Dum Aloo Recipe
This easy vegetarian Punjabi dum aloo recipe has a tangy, sour, spicy, and creamy curry gravy coating tender potatoes.
Ingredients
- 1 litre oil to deep fry
- 650 g baby potatoes
- 1 ½ tablespoons mustard oil
- 1 teaspoon cumin seeds
- 3 pods green cardamom
- 1 pod black cardamom
- 1 stick true cinnamon
- 3 leaves Indian bay
- 2 cloves
- 1 red onion finely minced
- 2 teaspoon ginger garlic paste
- 240 g tomato pureed
- ¼ teaspoon turmeric powder
- 1 teaspoon coriander powder
- ½ teaspoon red chilli powder
- 2 teaspoon Kashmiri chilli powder
- 180 g yoghurt
- 300 ml water
- 1 tablespoon double cream heavy cream in the U.S.
- 1 teaspoon dried fenugreek leaves kasuri methi
- ⅛ teaspoon garam masala
- Sea salt to taste
- fresh coriander finely chopped, to serve
Instructions
- Begin by parboiling 650 g baby potatoes in salted boiling water for just under 5 minutes. Drain, cool, and then peel the potatoes.
- Heat 1 litre oil in a large deep-fat fryer or kadai*. Use a food thermometer and add the potatoes once the oil reaches 190℃ (375 degrees℉). Fry until golden brown, then drain on kitchen paper and set aside.
- Heat 1 ½ tablespoons mustard oil in a large kadai over low-medium heat and immediately add 1 teaspoon cumin seeds. Once they gently crackle, add 3 pods green cardamom, 1 pod black cardamom, 1 stick true cinnamon, 3 leaves Indian bay, and 2 cloves.
- Add 1 red onion and sauté until golden to develop the depth of flavour. Add 2 teaspoon ginger garlic paste, stir until the raw smell fades, then add 240 g tomato, which has been made into a paste. Mix well.
- Add the ground spices, including ¼ teaspoon turmeric powder, 1 teaspoon coriander powder, ½ teaspoon red chilli powder, and 2 teaspoon Kashmiri chilli powder. Mix well and let the base cook over low heat for at least 10 minutes, stirring consistently to avoid sticking. Add a dash of hot water if necessary.
- Add 300 ml water to adjust the consistency. Next, take 180 g yoghurt in a bowl and whisk it thoroughly. Add the yoghurt to the curry gravy along with the fried potatoes, and stir well. Let it simmer until the potatoes have softened (test with a knife).
- Season the curry with 1 teaspoon dried fenugreek leaves (crush this between your palms before adding to bring out the aroma), ⅛ teaspoon garam masala, Sea salt to taste, and 1 tablespoon double cream. Mix, turn off the heat, and serve with fresh coriander.
Notes
* Always exercise caution when cooking with large amounts of hot oil. If you prefer, you can air-fry the potatoes.
Nutrition
Serving: 1gCalories: 393kcalCarbohydrates: 58gProtein: 9gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 12gCholesterol: 7mgSodium: 422mgFiber: 7gSugar: 8g
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