Dum Aloo Recipe – Baby Potato Curry
Dum aloo is a delicious and flavorful potato curry. It is made with baby potatoes and slow cooked in a creamy sauce made with onions, tomatoes, yogurt, and various spices. There are various ways of making dum aloo in different states in India.
Traditionally dum aloo is slow cooked in an earthen pot. The lid of the pot is sealed with a cloth or dough to prevent the steam from escaping, so the curry will get cooked on a low flame in its own juices and absorb all the flavors from the spices in the sauce.
Potatoes are deep fried before adding them to the spicy sauce. I cook the baby potatoes and then shallow fry them for a healthier version. You can use regular potatoes as well and make 4-6 pieces out of them.
Table of Contents
Ingredients
For Masala:
- Coriander seeds/Dhania
- Cumin seeds/Jeera
- Fennel seeds/Saunf
- Peppercorn/Kaali mirch
- Cinnamon stick/Dalchini
- Green cardamom/Elaichi
For Curry:
- Baby potatoes
- Tomato puree
- Onion
- Ginger
- Coriander leaves
- Bay leaf
- Kasoori methi
- Ginger powder
- Turmeric powder
- Red chili powder
- Kashmiri red chili powder
- Salt
- Sugar
- Yogurt/Dahi
- Oil
Dum Aloo Step By Step Recipe
Heat some water in a deep pot on medium to high heat, add washed baby potatoes to it and let them cook till the water starts boiling- about 12 minutes.
In a strainer, drain the potatoes and wash them with cold water. You can easily peel the potatoes with your hands.
Prick the potato all over with a fork or a toothpick. Repeat the same step with the rest of the potatoes.
Keep the pan on medium heat, add some oil, and shallow fry the potatoes for 3-5 minutes till the color changes into golden brown. Keep them aside.
For Masala
In a pan, add coriander seeds, cumin seeds, fennel seeds, peppercorn, a cinnamon stick, and green cardamom (I have used cardamom powder), and dry roast them for 2-3 minutes. Keep it aside and let it cool down completely.
In a spice grinder, add the dry roasted spices. Make a fine powder and keep aside.
For Gravy
In a pan, heat 2 tsp oil and add sliced onions, ginger, and some salt. Cook them for 4-5 minutes on medium heat. If you are using tomatoes, cook for 10 minutes, covered by a lid, until they become soft and mushy. Let the mixture cool down completely.
In a blending jar, add cooked onions, tomato puree, ¼ cup water and previously made masala. Blend everything well into a smooth paste and keep aside.
For Curry
Heat 1 tbsp oil in a pan, add one bay leaf to it. Now add the blended paste to it and add ½ tsp kashmiri red chili powder. Mix everything well and cover it with a lid on medium-low heat for about 7-8 minutes, till it thickens.
In a small bowl, add 1 tbsp of yogurt/dahi, â…“ tsp of red chili powder, â…› tsp turmeric powder and mix well.
Add the yogurt mixture to the thickened paste. Add 2 tbsp of water and cook it till oil separates from the paste on a low flame for about 5 minutes.
Now, add 1 ¼ cup water and let it cook for 2 minutes. Add ⅛ tsp ginger powder, 1 tbsp crushed kasoori methi, and ½ tsp sugar. Mix well.
Add baby potatoes in the gravy and mix well. Let the potatoes cook on a low flame, cover it with the lid for about 5-7 minutes. Because of this, the potatoes can absorb some spices and flavors from the gravy.
Switch off the flame. Garnish with some coriander leaves and serve.
How To Store Dum Aloo?
Dum aloo can be stored easily in the refrigerator for up to 4 days in an airtight container.
You can freeze dum aloo for 3 months in a freezer safe container. Thaw it overnight in the fridge and heat it up in the microwave or in the pan just before serving.
How To Serve Dum Aloo?
Serve dum aloo with pooris, roti, plain paratha, plain/garlic naan, lachha paratha or tandoori roti.
