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.
Abhinav is the Founder of Diet Dekho, helping people manage weight and lifestyle health through simple, practical nutrition and personalized diet plans.