Dum Aloo Recipe | Potatoes in Tomato & Yoghurt Gravy

Dum Aloo Recipe | Potatoes in Tomato & Yoghurt Gravy

Dum Aloo is a very rich and particular Indian curry. A hot and tangy dish as the result of the number of spices used along with the addition of yoghurt. In this dum aloo recipe, boiled and shallow fried potatoes, simmer in a spiced tomato and yoghurt gravy.

The use of whole spices and mustard oil in this recipe gives a more authentic flavour to this Kashmir dish.

Tips when making this Dum Aloo recipe:

  • Roast whole spices on a medium-high flame, if the oil is too hot they will burn before they release their aroma.
  • When adding cumin and fennel seeds to the oil it should be hot enough them to splutter in the first few seconds and once they do, add the next ingredients without cooking the seeds any further.
  • This is a recipe with yoghurt, lower the flame before adding it to the gravy to avoid it from curdling.
  • Adding freshly chopped coriander gives freshness required to this dish, do not skip it.

Dum Aloo Recipe With Step by Step Photos:

Dum Aloo Recipe Ingredients
Dum Aloo Recipe Ingredients
Dum Aloo Recipe
Prick the boiled and peeled potatoes with a fork, then mix in a bowl with salt, 1/4 tsp of turmeric and 1/4 tsp of red chilli powder.
Dum Aloo Recipe
Heat up oil in a pan and shallow fry the potatoes until golden, then keep aside in a kitchen towel lined tray.
Dum Aloo recipe
Heat up 2 tbsp of mustard oil in a pan, add smashed green cardamom, 1 clove and 1 inch of cinnamon stick, roast the spices until aromatic.
Add the fennel and cumin seeds let them sizzle.
Add the Chopped onions, ginger and garlic and cook until raw garlic aroma disappears.
Dum Aloo Recipe
mix in the tomato puree, cook for 5 minutes.
Dum Aloo Recipe
Add the spices, turmeric, cumin, coriander and red chilli powder, season with salt and cook for 5 minutes more on medium flame.
Dum Aloo Recipe
Add the yoghurt to the gravy mixing immediately,
Dum Aloo Recipe
then add the fried potatoes and a half cup of water, simmer for a few minutes. Add garam masala powder and dried fenugreek leaves crushing them in your hand before mixing, cook for 2 minutes,
Dum Aloo Recipe
Add chopped fresh coriander and serve.

 

 

AuthorAndreia Machado

Yields3 Servings
Prep Time15 minsCook Time40 minsTotal Time55 mins

 10 Small potatoes skin on
 3 Ripe Tomatoes diced
 1 Onion chopped
 3 Garlic cloves minced
 ½ Inch of ginger chopped
 1 Green chilli sliced
 1 tbsp Fresh coriander chopped
 1 tbsp Greek yoghurt full fat
 2 Green cardamom pods
 1 Clove
 1 Inch Indian cinnamon stick
 ½ tsp Fennel seeds
 1 tsp Cumin seeds
 ½ tsp Turmeric powder
 ½ tsp Red chilli powder (1/4 to fry the potatoes + 1/4 for the gravy)
 1 tsp Cumin powder
 1 tsp Coriander powder
 ½ tsp Garam masala powder
 1 tsp Dried fenugreek leaves / Kasoori methi
 Vegetable oil to fry
 Salt to taste
 2 tbsp Mustard oil

1

Boil the potatoes with the skin on until soft, when cold to touch peel and prick them with a fork, then mix in a bowl with salt, 1/4 tsp of turmeric and 1/4 tsp of red chilli powder.

2

Heat up oil in a pan and shallow fry the potatoes until golden, then keep aside in a kitchen towel lined tray.

3

Blend the tomatoes into a pure.

4

Heat up 2 tbsp of mustard oil in a pan, add smashed green cardamom, 1 clove and 1 inch of cinnamon stick, roast the spices until aromatic then add the fennel and cumin seeds let them sizzle.

5

Add the Chopped onions, ginger and garlic and cook until raw garlic aroma disappears.

6

Add chopped green chilli cook for a few seconds, mix in the tomato puree, cook for 5 minutes then add the spices, turmeric, cumin, coriander and red chilli powder, season with salt and cook for 5 minutes more on medium flame.

7

Whisk the yoghurt in a bowl, reduce the flame add the yoghurt to the gravy mixing immediately, then add the peeled potatoes and a half cup of water, simmer for a few minutes.

8

Add garam masala powder and dried fenugreek leaves crushing them in your hand before mixing, cook for 2 minutes, add chopped fresh coriander and serve.

Ingredients

 10 Small potatoes skin on
 3 Ripe Tomatoes diced
 1 Onion chopped
 3 Garlic cloves minced
 ½ Inch of ginger chopped
 1 Green chilli sliced
 1 tbsp Fresh coriander chopped
 1 tbsp Greek yoghurt full fat
 2 Green cardamom pods
 1 Clove
 1 Inch Indian cinnamon stick
 ½ tsp Fennel seeds
 1 tsp Cumin seeds
 ½ tsp Turmeric powder
 ½ tsp Red chilli powder (1/4 to fry the potatoes + 1/4 for the gravy)
 1 tsp Cumin powder
 1 tsp Coriander powder
 ½ tsp Garam masala powder
 1 tsp Dried fenugreek leaves / Kasoori methi
 Vegetable oil to fry
 Salt to taste
 2 tbsp Mustard oil

Directions

1

Boil the potatoes with the skin on until soft, when cold to touch peel and prick them with a fork, then mix in a bowl with salt, 1/4 tsp of turmeric and 1/4 tsp of red chilli powder.

2

Heat up oil in a pan and shallow fry the potatoes until golden, then keep aside in a kitchen towel lined tray.

3

Blend the tomatoes into a pure.

4

Heat up 2 tbsp of mustard oil in a pan, add smashed green cardamom, 1 clove and 1 inch of cinnamon stick, roast the spices until aromatic then add the fennel and cumin seeds let them sizzle.

5

Add the Chopped onions, ginger and garlic and cook until raw garlic aroma disappears.

6

Add chopped green chilli cook for a few seconds, mix in the tomato puree, cook for 5 minutes then add the spices, turmeric, cumin, coriander and red chilli powder, season with salt and cook for 5 minutes more on medium flame.

7

Whisk the yoghurt in a bowl, reduce the flame add the yoghurt to the gravy mixing immediately, then add the peeled potatoes and a half cup of water, simmer for a few minutes.

8

Add garam masala powder and dried fenugreek leaves crushing them in your hand before mixing, cook for 2 minutes, add chopped fresh coriander and serve.

Dum Aloo | Potatoes in Spicy Tomato & Yoghurt Gravy

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