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Dum Aloo – Potatoes steamed in spices and yogurt


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  • Author: Kulsum Kunwa
  • Total Time: 35 minutes
  • Yield: 5 1x

Description

A traditional North Indian potato curry steamed in yogurt sauce


Ingredients

Scale
  • 12 baby potatoes (boiled and peeled) *
  • 1 cup ( 250ml ) yogurt
  • 1/2 cup (125 ml) water
  • 1/2 tbsp garlic paste
  • 3 tbsp vegetable oil
  • Coriander leaves to garnish

Powdered spices

  • 2 tsp fennel powder
  • 1/2 tsp ginger powder
  • 1/4 tsp turmeric
  • 2 tsp red chilly powder
  • 1 1/2 tbsp coriander powder
  • 2 tsp garam masala

Whole spices

  • 1 tsp cumin seeds
  • 23 dry red chillies
  • 1 bay leaf
  • 1 cinnamon stick
  • 34 cloves
  • 34 whole black peppercorns
  • 2 cardamom pods

Instructions

  1. Heat oil in a wok and add the whole spices.
  2. Once the spices start to sizzle, add the garlic and powdered spices.
  3. Add in beaten yogurt along with water. Mix well.
  4. The oil with start to separate and form a layer on the top. Add in the boiled potatoes and lightly mix everything.
  5. Cover with a tight lid and steam for 10 minutes. Garnish with coriander and serve with roti or rice.

Notes

Make sure the potatoes are boiled a little less than fork tender. They should retain their shape. If you are using larger potatoes, prick them with a fork after boiling.

  • Prep Time: 15 mins
  • Cook Time: 20 mins
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