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RECIPE
23 INGREDIENTS15 STEPS45MIN

Dum Aloo Curry Recipe

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Dum Aloo is a delicious Indian veg potato curry recipe cooked Dhaba style. Here, mini or little potatoes are simmered in a creamy, flavorful onion-tomato gravy making it perfect for families who are craving some restaurant-style food at home.
45MIN
Total Time

Cookilicious

Welcome to Cookilicious! I am so glad that you are here to know more about me. I am Priya Lakshminarayan, the recipe developer, food photographer, creative writer and the face behind Cookilicious!
GO TO BLOG

Ingredients

US / METRIC
Servings:
4
Serves 4

Onion Tomato Paste

2
Whole Cloves
up to 3 cloves
2
Peppercorns
up to 3 peppercorns
1
Cinnamon Stick
2 Tbsp
Dried Fenugreek Leaves
1
Onion , chopped
2
Tomatoes , chopped
1/3 cup
Cashew Nuts
3/4 cup

Potato Prep

1 2/3 cups
or 20 baby potatoes
as needed
Oil
for shallow frying
2 cups
Buttermilk
1 tsp
up to 2 tsp
2
Green Chili Pepper , minced
up to 3 peppers
or Jalapeños

Curry Prep

1 Tbsp
Cooking Oil
5 cloves
2
Green Chili Pepper , minced
1/2 Tbsp
1/2 Tbsp
Garam Masala

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Nutrition Per Serving

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CALORIES
317
FAT
14.0 g
PROTEIN
11.6 g
CARBS
37.2 g

Author's Notes

Cooking the potatoes in the first stage is a very important step. They need to cooked al dente and should not break or mash easily. Once they are cooked, if they are slightly bigger in size, you can slice them in half and then fry them. For a more authentic restaurant-style taste, deep fry the potatoes. Alternatively, to keep it low-fat, you can roast them in an Air Fryer.
Regular-sized potatoes can also be used in this recipe, you will need to cut them in chunks and follow the recipe. Potatoes can also be substituted with paneer, mushrooms, tofu, koftas, or vegan meatballs.

The prepared curry can be refrigerated for 3-4 days easily. You can also freeze it. The other way to do it would be to prepare the masala base and freeze it. The day you want to make Dum Aloo, you can prep the potatoes, thaw, and heat the gravy, and then add the potatoes to it.

This recipe can be made vegan. Use vegan buttermilk to soak the fried potatoes. You can also use any nut milk/water/stock when preparing the onion-tomato masala base.

Cooking Instructions

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Step 1
Heat oil in the pan, sauté whole spices like Bay Leaf (2), Whole Clove (2), Peppercorns (2), and Cinnamon Stick (1) along with Dried Fenugreek Leaves (2 tablespoon) for 4-5 minutes. Fry till the dried fenugreek leaves release a nice aroma.
Step 2
Now add Onion (1) along with Cashew Nuts (1/3 cup) and sauté till the onions turn translucent.
Step 3
Next, add the Tomato (2) and some Kosher Salt (1 teaspoon). Cook till the tomatoes turn soft.
Step 4
Pour the Milk (3/4 cup). Cover with lid and let it cook for 10 minutes or till it comes to a boil. Take it off the flame.
Step 5
Let this mixture cool down and then transfer it to a blender. Grind it to a fine smooth paste and set aside.
Step 6
You need to boil the potatoes al dente first just until they turn soft. Add the Baby Potato (250 gram) to a microwave-safe bowl and microwave them for 10 minutes, or you can boil them using any method convenient to you. Be careful to not overcook them or they will break apart. Test by sticking in a fork and if it goes in smoothly, the potatoes are done.
Step 7
Once done, peel and prick them at a few places using a fork or toothpick. This is done so that they absorb the flavors of the masala well and helps the potatoes become spongy.
Step 8
Heat Oil (as needed) in the pan and shallow fry the mini potatoes till they turn light golden. Keep tossing and turning them so that they fry evenly.
Step 9
Add Buttermilk (2 cup), Salt (1 teaspoon), and Green Chili Pepper (2) to a bowl. Give it a stir and keep it aside for now.
Step 10
Strain the fried little potatoes in paper towels and then immerse them in this buttermilk mixture. Let it rest in there for 15-20 minutes at-least. You can prick them once more after frying if needed.
Step 11
In the same pan, heat Cooking Oil (1 tablespoon). Add and sauté the Ginger Paste (1 tablespoon), part of Fresh Cilantro (1/8 cup), Garlic (5 clove), and Green Chili Pepper (2) for 2-3 minutes or till the smell of raw garlic goes away.
Step 12
Then add the prepared onion-tomato masala paste to the pan along with Granulated Sugar (1 teaspoon) and continue to sauté for another 2-3 minutes. Add water according to your desired consistency.
Step 13
Sprinkle Paprika (2 teaspoon) and Garam Masala (2 teaspoon) on top. Give it a stir.
Step 14
Lastly, add the soaked mini potatoes minus the buttermilk. Don't add the buttermilk, you can serve it along with Dum Aloo, later. Give the mini potatoes a light mix so that they don't break. Cover the pan and let it cook for another 5-7 minutes.
Step 15
Garnish with Fresh Cilantro (1/8 cup) and some Kasuri methi, then take it off the flame. You can also squeeze lemon juice on top. Serve this delicious Dum Aloo warm with some Indian bread like naan, roti, chapati, puri, or even bhakri.

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Nutrition Per Serving
Calories
317
% Daily Value*
Fat
14.0 g
18%
Saturated Fat
4.2 g
21%
Trans Fat
0.0 g
--
Cholesterol
17.9 mg
6%
Carbohydrates
37.2 g
14%
Fiber
3.2 g
11%
Sugars
15.0 g
--
Protein
11.6 g
23%
Sodium
1408.4 mg
61%
Vitamin D
1.6 µg
8%
Calcium
257.3 mg
20%
Iron
2.9 mg
16%
Potassium
567.8 mg
12%
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