Dum Alu - Potatoes in Rich Indian Gravy
Recipe type: Main Course
Prep time: 
Cook time: 
Total time: 
Serves: 4
A dish originally from the beautiful land of Kashmir in Northern India, Dum Aloo is a classic vegetarian option. Small baby potoates cooked in a delicately spiced yoghurt based gravy gives this dish its unique taste and creamy texture. Enjoy it with Pulao or Naan.
  • 500gm / 1Lb Baby Potatoes
  • 2 Onion chopped
  • 1 Tsp Ginger paste
  • 1Tsp Garlic Paste
  • 1Tsp Cumin Seeds
  • 1 cup Yoghurt
  • 1Tbsp Coriander powder
  • 1Tbsp Chilli Powder
  • ½ Tsp Turmeric Powder
  • ½ Tbsp CardamomPpowder
  • 1Tsp Garam Masala
  • 1Tbsp Salt (or to taste)
  • Vegetable Oil - 2Tbsp plus extra for deep frying
  1. Peel and wash the baby potatoes and prick them with a fork or toothpick.
  2. Heat oil in a heavy bottom pan. When oil is hot, deep fry the potatoes till they turn crisp and golden brown. Keep aside.
  3. For the gravy, lightly whisk the yoghurt and to it add ginger and garlic paste, coriander powder, chilli powder. turmeric and cardamom powder. Mix all the ingredients nicely.
  4. Heat two Tbsp oil, add cumin seeds,when cumin starts spluttering add chopped onions. Saute till onions turn light brown.
  5. To the sauteed onions add the previously fried potatoes and the yoghurt mixed with the spices.Add salt and Mix well.
  6. Cook for 15 minutes on low heat with the lid on. stir occasionally.
  7. The gravy should thicken up after cooking and the potatoes will become soft. Sprinkle garam masala to finish off. Serve hot along with plain rice or any Indian bread.
  8. Nutritional Value - Calories- 510 Fat 20 g, Carbohydrates- 31 g, Protein- 27 g
Instead of frying the potatoes they can also be baked in an oven for a healthier option.
Nutrition Information
Calories: 510 Fat: 20g Carbohydrates: 31g Protein: 27g
Recipe by Quick Asian Recipes at http://recipes.hellomagazine.com/quickasianrecipes/2012/06/15/dum-alu-when-humble-potato-meets-royalty/