Dum Aloo
Tender baby potatoes braised in a spiced tomato gravy with a crispy exterior. A classic vegetarian Indian curry that's aromatic, comforting, and deeply flavorful.
- Total time
- 55 min
- Servings
- 4
- Calories
- 285
- Protein
- 5g
Ingredients
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Open the appInstructions
Step 1
Prick each baby potato 3-4 times with a fork to prevent bursting.
Step 2
Dice the onion into 1/2-inch pieces.
Step 3
Heat oil in a heavy-bottomed pot over medium-high until shimmering, about 90 seconds.
Step 4
Add cumin seeds and let them sizzle until fragrant, 30-45 seconds.
Step 5
Add diced onion and cook, stirring often, until golden brown, 5-6 minutes.
Step 6
Add ginger and garlic, stir constantly, cook until fragrant, about 1 minute.
Step 7
Stir in coriander powder and red chili powder, cook 30 seconds until the spices smell warm.
Step 8
Add crushed tomatoes and 1/2 cup water, stir well to combine.
Step 9
Add pricked potatoes, stir gently, season with salt and pepper.
Step 10
Bring to a boil, then reduce heat to low, cover, and simmer 25-30 minutes until potatoes are very tender.
Step 11
Uncover, increase heat to medium, and cook 3-5 minutes until gravy thickens and potatoes brown at edges.
Step 12
Taste and adjust salt and spice. Serve hot with rice or naan.
Tools you’ll need
- heavy-bottomed pot with lid (4-5 quart capacity)
- cutting board
- sharp knife
- fork
- wooden spoon
- measuring spoons
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