India Dum Aloo
Dum aloo is a rich and flavorful potato curry that hails from the Kashmir region of India. This dish is a beloved part of Indian cuisine, often enjoyed during festivals and special occasions. Dum refers to the slow-cooking technique used, while aloo means potatoes, which are the star of the dish. Traditionally made with baby potatoes, dum aloo is simmered in a spiced yogurt-based gravy infused with aromatic spices. This hearty and comforting curry pairs beautifully with steamed rice, naan, or parathas, showcasing the depth of flavors and vibrant culture of Indian cooking.
Recipe Servings: 4–6
Prep Time
15 minutes
+ 10 minutes resting
+ 10 minutes resting
Cook Time
40 minutes
Total Time
1 hour 5 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 1 lb (450 g) baby potatoes, peeled
- 4 Tbsp (60 ml) vegetable oil or ghee, divided
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1-inch (2.5 cm) piece of ginger, minced
- 2 medium tomatoes, finely chopped or 1 cup (240 ml) canned crushed tomatoes
- 1 tsp (5 g) ground turmeric
- 1 tsp (5 g) Kashmiri chili powder (or paprika for mild heat)
- 1 tsp (5 g) ground coriander
- 1 tsp (5 g) ground cumin
- ½ tsp (2 g) garam masala
- 1 tsp (5 g) fennel seed powder (optional, for Kashmiri-style dum aloo)
- 1 cup (240 ml) plain yogurt, whisked
- Salt, to taste
- 1 cup (240 ml) water
- 2 Tbsp (8 g) fresh cilantro, chopped
- 2 Tbsp (30 ml) heavy cream (optional, for a richer curry)
Directions
- Boil the baby potatoes in salted water for 10–12 minutes until tender but firm. Drain and let them cool slightly.
- Prick the potatoes with a fork to allow the flavors to penetrate.
- Heat 2 tablespoons (30 ml) of oil in a skillet over medium heat. Fry the potatoes until golden brown on all sides. Remove and set aside.
- Heat 2 tablespoons (30 ml) of oil in a large pan over medium heat.
- Add the chopped onion and sauté for 5–6 minutes until golden brown.
- Stir in the garlic and ginger, cooking for 1–2 minutes until fragrant.
- Add the chopped tomatoes to the pan and cook for 7–8 minutes, stirring occasionally, until the mixture thickens and the oil starts to separate.
- Stir in turmeric, chili powder, coriander, cumin, garam masala, and fennel seed powder (if using). Cook for 1–2 minutes to toast the spices.
- Lower the heat and gradually add the whisked yogurt, stirring continuously to prevent curdling.
- Add the fried potatoes to the gravy, ensuring they are well coated.
- Pour in the water, cover the pan, and let the curry simmer over low heat for 20 minutes. Stir occasionally to prevent sticking.
- Taste the curry and adjust seasoning with salt. Add heavy cream for a richer texture, if desired.
- Garnish with chopped cilantro before serving.
- Serve hot with steamed rice, naan, or parathas.
Notes
- For a more authentic Kashmiri flavor, you can add a pinch of asafetida or a few crushed black cardamom pods.
- Dum aloo can also be prepared with regular potatoes, cut into chunks, if baby potatoes are unavailable.
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