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Aloo Dum Recipe

Indian · Main course · 45 min total

A classic North Indian potato curry simmered in a rich, spiced yogurt gravy. This home-cook version delivers authentic flavors with a creamy, tangy sauce.

Ingredients

• 500 g baby potatoes or small potatoes, boiled and peeled
• 2 tbsp oil or ghee
• 1 tsp cumin seeds
• 1 large onion, finely chopped
• 1 tbsp ginger-garlic paste
• 2 green chilies, slit
• 1 tsp turmeric powder
• 1 tsp red chili powder
• 1 tsp coriander powder
• 1/2 tsp garam masala
• 1/2 cup plain yogurt, whisked
• 1/2 cup water
• Salt to taste
• 2 tbsp fresh coriander leaves, chopped

Instructions

1. Prick the boiled potatoes with a fork. Heat oil in a pan over medium heat, add cumin seeds, and let them splutter.
2. Add chopped onion and sauté until golden brown. Add ginger-garlic paste and green chilies; cook for 1 minute.
3. Add turmeric, red chili, coriander powders, and garam masala. Stir for 30 seconds.
4. Reduce heat to low, add whisked yogurt, and stir continuously to prevent curdling. Cook for 2 minutes.
5. Add potatoes, salt, and water. Mix gently. Cover and simmer on low heat for 15-20 minutes, stirring occasionally, until gravy thickens and potatoes absorb flavors.
6. Garnish with fresh coriander and serve hot with naan or rice.

Tips

• Use baby potatoes for best texture; if using large potatoes, cut into quarters.
• To prevent yogurt from curdling, ensure it is at room temperature and stir continuously while adding.
• Adjust water for desired gravy consistency; for a thicker gravy, cook uncovered for a few extra minutes.

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