Dum Aloo: Spiced Baby Potato Curry with Yogurt and Aromatic Masala Recipe

Introduction

Dum Aloo is a rich and flavorful Indian potato curry that features tender baby potatoes simmered in a spiced yogurt-based sauce. This dish is perfect for those who enjoy vibrant spices and creamy textures in their meals.

Ingredients

• 500g baby potatoes, peeled
• 2 tbsp vegetable or sunflower oil
• 1 onion, finely chopped
• 3 cardamom pods
• 3 bay leaves
• 2 cinnamon sticks
• ½ tsp cumin seeds
• ½ tsp kalonji seeds (nigella seeds), plus extra to serve
• 1 medium tomato, chopped
• 1 tsp ginger and garlic paste
• 1 tsp fenugreek
• 1 tsp chilli powder
• ½ tsp turmeric
• 1 tsp ground coriander
• 1 tsp cumin
• 1 tbsp gram flour (chickpea flour)
• 250g Greek yogurt
• Chopped coriander, garam masala and cashews, to serve

Instructions

1. Step 1: Put the peeled baby potatoes in a pan of salted water and bring to a boil. Cook for about 10 minutes until they are just tender. Drain and set aside.
2. Step 2: Heat the oil in a pan over medium-high heat. Fry the potatoes for 3 to 4 minutes until they are lightly golden all over. Remove from the pan and set aside.
3. Step 3: In the same pan, add the chopped onion, cardamom pods, bay leaves, cinnamon sticks, cumin seeds, and kalonji seeds. Fry for 6 to 8 minutes until the onions turn golden.
4. Step 4: Stir in the chopped tomato and ginger-garlic paste, followed by fenugreek, chilli powder, turmeric, ground coriander, and cumin. Cook for 1 to 2 minutes until the tomato softens.
5. Step 5: In a small bowl, mix the gram flour and Greek yogurt until smooth. Add this mixture to the masala in the pan along with 100ml of water. Simmer for 1 minute.
6. Step 6: Return the fried potatoes to the pan, stirring gently to coat them with the masala sauce. Cover and steam over low heat for 8 to 10 minutes.
7. Step 7: To serve, sprinkle with extra kalonji seeds, chopped coriander, a pinch of garam masala, and cashews for added texture and flavor.

Tips & Variations

• For a richer flavor, you can roast the spices lightly before adding them to the pan to deepen the aroma.
• Use full-fat Greek yogurt to prevent curdling and to add creaminess to the sauce.
• Swap baby potatoes for small regular potatoes cut into bite-sized pieces if needed.
• Add a splash of cream or coconut milk at the end for an even creamier sauce.

Storage

Store any leftover dum aloo in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a little water if the sauce has thickened too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular potatoes instead of baby potatoes?

Yes, you can use regular potatoes cut into bite-sized pieces. Just adjust the boiling time until they are tender.

How can I make this dish vegan?

Replace Greek yogurt with a plant-based yogurt alternative and use oil instead of ghee. Make sure the yogurt is unsweetened for the best flavor.

Dum Aloo: Spiced Baby Potato Curry with Yogurt and Aromatic Masala Recipe

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★★★★★

4.5 from 137 reviews

• Author: Cleo
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

Dum aloo is a flavorful Indian dish featuring tender baby potatoes cooked in a rich, spiced yogurt-based gravy. The potatoes are first boiled and lightly fried before being simmered in a fragrant masala sauce with a blend of aromatic spices, yogurt, and chickpea flour, resulting in a creamy, mildly spicy curry perfect for serving with rice or Indian breads.

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Ingredients

Scale 1x2x3x

Potatoes

• 500g baby potatoes, peeled

Masala and Spices

• 2 tbsp vegetable or sunflower oil
• 1 onion, finely chopped
• 3 cardamom pods
• 3 bay leaves
• 2 cinnamon sticks
• ½ tsp cumin seeds
• ½ tsp kalonji seeds (nigella seeds), plus extra to serve
• 1 medium tomato, chopped
• 1 tsp ginger and garlic paste
• 1 tsp fenugreek
• 1 tsp chilli powder
• ½ tsp turmeric
• 1 tsp ground coriander
• 1 tsp cumin

Sauce

• 1 tbsp gram flour (chickpea flour)
• 250g Greek yogurt
• 100ml water

To Garnish

• Chopped coriander
• Garam masala
• Cashews

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Instructions

1. Boil the potatoes: Put the peeled baby potatoes in a pan of salted water, bring to a boil and cook for 10 minutes, until just tender. Drain and set aside to cool slightly.
2. Fry the potatoes: Heat the oil in a pan over medium-high heat. Add the boiled potatoes and fry them for 3-4 minutes until they are lightly golden all over. Remove the potatoes from the pan and set aside.
3. Prepare the masala base: In the same pan, add the finely chopped onion, cardamom pods, bay leaves, cinnamon sticks, cumin seeds, and kalonji seeds. Fry this mixture for 6-8 minutes until the onion turns golden and the spices are fragrant.
4. Add tomato and spices: Stir in the chopped tomato, ginger and garlic paste, fenugreek, chilli powder, turmeric, ground coriander, and cumin. Cook for 1-2 minutes until the tomato softens and the spice mixture is aromatic.
5. Mix yogurt and gram flour: In a separate bowl, combine the gram flour (chickpea flour) and Greek yogurt, stirring until smooth and well blended to prevent lumps.
6. Combine sauce and potatoes: Stir the yogurt and gram flour mixture into the masala pan. Pour in 100ml water and bring the sauce to a simmer for 1 minute. Then add the fried potatoes and stir gently to coat them evenly with the masala sauce.
7. Simmer to finish cooking: Cover the pan with a lid and steam the potatoes in the sauce over low heat for 8-10 minutes, allowing them to absorb the flavors and the sauce to thicken slightly.
8. Garnish and serve: Before serving, sprinkle the dish with extra kalonji seeds, chopped fresh coriander, a pinch of garam masala, and cashews for added texture and aroma.

Notes

• If baby potatoes are unavailable, small regular potatoes can be used but adjust boiling time accordingly.
• Using Greek yogurt gives the sauce a creamy texture and tangy flavor; regular yogurt can be used but whisk well to avoid curdling.
• Adjust chili powder to control heat level according to preference.
• Kalonji (nigella) seeds add a distinct flavor but can be omitted if unavailable.
• This dish pairs well with plain basmati rice or Indian breads like naan or roti.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Indian

Keywords: Dum aloo, Indian potato curry, baby potatoes, vegetarian Indian recipe, yogurt-based curry, spiced potato dish