Healthy Easy Dum Aloo
A beginner-friendly, vegetarian Dum Aloo recipe made with boiled baby potatoes simmered in a lightly spiced yogurt-tomato gravy. Perfect for rotis or rice.
Ingredients
Equipment
Method
- Boil the baby potatoes in salted water until just tender but firm. Drain and let them cool. Peel the skin and prick with a fork so the gravy can seep in.
- Heat oil in a kadai or deep pan. Add cumin seeds and asafoetida. When they begin to crackle, add chopped onion and sauté until golden brown.
- Add ginger-garlic paste and sauté for 30–45 seconds until raw smell goes. Then add coriander powder, turmeric powder, red chilli powder and salt. Stir for a minute.
- Mix in the tomato puree and cook for 2–3 minutes till oil starts to separate from the masala.
- Lower the flame. Add curd gradually while stirring continuously to avoid curdling. Cook for 2 minutes.
- Gently place the boiled potatoes into the gravy. Add about 1/2 cup water (or as needed) to adjust consistency. Cover with lid and simmer on low flame for 8–10 minutes so potatoes absorb masala flavour.
- Sprinkle garam masala powder and chopped fresh coriander leaves. Give a gentle stir and turn off the flame.
- Serve hot with chapati, roti, naan or steamed rice.
Notes
For a healthier version, use minimal oil and low-fat curd. You can use regular potatoes cut into cubes if baby potatoes are not available.