Dum Aloo

Treat your taste buds to the rich and aromatic flavors of Dum Aloo, a classic North Indian curry that transforms humble baby potatoes into a gourmet delight. This dish features golden, pan-fried baby potatoes simmered in a luscious tomato-yogurt gravy infused with the warm spices of cumin, garam masala, and kasuri methi. Cooked on a gentle "dum" for maximum flavor absorption, this velvety curry is both comforting and indulgent. Perfectly balanced with hints of tanginess and spice, Dum Aloo makes an irresistible pairing with fluffy naan, buttery roti, or fragrant steamed rice. Easy to prepare and loaded with authentic flavors, this vegetarian recipe is a must-try for lovers of Indian cuisine.

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 4

Ingredients

• 500 g Baby potatoes
• 3 tbsp Oil
• 1 tsp Cumin seeds
• 1 unit Bay leaf
• 1 large Onion, finely chopped
• 1 tbsp Ginger-garlic paste
• 200 ml Tomato puree
• 0.5 tsp Turmeric powder
• 1 tsp Coriander powder
• 0.5 tsp Red chili powder
• 0.5 tsp Garam masala
• 1 tsp Kasuri methi (dried fenugreek leaves)
• 100 g Yogurt
• 1 tsp or to taste Salt
• 2 tbsp Fresh coriander leaves, chopped
• 300 ml Water

Directions

Step 1

Wash the baby potatoes thoroughly and boil them in salted water until they are just tender but firm enough to hold shape. Drain and allow them to cool slightly.

Step 2

Peel the boiled potatoes and prick them gently with a fork to allow the spices to infuse during cooking.

Step 3

Heat 2 tablespoons of oil in a pan over medium heat. Add the boiled potatoes and shallow fry them until they are golden brown on all sides. Remove and set aside.

Step 4

In the same pan, add the remaining 1 tablespoon of oil. Add cumin seeds and bay leaf, and let them sizzle for a few seconds until aromatic.

Step 5

Add the chopped onion and sauté until it turns golden brown.

Step 6

Stir in the ginger-garlic paste and sauté for another minute until the raw smell disappears.

Step 7

Add the tomato puree and cook for 5-7 minutes, stirring occasionally, until the mixture thickens and the oil begins to separate.

Step 8

Lower the heat and add turmeric powder, coriander powder, red chili powder, and salt. Mix well and cook for another 2 minutes.

Step 9

Add the fried potatoes into the gravy and mix them gently to coat with the spice mixture.

Step 10

Whisk the yogurt and add it to the pan along with water, stirring continuously to prevent curdling. Allow the mixture to come to a gentle simmer.

Step 11

Cover the pan with a tight-fitting lid and let it cook on low heat ('dum') for about 15-20 minutes, allowing the potatoes to absorb the flavors.

Step 12

Sprinkle garam masala and kasuri methi over the dish. Mix gently and cook for another 5 minutes.

Step 13

Garnish with fresh coriander leaves before serving. Serve hot with naan, roti, or steamed rice.

Nutrition Facts

Serving size	(1342.0g)

Amount per serving	% Daily Value*
Calories	1003.6

Total Fat 45.8g	0%
Saturated Fat 4.1g	0%
Polyunsaturated Fat 0.0g
Cholesterol 6mg	0%
Sodium 2543.7mg	0%
Total Carbohydrate 138.4g	0%
Dietary Fiber 16.5g	0%
Total Sugars 28.4g
Protein 23.1g	0%

Vitamin D 48IU	0%
Calcium 407.3mg	0%
Iron 11.0mg	0%
Potassium 3707.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 39.0%

Protein: 8.7%

Carbs: 52.3%