🇮🇳 Indian Cuisine

Dum Aloo

Slow-cooked Potato Curry

Prep Time 50 minutes
Servings 4
Difficulty medium
Calories 300 kcal

Baby potatoes slow-cooked in a rich aromatic gravy using the dum technique. Originally from Kashmir with both Kashmiri and Punjabi variations.

Ingredients

Instructions

  1. 1 Boil baby potatoes until just tender, peel, prick with a fork, and lightly fry until golden.
  2. 2 Whisk yogurt until smooth. Heat ghee and add asafoetida.
  3. 3 Add pureed onions and tomatoes, cook until oil separates.
  4. 4 Add spice powders and whisked yogurt, stir to prevent curdling.
  5. 5 Add fried potatoes, cover tightly and cook on very low heat (dum) for 20 minutes.

Did You Know?

The Kashmiri version uses no onions or garlic, relying on yogurt, fennel, and dry ginger for its distinctive flavor.