Gluten-Free Dum Aloo

Experience the rich, aromatic flavors of Gluten-Free Dum Aloo, a classic Indian curry reimagined to cater to gluten-free diets without compromising on taste. This dish features tender baby potatoes perfectly fried to golden perfection and simmered in a luscious yogurt-based gravy infused with bold spices like garam masala, cumin, and dried fenugreek leaves. The creaminess of the tomato-onion curry, combined with subtle hints of fennel and turmeric, makes every bite a burst of flavor. Perfectly paired with gluten-free naan or steamed basmati rice, this wholesome, naturally gluten-free recipe is ideal for weeknight dinners or special occasions. Ready in just 60 minutes, it’s a crowd-pleaser that will have everyone reaching for seconds.

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 500 grams baby potatoes
• 1 cup plain yogurt (ensure gluten-free)
• 1 teaspoon cumin seeds
• 1 tablespoon ginger-garlic paste
• 1 medium onion, finely chopped
• 1 cup tomato puree
• 1 teaspoon turmeric powder
• 1 teaspoon coriander powder
• 1 teaspoon red chili powder
• 1 teaspoon garam masala
• 1 teaspoon dried fenugreek leaves (kasuri methi)
• 1 teaspoon fennel seeds
• 1 bay leaf
• 3 tablespoons cooking oil
• 2 tablespoons fresh coriander leaves, chopped
• 1 cup water
• 1 teaspoon salt

Directions

Step 1

Wash and boil the baby potatoes in salted water until they are fork-tender but not mushy. Peel and set them aside.

Step 2

In a large pan, heat 2 tablespoons of oil over medium heat. Add boiled potatoes and fry them until they form a light golden crust. Remove and keep aside.

Step 3

In the same pan, add the remaining oil. Once hot, add cumin seeds, fennel seeds, and bay leaf, and sauté for a few seconds until they splutter.

Step 4

Add the chopped onion and sauté until they turn golden brown. Stir in the ginger-garlic paste and cook for another minute until the raw smell disappears.

Step 5

Lower the heat and add the tomato puree, turmeric powder, coriander powder, red chili powder, and salt. Cook well until the oil starts to separate from the mixture.

Step 6

Whisk yogurt in a bowl to a smooth consistency and gradually add it to the pan, stirring continuously to avoid curdling. Let it simmer for 2-3 minutes.

Step 7

Add the fried potatoes to the gravy and mix well. Pour in a cup of water, cover the pan with a lid, and let it cook on low heat for about 15 minutes.

Step 8

Crush dried fenugreek leaves with your hands and add to the curry along with garam masala. Stir well and let it cook for another 5 minutes until the gravy thickens.

Step 9

Garnish with freshly chopped coriander leaves and serve hot with gluten-free naan or rice.

Nutrition Facts

Serving size	1419.1 grams (1419.1g)

Amount per serving	% Daily Value*
Calories	1116

Total Fat 50.40g	65%
Saturated Fat 9.60g	48%
Polyunsaturated Fat 0.00g
Cholesterol 24mg	8%
Sodium 2602mg	113%
Total Carbohydrate 145.40g	53%
Dietary Fiber 18.30g	65%
Total Sugars 32.80g
Protein 28.40g	57%

Vitamin D 126IU	631%
Calcium 555mg	43%
Iron 13mg	73%
Potassium 4079mg	87%

*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: 39.5%

Protein: 9.9%

Carbs: 50.6%