Dum aloo goes really well with jeera rice, plain basmati rice or green peas pulav.
You can serve dum aloo as a side dish along with dal fry, boondi raita, pickle, rice, or any Indian flat bread for a wholesome meal.
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Dum Aloo Recipe – Baby Potato Curry
Ingredients
For Masala
- 1.5 tbsp Coriander seeds/Dhania
- 1/2 tsp Cumin seeds/Jeera
- 1/2 tsp Fennel seeds/Saunf
- 4 Peppercorn/Kaali mirch
- 1 inch Cinnamon stick/Dalchini
- 1 Green cardamom/Elaichi
For Curry
- 16 Baby potatoes
- 1/4 cup Tomato puree/ 2 Tomatoes
- 1 large Onion sliced
- 1/2 inch Ginger chopped
- Coriander leaves chopped for garnishing
- 1 Bay leaf
- 1 tbsp Kasoori methi/Dry fenugreek leaves
- 1/8 tsp Ginger powder
- 1/8 tsp Turmeric powder/Haldi
- 1/3 tsp Red chili powder
- 1/2 tsp Kashmiri red chili powder
- 1 tsp Salt or as required
- 1/2 tsp Sugar
- 1 tbsp Yogurt/Dahi
- 2 tsp Oil for gravy
- 1 tbsp Oil for curry
- Oil for shallow frying
Instructions
- Heat some water in a deep pot on medium to high heat, add washed baby potatoes to it, and let them cook till water starts boiling for about 12 minutes.
- In a strainer, drain the potatoes and wash them with cold water. You can easily peel the potatoes with your hands.
- Prick the potato all over with a fork or a toothpick. Repeat the same step with the rest of the potatoes.
- Keep the pan on medium heat, add some oil and shallow fry the potatoes for 3-5 minutes till the color changes into golden brown. Keep them aside.
For Masala
- In a pan, add coriander seeds, cumin seeds, fennel seeds, peppercorn, a cinnamon stick, green cardamom(I have used cardamom powder), and dry roast them for 2-3 minutes. Keep it aside and let it cool down completely.
- In a spice grinder, add the dry roasted spices and make a fine powder and keep aside.
For Gravy
- In a pan, heat 2 tsp oil and add sliced onions, ginger, and some salt. Cook them for 4-5 minutes on medium heat. Let the mixture cool down completely.
- In a blending jar, add cooked onions, tomato puree, ¼ cup water and previously made masala. Blend everything well into a smooth paste and keep aside.
For Curry
- Heat 1 tbsp oil in a pan, add one bay leaf to it. Now add the blended paste to it and add Kashmiri red chili powder. Mix everything well and cover it with a lid on medium-low heat for about 7-8 minutes till it thickens.
- In a small bowl, add yogurt/dahi, red chili powder, turmeric powder and mix well.
- Add the yogurt mixture to the thickened paste. Add 2 tbsp of water and cook it till oil separates from the paste on a low flame for about 5 minutes.
- Now, add 1 ¼ cup water and let it cook for 2 minutes. Add ginger powder, crushed kasoori methi, and sugar. Mix well.
- Add baby potatoes in the gravy and mix well. Let the potatoes cook on a low flame, cover them with the lid for about 5-7 minutes. This is because the potatoes can absorb some spices and flavors from the gravy.
- Switch off the flame. Garnish with some coriander leaves and serve.
Notes
- If you are using chopped tomatoes instead of tomato puree add them to the cooked onions. Cover with a lid till they become soft and mushy for about 10 minutes.Â
- You can use 3-4 regular potatoes instead of baby potatoes. Chop them up into 4-6 pieces depending on the size of the potatoes.Â
- Deep fry the peeled potatoes- instead of boiling and shallow frying them.
- You can add some honey instead of sugar in the recipe. Sugar balances out the sourness of the tomatoes and yogurt and gives some sweetness to the curry.
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