Aloo Dum

Dive into the bold and comforting flavors of Aloo Dum, a classic Indian curry that transforms humble baby potatoes into a rich, aromatic delight. This vegetarian favorite features golden, pan-fried potatoes simmered in a spiced tomato-yogurt gravy, infused with the warmth of cumin, bay leaves, and garam masala. Perfectly balanced with a hint of heat from red chili powder and a touch of tang from yogurt, this dish is a symphony of taste and texture. Ready in just under an hour, Aloo Dum is a versatile main that pairs beautifully with steamed basmati rice or soft Indian breads like naan or roti. Packed with tantalizing spices and vibrant flavors, this recipe is sure to become a family favorite and a regular on your dinner table!

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 500 grams Baby potatoes
• 3 tablespoons Vegetable oil
• 1 teaspoon Cumin seeds
• 2 pieces Bay leaves
• 1 large Onion, finely chopped
• 1 tablespoon Ginger-garlic paste
• 2 medium Tomato, pureed
• 0.5 teaspoon Turmeric powder
• 1 teaspoon Red chili powder
• 1 teaspoon Coriander powder
• 0.5 teaspoon Garam masala
• 1 teaspoon Salt
• 2 tablespoons Yogurt
• 2 tablespoons Cilantro, chopped
• 1 cup Water

Directions

Step 1

Wash and boil the baby potatoes in salted water until tender, about 10-12 minutes. Drain and allow them to cool slightly, then peel the skins.

Step 2

Heat 2 tablespoons of oil in a large pan over medium heat. Add the boiled potatoes and fry until they are golden brown on all sides. Remove and set aside.

Step 3

In the same pan, add the remaining tablespoon of oil, cumin seeds, and bay leaves. Sauté for a few seconds until aromatic.

Step 4

Add the chopped onion and cook until golden brown, about 3-4 minutes.

Step 5

Stir in the ginger-garlic paste and cook for another 2 minutes until the raw smell disappears.

Step 6

Add the pureed tomato, turmeric powder, red chili powder, coriander powder, and salt. Cook the mixture until the oil separates, about 5-6 minutes.

Step 7

Lower the heat and stir in the yogurt until well combined with the gravy.

Step 8

Return the fried potatoes to the pan and mix well to coat them with the gravy.

Step 9

Pour in the water, cover the pan, and let it simmer for 15 minutes on low heat, allowing the flavors to meld together.

Step 10

Sprinkle garam masala and chopped cilantro over the curry and mix gently.

Step 11

Remove from heat and let it sit for a few minutes before serving.

Step 12

Serve hot with rice or Indian bread like roti or naan.

Nutrition Facts

Serving size	1095.5 grams (1095.5g)

Amount per serving	% Daily Value*
Calories	884

Total Fat 41.80g	54%
Saturated Fat 6.10g	31%
Polyunsaturated Fat 25.20g
Cholesterol 2mg	1%
Sodium 2466mg	107%
Total Carbohydrate 123.80g	45%
Dietary Fiber 14.00g	50%
Total Sugars 16.90g
Protein 17.20g	34%

Vitamin D 14IU	72%
Calcium 260mg	20%
Iron 10mg	57%
Potassium 3067mg	65%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 40.0%

Protein: 7.3%

Carbs: 52.7%