Dum Aloo Curry Recipe
North Indian Curry
Dum Aloo curry recipe is easy to prepare and a simple tasty dish popularly consumed with any Indian flatbread. The dish is made with baby potatoes mostly (you can also use normal potatoes cut into large cubes). A mixture of potatoes cooked well with curd / yogurt along with flavourful spices makes the gravy luscious.
12 to 14 Boiled and Peeled Baby Potatoes or 4 Medium Sized Peeled & Cubed Potatoes
1 Large Sized Finely Chopped Onion
1/2 Cup of Fresh & Thick Curd or Yogurt
2 Medium Sized Tomatoes Blended Without Water or 1/2 Cup of Tomato Puree
1 Tsp of Cumin Seeds
1 Tsp of Fresh Cream - Optional
3 Tbsp of Mustard Oil
1 Green Cardamom
1 Dried Bay Leaf
1/4 Tsp Hing / Asafoetida
1 Tsp Ginger Garlic Paste
2 Tsp Kasuri Methi
1 Cinnamon Stick
1 Finely Chopped Green Chill
1 Tsp Coriander Powder
1 and 1/2 Tbsp Besan / Gram Flour
1 Tbsp Kashmiri Red Chilli Powder
1 Tsp Ginger Garlic Paste
Salt To Taste
1/2 Tsp Garam Masala Powder
To Garnish - Fresh Coriander Leaves
1.4 Tsp Turmeric Powder
In a kadai or pan, heat 3 tbsp of mustard oil and add the bay leaf, cloves, cumin seeds, hing, cinnamon stick and cardamom.
When the cumin seeds splutter, add the ginger agrlic paste and finely chopped green chilli. Fry for about 1 to 2 minutes.
Add the besan / gram flour and kasuri methi.
On a low flame, fry until the gram flour becomes fragrant.
Add the finely chopped onion and fry till the onions turn into golden brown colour. Stir them constantly.
Add coriander powder, kashmiri red chilli powder, garam amsala powder and turmeric powder.
On a low flame for about 2 to 3 minutes, cook the spice powders. Now add the thick fresh curd / yogurt, mix well and cook until the oil leaves the sides of the pan.
Add the tomato puree and on a low flame cook until the oil comes out from the sides of the pan and the raw smell of the tomatoes fades off.
Add the boiled potatoes and salt to taste.
Add about 1/2 to 3/4 cup of water and cook on a low flame for about 10 minutes covering with a lid.
When the oil floats on the top and the gravy thickens, garnish with the coriander leaves, fresh cream. Turn off the flame and transfer the gravy curry to a bowl.
Serve the tasty and delicious dum aloo curry with phulka, roti, paratha, nan, rice or any Indian flat bread.
* Mustard oil should either be used raw or cooked to its smoking point while preparing the recipe here.
* Adjust the spices as per your taste and preference.
* 1 Cup is equal to 250ml.
* 1 Tbsp (Tablespoon) is equal to 15ml.
* 1 Tsp (Teaspoon) is equal to 5ml.