Dum Aloo
Baby potatoes simmered in a yogurt-tomato gravy with warm spices — Kashmiri-style without cream.
For 3 servings
3 steps. 30 minutes total.
- 1
Step 1
- a.Heat oil in a pan and temper the fennel seeds.
- b.Add ginger and cook for 30 seconds until fragrant.
- c.Stir in tomato puree, kashmiri chili, coriander, fennel, and ginger powder.
- d.Cook the mixture for 5 minutes until the oil begins to separate.
- 2
Step 2
- a.Remove the pan from heat and whisk in the yogurt.
- b.Return to low heat for 2 minutes, stirring continuously to prevent curdling.
- c.Add water and bring the mixture to a gentle simmer.
TIPWhisking yogurt off the heat ensures a smooth, creamy gravy without the need for heavy cream. - 3
Step 3
- a.Add the boiled baby potatoes to the simmering gravy.
- b.Cover and cook for 15 minutes to allow the potatoes to soak up the flavors.
- c.Sprinkle with garam masala and fresh cilantro before serving.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Use Kashmiri red chili powder for a vibrant red color without making the dish overly spicy.
- 2Pricking the potatoes is a crucial step; don't skip it as it ensures the gravy penetrates deep inside.
- 3Always add whisked, room-temperature yogurt on low heat while stirring constantly to avoid curdling.
- 4The 'Dum' or slow-cooking method is key to this recipe's authentic flavor. A heavy-bottomed pan with a tight lid works best.
- 5For a richer gravy, you can use a paste of fried onions (birista) as instructed, which adds a deep, sweet flavor.
- 6Let the curry rest for at least 10 minutes before serving. This allows the flavors to meld together beautifully.
- 7For a creamier texture, you can add a tablespoon of melon seeds (magaz) along with the cashews when making the paste.
Adapt it for your goals.
Punjabi Style
Use a tomato-onion base without cashews and yogurt. Add more ginger, garlic, and garam masala for a spicier, tangier flavor.
Kashmiri StyleKashmiri Style
The authentic Kashmiri version uses fennel powder (saunf) and dry ginger powder (sonth) and often omits tomatoes, relying on yogurt for the gravy base.
No Onion No GarlicNo Onion No Garlic
Skip onions and ginger-garlic paste. Use a tomato, cashew, and yogurt base, and add a pinch of asafoetida (hing) to the hot oil for flavor.
Vegan VersionVegan Version
Replace yogurt with a plant-based yogurt (like cashew or coconut yogurt), ghee with oil, and fresh cream with cashew cream or coconut cream.
Why this is on our healthy list.
Source of Potassium
Potatoes are a good source of potassium, an essential mineral that helps regulate blood pressure, fluid balance, and nerve signals.
Rich in Antioxidants
The use of various spices like turmeric, cloves, and cinnamon provides a range of antioxidants that help combat oxidative stress and inflammation in the body.
Probiotic Properties
Yogurt (curd) is a natural probiotic, which supports gut health by promoting the growth of beneficial bacteria, aiding digestion and boosting immunity.
Frequently asked questions
One serving of Dum Aloo (about 410g) contains approximately 450-550 calories. The exact count depends on the amount of oil absorbed during frying and the fat content of the yogurt and cream used.