Easy Dum Aloo Recipe
Dum aloo made with baby potatoes in a tomato-yogurt gravy with fennel, garam masala and other Indian spices.
Servings: 4
Equipment
- steamer
- kadai/frying pan (traditional method)
- or air fryer for low oil version
Ingredients
- ½ kg baby potatoes
- 2 medium size tomatoes
- 1 green chillies
- 2 tablespoon oil
- ¼ cup whisked yogurt / thick curd
Spices:
- 1 teaspoon turmeric powder
- 1 tablespoon coriander powder
- 1 tablespoon ginger garlic paste
- 1 tablespoon powdered fennel seeds or saunf
- 1 tablespoon garam masala powder or you may optionally add whole spices-2-3 cloves,1 piece cinammon,1-2 green cardamom & 1 black cardamom
- salt as per taste
- 1.5 cup Water
- Garnish: Chopped coriander leaves
Instructions
For traditional method
- Steam baby potatoes till slightly soft and prick them.
- Sauté them in little oil along with salt. Keep it aside.
For low oil air fryer version
- Place the peeled potatoes in the air fryer basket after brushing 1- 2 teaspoon oil.
- Air fry them for 12-14 mins at 180 deg C and add them to the gravy as per the steps below.
For gravy
- Heat oil, add ginger garlic paste, green chilli and cumin seeds.
- Add the 2 tomatoes, pureed or finely chopped, and cook for 5 minutes.
- Add all spices ,cook for 5 minutes.
- Add yogurt and mix well.
- Add potatoes with 1.5 cup water. Simmer for 10-15 minutes until the potatoes cooked.
- Garnish with chopped coriander.
- Serve hot with roti or poori.