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.
Dum Aloo | Baby Potatoes in Yogurt Gravy
- Total Time: 45 minutes
- Yield: 4 1x
Description
Baby Potatoes cooked in spicy Yogurt Gravy
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 1/2 cups (1 large onion)
- Oil - 6 tsp (4 tsp for frying potatoes & 2 tsp for gravy)
- Cumin Seeds / Jeera - 1 tsp
- Cloves - 2
- Cinnamon - 1 inch
- Cardamom - 2
- Turmeric / Haldi powder - 1/2 tsp
- Garam Masala - 1 tsp
- Kasuri Methi / Dry fenugreek leaves - 2 tsp
- SALT - 3-4 tsp (or as per taste)
- Yogurt / Curd - 1/2 cup (100 ml) (not the thick kind)
- Water - 1/2 cup (80-100ml) (if required)
- Coriander / Cilantro leaves - for garnish
Instructions
I. Preparing the baby potatoes –
- Boil & peel the potatoes.
- Heat a pan & add 4 tsp oil to it.
- Add the potatoes
- 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)
- Keep aside
II. For the masala
- In a blender, take tomatoes, blanched & peeled almonds, ginger, garlic & red chilis. (ingredients mentioned under ‘To grind for masala’.
- Blend to a smooth paste & set aside
III. For the gravy
- Add the remaining 2 tsp of oil to a pan
- Add cumin seeds, clove, cinnamon & cardamom. Sauté for 1-2 minutes
- Add chopped onions
- Sauté till they get a golden brown color.
- Add the ground paste (from above ?)
- Mix & sauté for 4-5 minutes
- Add the Salt, Turmeric, Garam Masala & Kasuri Methi
- Mix well. Let it cook for a minute
IV. Final Step: Getting it all together
- Add the fried baby potatoes to this mixture and mix once.
- Add the yogurt/curd
- Mix well and simmer for around 10 minutes
- In case the curry is too dry, add a little water.
- 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.
- Prep Time: 30 mins
- Cook Time: 25 mins
- Category: Side Dish
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 180
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Frequently Asked Questions
What makes this version of Dum Aloo healthier?
The article notes that authentic Dum Aloo calls for deep-frying the potatoes. This recipe instead pan-fries the boiled baby potatoes in just 4 teaspoons of oil until golden and crisp — giving you the caramelized exterior without the oil of deep frying.
What does “dum” mean in the context of this dish?
The article explains that dum means steam or pressure in Hindi. The name Dum Aloo refers to cooking the potatoes under a tight lid so they absorb flavor from the spiced gravy — in this recipe, that means simmering with the lid on for 10 minutes after adding the yogurt.
What is Kasuri Methi and why does it appear in this recipe?
Kasuri Methi is dried fenugreek leaves. The recipe adds 2 teaspoons to the gravy along with garam masala and turmeric, contributing a slightly bitter, aromatic depth characteristic of many North Indian gravies. Find it in Indian grocery stores or the international aisle of larger supermarkets.
Found the recipe interesting at the first place..tried it today..my husband n mom simply relished it..since I dint have almonds, I used cashews and also fried the potatoes after coating it with some salt turmeric n red chilli..it gave a good texture n flavour to baby potatoes. Thanks for sharing the recipe ?
It is good enough .tried and follow steps . It works.
However took more time as written .
Also I think potato when frying need little bit salt or during boiling time so that baby patato also have its own taste.