How To Make Dum Aloo | Indian Potato Curry Recipe by Ruchi Bharani

baby potatoes

🥗Healthier: sweet potatoes

💰Cheaper: regular potatoes

Sweet potatoes add a nutritious twist while regular potatoes are more economical.

yogurt

🥗Healthier: coconut yogurt

💰Cheaper: buttermilk

Coconut yogurt is dairy-free while buttermilk is often less expensive.

garam masala

🥗Healthier: homemade spice blend

💰Cheaper: individual spices

Homemade blends can be healthier and using individual spices can reduce costs.

green chilies

🥗Healthier: jalapeños

💰Cheaper: red pepper flakes

Jalapeños provide similar heat while red pepper flakes are often more accessible.

Soak 250 grams of potatoes in water.

Boil 3 tomatoes and puree them.

Roughly chop 2 small onions and 3 green chilies.

Soak 1.5 tablespoons of cashews in water.

Grind the chopped onions, garlic, green chilies, and ginger into a smooth paste.

Grind the soaked cashews with a little water into a paste.

Heat 1.5 tablespoons of butter in a pan.

Add cinnamon, cloves, and cardamom to the butter and cook for 30-40 seconds.

Add the onion paste and cook for 8-10 minutes until it becomes dry and dark in color.

Add the cashew paste and cook for 1 minute.

Stir in the tomato puree and mix well.

Add dry spices: garam masala, Kashmiri red chili powder, salt, sugar, and yogurt.

Cook the gravy for 4-5 minutes.

Add the boiled and peeled baby potatoes to the gravy.

If needed, add about 1 cup of water to prevent sticking.

Cover and let it simmer for 10-12 minutes until the potatoes are cooked.

Check if the potatoes are cooked by poking them with a spoon.

Garnish with coriander leaves, onion slices, and a lime wedge.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens