Dum Aloo | Baby Potatoes in a Yogurt Gravy

I found the freedom of expression through blogging. Granted, I’m often lost for words. There are only so many words that describe good food! 😉 😀 And yet, the variety, the cuisine, the people make food blogging so much fun!

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. But since yours truly HAS to check the calories that go in & out, the potatoes were shallow fried! 😉 😀 The homemade version is a 1000 times better than the restaurant version. It is mild and tasty. The yogurt brings out a wonderful flavor and those crisp potatoes when soaked in the spicy gravy absorb all that flavor!

DUM ALOO RECIPE | Baby Potatoes in Spicy Yogurt Gravy
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Prep Time: 15-20 min
Cook Time: 30 min
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 – 1/2 teaspoon
Garam Masala – 1 teaspoon
Kasuri Methi / Dry fenugreek leaves – 2 teaspoons
SALT – 3-4 teaspoons (or as per taste)
Yogurt / Curd – 1/2 cup (not the thick kind)
Water – 1/2 cup (if required)
Coriander / Cilantro leaves – for garnish

Method
I. Preparing the baby potatoes –
Boil & peel the potatoes. Prick them all over with a fork.

Heat 4 tsp oil on a deep pan and 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 teaspoons of oil to a pan (I used the same wok that I used to fry potatoes)
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 ↑) and fry for 4-5 min

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!
You can have this with Roti, Naan, Pulav, Rice etc.
Enjoy!

5 Comment

  1. […] purely based on the fresh ingredients used. Unlike my previous attempts at making curries in which I’ve used many dry spices; this dish, devoid of dry spices is really light on the stomach. And you don’t have to stop at […]

  2. kaveri says: Reply

    Looks super good Kavi.

  3. Kanan says: Reply

    Dum aloo looks fantastic.. mouthwatering

  4. nayana says: Reply

    Your dum aloo look tasty, i make them in tomato base, would like to try your version

  5. meena says: Reply

    nice one i do make same way almost but i boil the potatoes only prb i always had was of dahi curdling.. i think wud try ur way next time and thanks for the tips abt oven

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