Now Reading
Healthy Dum Aloo – Baby Potatoes in Spicy Yogurt Gravy

Healthy Dum Aloo – Baby Potatoes in Spicy Yogurt Gravy

Avatar

A healthier version of the famous Indian dish where baby potatoes are cooked in a spicy yogurt gravy.
By Kavitha Iyengar

Dum Aloo is named so because the dish is cooked under Dum or Pressure so as to let the potatoes soak in the flavor from gravy. In the authentic recipe, you have to actually deep fry the potatoes. This is a healthier version of the very famous Indian Curry.



4.0 from 3 reviews
Dum Aloo | Baby Potatoes in Yogurt Gravy
 
Prep Time
Cook Time
Total Time
 
Baby Potatoes cooked in spicy Yogurt Gravy
Author:
Recipe Type: Main
Serves: 4
Ingredients
  • Baby Potatoes - 20-25
To grind for Masala
  • Almonds - 10, blanched
  • Tomatoes - 1 cup (about 2 medium)
  • Ginger - 1 inch
  • Garlic - 3 cloves, peeled
  • Dry Red Chilies - 4
For the Gravy
  • Onions - 1.5 cups (1 large onion)
  • Oil - 6 teaspoons (4 tsp for frying potatoes & 2 tsp for gravy)
  • Cumin Seeds / Jeera - 1 teaspoon
  • Cloves - 2
  • Cinnamon - 1 inch
  • Cardamom - 2
  • Turmeric / Haldi powder - ½ teaspoon
  • Garam Masala - 1 teaspoon
  • Kasuri Methi / Dry fenugreek leaves - 2 teaspoons
  • SALT - 3-4 teaspoons (or as per taste)
  • Yogurt / Curd - ½ cup (100 ml) (not the thick kind)
  • Water - ½ cup (80-100ml) (if required)
  • Coriander / Cilantro leaves - for garnish
Instructions
I. Preparing the baby potatoes -
  1. Boil & peel the potatoes.
  2. Heat a pan & add 4 teaspoons oil to it.
  3. Add the potatoes
  4. Fry till the potatoes turn golden brown and form a nice crisp layer. (keep an eye on the pan as the potatoes may burn if not tossed regularly)
  5. Keep aside
II. For the masala
  1. In a blender, take tomatoes, blanched & peeled almonds, ginger, garlic & red chilis. (ingredients mentioned under 'To grind for masala'.
  2. Blend to a smooth paste & set aside
III. For the gravy
  1. Add the remaining 2 teaspoons of oil to a pan
  2. Add cumin seeds, clove, cinnamon & cardamom. Sauté for 1-2 minutes
  3. Add chopped onions
  4. Sauté till they get a golden brown color.
  5. Add the ground paste (from above ?)
  6. Mix & sauté for 4-5 minutes
  7. Add the Salt, Turmeric, Garam Masala & Kasuri Methi
  8. Mix well. Let it cook for a minute
IV. Final Step: Getting it all together
  1. Add the fried baby potatoes to this mixture and mix once.
  2. Add the yogurt/curd
  3. Mix well and simmer for around 10 minutes
  4. In case the curry is too dry, add a little water.
  5. Garnish with coriander / cilantro leaves & serve!
Notes
- You can substitute for baby potatoes by using normal potatoes & cutting them into 2 inch thick cubes. - Serve with Chapati, Tortilla, Bread, Rice etc.

See Also

View Comments (17)

Leave a Reply

Your email address will not be published.

Rate Recipe:  

© 2020 HONEST COOKING MAGAZINE. ALL RIGHTS RESERVED.
Scroll To Top