Dum Aloo (Baby Potato Curry)

Dum Aloo is a delicious vegetarian dish made with baby potatoes. In this recipe, baby potatoes are cooked in a rich, thick, and creamy sauce full of flavour. Aloo is potato and Dum is a cooking method where the ingredients are cooked on a very low flame.

There are many versions of Dum Aloo in India such as Punjabi Dum Aloo, Kashmiri Dum Aloo or Bengali Dum Aloo.

The sauce contains yoghurt and Amchur (dried green mango powder) which makes it creamy and tangy. First, the potatoes are boiled, then fried in oil before being added to the gravy. Then everything is cooked on a very low heat so that the potatoes get all the flavour of the gravy.

It can be served with rice or as a garnish, but the best way to serve Dum Aloo is with some Naan or Chapati. In the traditional recipe usually used many varieties of spices, but I have tried to reduce them and leave it as simple as possible.

If you use vegan yoghurt, it can become a delicious vegan recipe.

Dum Aloo (Patatas al curry)

  Ingredients

  1. 300g baby potatoes
  2. 2 small onion
  3. 2 small tomatoes
  4. 30g green peas
  5. 1 tablespoon ginger-garlic paste
  6. 1 plain yoghurt
  7. 1 teaspoon sugar
  8. Salt to taste
  9. 3-4 tablespoons oil

   Whole spices:

  1. 1 bay leaf
  2. 3 green cardamoms
  3. 1/2 cinnamon stick
  4. 2 dry red chilli
  5. 1/2 teaspoon cumin seeds

   Ground spices:

  1. 1 teaspoon turmeric powder
  2. 1 teaspoon cumin powder
  3. 1 teaspoon coriander powder
  4. 1 teaspoon red chilli powder

   For the garnish:

  1. 1-2 teaspoon Amchur powder (dry mango powder) or 2 tablespoons lime juice
  2. 1 teaspoon Kasuri Methi (dried fenugreek leaves)

 

Instructions:

Wash the baby potatoes and boil them with water and salt. Then peel them and prick them with a fork or a toothpick so that the potatoes absorb all the flavour of the sauce.

Cut one onion and tomatoes in cubes and blend them in a blender to get a fine paste. Then set aside.

-In a small bowl mix, all the ground spices (turmeric, cumin, coriander, and chilli) with a little water and set it aside.

Sprinkle the potatoes with a pinch of turmeric and mix. Put a pan with a little oil on the medium-high heat and fry the potatoes until golden. Remove and set aside.

-In this hot oil add whole spices (laurel, cardamom, cumin grains, cinnamon, and cayenne pepper).

-Add the other onion (cut into thin slices) and fry until golden.

Add ginger-garlic paste, onion and tomato paste and the spice mix. Fry everything together until the oil separates from the spices. Then lower the flame.

-Beat the yoghurt very well and add it to the pan. Stir and add the potatoes and green peas.

-Saute everything for one minute on medium heat and add water until it covers the potatoes. Add the sugar. When it starts boiling, lower the flame and cover the pan.

-Cook for about 20 minutes or until we see that the gravy has a thick and creamy texture.

-Sprinkle crushed Kasuri Methi (fenugreek leaves) on top. Sprinkle the Amchur or lime juice.

Serve this delicious potato recipe with Chapati or Naan.

Tips and tricks:

  • If you use baby potatoes, make sure all are of the same size.
  • If you do not want to add sugar, you can exclude it, but it balances the flavour of the gravy.
  • Before adding the yoghurt to the pan, beat it very well and lower the flame so that it does not split.
  • If you don’t have ginger-garlic paste on hand, you can prepare it by adding with the onion and tomato and blending them all in one step.

Dum Aloo (Patatas al curry)

Related Basics:

Pasta de ajo y jengibre

 

 

Dum Aloo (Baby Potato Curry)

Dum Aloo (Baby Potato Curry)

Prep Time 30 mins
Cook Time 30 mins
Total Time 1 hr
Cuisine India
Servings 2
Calories 105 kcal

Ingredients
  

  • 300g baby potatoes
  • 2 small onions
  • 2 small tomatoes
  • 30g green peas
  • 1 tablespoon ginger-garlic paste
  • 1 plain yoghurt
  • 1 teaspoon sugar
  • Salt to taste
  • 3-4 tablespoons oil

Whole spices:

  • 1 bay leaf
  • 3 green cardamoms
  • 1/2 cinnamon stick
  • 2 dry red chillies
  • 1/2 teaspoon cumin seeds

Ground spices:

  • 1 teaspoon turmeric powder
  • 1 teaspoon cumin powder
  • 1 teaspoon coriander powder
  • 1 teaspoon red chilli powder

For the garnish:

  • 1-2 teaspoon Amchur powder (dry mango powder) or 2 tablespoons lime juice
  • 1 teaspoon Kasuri methi (dried fenugreek leaves)

Instructions
 

  • Wash the baby potatoes and boil them with water and salt. Then peel them and prick them with a fork or a toothpick so that the potatoes absorb all the flavour of the sauce.
  • Cut one onion and tomatoes in cubes and blend them in a blender to get a fine paste. Then set aside.
  • In a small bowl mix all the ground spices (turmeric, cumin, coriander, and chilli) with a little water and set it aside.
  • Sprinkle the potatoes with a pinch of turmeric and mix. Put a pan with a little oil on the medium-high heat and fry the potatoes until golden. Remove and set aside.
  • In this hot oil add whole spices (laurel, cardamom, cumin grains, cinnamon, and cayenne pepper).
  • Add the other onion (cut into thin slices) and fry until golden.
  • Add ginger-garlic paste, onion and tomato paste and the spice mix. Fry everything together until the oil separates from the spices. Then lower the flame.
  • Beat the yoghurt very well and add it to the pan. Stir and add the potatoes and green peas.
  • Saute everything for one minute on medium heat and add water until it covers the potatoes. Add the sugar. When it starts boiling, lower the flame and cover the pan.
  • Cook for about 20 minutes or until we see that the gravy has a thick and creamy texture.
  • Sprinkle crushed Kasuri Methi (fenugreek leaves) on top. Sprinkle the Amchur or lime juice.
  • Serve this delicious potato recipe with Chapati or Naan.

Notes

Tips and tricks:

  • If you use baby potatoes, make sure all are of the same size.
  • If you do not want to add sugar, you can exclude it, but it balances the flavour of the gravy.
  • Before adding the yoghurt to the pan, beat it very well and lower the flame so that it does not split.
  • If you don't have ginger-garlic paste on hand, you can prepare it by adding with the onion and tomato and blending them all in one step.

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