A saucepan serving dum aloo

Dum aloo

Name: Dum aloo
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4
Cuisine: Indian
Ingredients: 500g baby potatoes peeled; 2 tbsp vegetable or sunflower oil; 1 onion finely chopped; 3 cardamom pods; 3 bay leaves; 2 cinnamon sticks; ½ tsp cumin seeds; ½ tsp kalonji seeds (nigella seeds), plus extra to serve; 1 medium tomato chopped; 1 tsp ginger and garlic paste; 1 tsp fenugreek; 1 tsp chilli powder; ½ tsp turmeric; 1 tsp ground coriander; 1 tsp cumin; 1 tbsp gram flour (chickpea flour); 250g Greek yogurt; chopped coriander, garam masala and cashews to serve

Anisa Karolia

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Serves 4

Easy

Prep: 25 mins

Cook: 30 mins

A star rating of 4 out of 5.5 ratingsRate

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Go meat-free with this Indian potato curry. Aromatic and full of flavour, it could work as a side dish or veggie main with your favourite sides

Egg-free

Gluten-free

Low sugar

Nut-free

Vegetarian

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Alternatives

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Spicy Dum Aloo brings back happy memories from my childhood, eating it fresh out the pot with some hot rotis. Dum Aloo is such a simple dish, aromatic, and full of flavour. The aroma around the kitchen is so inviting. A perfect midweek, meat-free meal.

Ingredients

Nutrition

Units:

MetricUS

500g baby potatoes

peeled
2 tbsp vegetable or sunflower oil
1 onion

finely chopped
3 cardamom pods
3 bay leaves
2 cinnamon sticks
½ tsp cumin seeds
½ tsp kalonji seeds

(nigella seeds), plus extra to serve
1 medium tomato

chopped
1 tsp ginger and garlic paste
1 tsp fenugreek
1 tsp chilli powder
½ tsp turmeric
1 tsp ground coriander
1 tsp cumin
1 tbsp gram flour

(chickpea flour)
250g Greek yogurt
chopped coriander, garam masala and cashews

to serve

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Nutrition: Per serving

kcal247
fat13g
saturates5g
carbs23g
sugars7g
fibre4g
protein7g
salt0.22g

Method

step 1

Put the potatoes in a pan of salted water, bring to the boil and cook for 10 mins, until just tender. Drain and set aside.
step 2

Drizzle the oil into the pan and fry the potatoes for 3-4 mins over a medium-high heat until lightly golden all over. Remove from the pan and set aside.
step 3

Stir in the onion, cardamom pods, bay, cinnamon stick, cumin seeds and kalonji (nigella) seeds. Fry for 6-8 mins until golden.
step 4

Stir in the chopped tomato, ginger and garlic paste, fenugreek, chilli powder, turmeric, ground coriander and cumin. Cook for 1-2 mins until the tomato softens.
step 5

Mix the gram flour and Greek yogurt together until smooth, then stir into the masala mixture. Pour in 100ml water, simmer for 1 min, then stir in the potatoes to coat with the masala sauce. Cover and steam for 8-10 mins over a low heat. Sprinkle with more kalonji seeds, chopped coriander, garam masala and cashews to serve.

Recipe tip

Garnish with crispy fried onions for extra texture.

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A star rating of 4 out of 5.5 ratings

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