Punjabi style Dum Aloo, a curry made with baby potatoes and cooked with spices, yogurt, this curry is so flavorful you won’t miss meat at all.
Dum Aloo is curry made with baby potatoes in smooth, aromatic, and creamy sauce made with onions, tomatoes and yoghurt. Its flavourful and aromatic without being overly spicy. It’s perfect for meat free dinners or as a side to go along with rice dish.
There are several versions of this recipe. A Kashmiri version that is made without ginger garlic and then there is Bengali version. I’m making Punjabi version which is popular in Northern India and Pakistan.
Ingredients for Dum Aloo
Dum aloo is one of those recipes that you can whip up just using pantry ingredients and humble potatoes. Traditionally this recipe is made with baby potatoes. Both red and yellow baby potatoes are fine to use. If you can’t find baby potatoes use medium sized potatoes cut them in half or quarters.
I like to keep the skin as baby potatoes have very thin skin which is very tender. And it gets nicely golden when fried.
The spices used for dum aloo are very basic as well. All you need is cumin, cinnamon, cardamom, cloves, black pepper corns, red chilli powder, Kashmiri red chilli powder, coriander powder and garam masala.
HOW TO MAKE DUM ALOO
Firstly, boil the potatoes until they are fully done. Prick them with a skewer or toothpick. This allows them to absorb the sauce later.
In a pan heat oil and fry potatoes until they are lightly golden. Take them out and set aside.
To Make Sauce : In the same oil temper cumin seeds, cinnamon, cloves, black pepper corn and cardamom. Fry onions until they are soft and then add tomatoes. Cook until tomatoes have softened.
Here I take out onions and tomatoes and blend them with hand blender. This not only saves time but also helps make sauce very smooth.
In the same pan I make masala. Add red chilli powder, cumin powder, coriander powder and Kashmiri red chilli and fry them in oil on low heat. Keep stirring to prevent it from sticking to the pan and add a dash of water. Pour the pureed onions in and fry it. Lastly add yoghurt until the oil comes on the top.
The sauce is the highlight of this dish. It’s essential to cook it on low heat without rushing through the process.
Once sauce is ready add potatoes and allow them to simmer for few minutes. Lastly garnish with fresh cilantro/coriander.
WATCH HOW TO MAKE DUM ALOO
How To Serve Dum Aloo
You can enjoy dum aloo with roti, naan or paratha. It also goes well with plain steamed rice or Pea Pulao. Serve fresh salad made from cucumbers, onions and tomatoes, dressed with salt and lemon juice.
If you are serving at dinner, it’s a perfect vegetarian side to compliment meat dishes.
OTHER VEGETARIAN RECIPE TO TRY
Palak Paneer
Lahori Chanay
Punjabi Kadhi Pakora
Got any questions? Ask Me! I’m happy to help if you have any question. If you try this recipe and like it or have some suggestions , leave some comments below. Tag me on Instagram with your creation #sugarspice.more
Dum Aloo
Ingredients
- 500 g Baby Potatoes
- 1 Large Onion Sliced
- 1 Medium Tomato chopped
- 1 tbsp Garlic Paste
- 1 tbsp Ginger paste
- ½ cup Plain Yoghurt
- 1 tsp Cumin Seeds
- 1 piece Cinnamon Stick
- 2 Cardamoms
- 5-6 Black pepper Corns
- 4-5 Cloves
- 1½ tsp Red Chilli Powder
- 1 tsp Kashmiri Red Chilli
- ¼ tsp Turmeric
- 1 tsp Cumin Powder
- 1 tsp Coriander Powder
- ½ cup oil
- ½ tsp Garam Masala
- Salt to taste
- Coriander/cilantro
Instructions
- In a pot put potatoes, cover them with water and boil them until fully cooked.
- Drain them and using a skewer or a tooth pick prick them all over.
- In a pot or deep pan heat oil reserving 2 tbsp for later. Fry potatoes while turning them until they are golden. Take them out and set aside.
- In the same pan add cumin seeds, cinnamon, cardamom, cloves and black pepper. Temper for a minute and then add onions.
- Fry onions on medium low heat until they are soft. Add Ginger and garlic papste and fry for half a minute. Add tomatoes and continue to cook until they are soft as well.
- Take them out and add little water. Using stick blender or blender puree it and set aside.
- In the same pan add reserved oil and put spices including red chilli powder, Kashmiri chilli powder, cumin powder and coriander powder. On low heat temper them while constantly stirring.
- Add a dash of water and continue to cook until its starts to simmer. Pour the pureed onion mixture and fry on medium heat for 2 minutes.
- Add yoghurt and stir it in. Turn the heat high and cook the sauce until the water from yoghurt evaporates and oil starts to come on the top. Add salt.
- Put the potatoes in the sauce and add little bit of water. Cover and cook on low heat for 10 minutes.
- In the end sprinkle some garam masala and garnish with chopped coriander.
