kasuri methi, and fresh cream (if using) for added flavor and richness.
- Cover the pan tightly, lower the heat, and allow the dish to cook on dum (slow heat) for 10-15 minutes. This helps the flavors to meld perfectly.
Serve:
Garnish with freshly chopped coriander leaves and serve your Dum Aloo hot with naan, roti, or steamed rice.
NOTES
Few Swaps:
- Swap regular baby potatoes with boiled sweet potatoes to increase fiber and make the dish a bit healthier.
- Replace heavy cream with Greek yogurt for a lighter, protein-rich alternative while still achieving a creamy texture.
- Use olive oil instead of ghee or butter to reduce saturated fat content without compromising on flavor.
