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    Home » Recipes » Gravy Dishes

    Dum Aloo | No Onion No Garlic Recipe

    Published: Oct 6, 2015 · Modified: May 21, 2021 by Ramya · 15 Comments

    33 shares
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    Learn how to make No Onion No Garlic Dum Aloo Recipe with step by step pictures. Easy Dum Aloo recipe without using onion or garlic.

    CH_DSC_0728_11

    Potato is one of my favorite vegetables from childhood. If I never have to grow up and think of calories, carbs, work out and all that stuff – I would be very happy to live on potatoes forever. We consciously try to restrict using the potatoes for once or twice a month – considering all the factors of adulthood. Sigh. Ok back to the recipe again.

    Dum Aloo is such an awesome side dish to go with rotis/flat breads. The first time I tried this dish was almost 10 years ago – roughly when I was in standard 10 or so. My family was super happy with how it turned out and the guests who were home that day just couldn’t stop talking about it. During all these years, this dish has been made in our kitchen a number of times. Few days back, when we were having guests over at home – I wanted to prepare this recipe but the only catch was that I wanted a no onion no garlic version of this due to certain food restrictions. The base of this gravy is a homemade tomato puree and the addition of many wonderful spices makes it very flavorsome! Needless to say, the yumminess of the roasted potatoes and the creaminess from cashew paste, this gravy recipe sure is a keeper.

    CH_DSC_0739_13

    How To make Dum Aloo | No Onion No Garlic Recipe

     

    📖 Recipe

    No Onion No Garlic Dum Aloo Recipe

    No Onion No Garlic Dum Aloo Recipe

    Ramya
    Learn how to make No Onion No Garlic Dum Aloo Recipe with step by step pictures. Easy Dum Aloo recipe without using onion or garlic.
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 20 minutes mins
    Cook Time 25 minutes mins
    Total Time 45 minutes mins
    Course Side Dishes
    Cuisine North Indian
    Servings 6 people

    MEASUREMENT

    1 cup = 250ml, 1 tablespoon = 15ml, 1 teaspoon = 5ml

    Ingredients
      

    • 10-15 Baby Potatoes
    • 6 Large Ripe Tomatoes
    • 1.5 cups Thick Curd
    • 10-12 Whole Cashews
    • 4 teaspoon Oil
    • 1.5 teaspoon Poppy Seeds
    • 1 teaspoon Jeera/Cumin Seeds
    • 2 teaspoon Red Chilli Powder
    • 1 teaspoon Coriander Powder
    • 1 teaspoon Jeera Powder
    • 1 teaspoon Dry Ginger Powder
    • 1 teaspoon Saunf Powder
    • ½ teaspoon Turmeric Powder
    • 1 teaspoon Sugar
    • 1 ” Cinnamon Piece
    • 2 Cloves
    • 1 Green Cardamom
    • 1.5 teaspoon Kasoor Methi/Dried Fenugreek Leaves
    • Salt as required
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    Instructions
     

    • Wash the baby potatoes in running water 2-3 times and boil them in a pressure cooker for 1 whistle. Let the pressure drop. Take out the baby potatoes, run them in cold water and remove the skin. Keep aside.
    • In a bowl, soak the cashews along with the poppy seeds in some water for at least 20 mins. Prepare a smooth paste of it and keep aside.
    • In a nonstick pan, heat 2 teaspoon of oil and shallow fry/roast these bay potatoes until golden brown on all sides. Keep aside.
    • Prick the tomatoes all over and place them in a microwave safe bowl with some water and set them on high for 5-7 mins. The skin starts coming off once they are cooked well. After the tomatoes have cooled down, remove the skin and blend them smooth in a blender/mixer.
    • In a nonstick pan, heat 2 teaspoon of oil. Add jeera and let them splutter. Add the prepared tomato puree and mix well. As it starts boiling, add all the masala powders – red chilli powder, coriander powder, jeera powder, saunf powder, dried ginger powder and turmeric powder.
    • Let this cook until all the powders are well absorbed and the gravy looks thick. Powder the cinnamon, cardamom and cloves in a mortar/pestle and add it to the gravy. Add thick curd to it and mix well. Cook it on low flame for 5 mins. Add required salt and a teaspoon of sugar.
    • When the gravy thickens again, add some water to bring it back to gravy consistency and add the cashew paste. Mix well. The gravy starts to thicken again. Keep stirring constantly. When the gravy thickens enough, add kasoor methi/dried fenugreek leaves – mix well. Add the roasted baby potatoes – mix well.
    • Serve hot with roti/flat bread/pulav/plain basmati rice.

    Notes

    • The baby potatoes can be cooked in a pan as well, with enough water. The potatoes should be not be boiled too much – should be firm.
    • Instead of baby potatoes, normal potatoes can be used. Dice them into squares before roasting.
    • Instead of roasting the potatoes in 2 teaspoon of oil, they can be deep fried as well. Saves time when you are in a hurry.
    • To make a version with onion, just boil or fry some onions and puree them along with tomatoes. Ginger Garlic Paste can be added after the jeera splutters.
    • As this gravy has tomato as well as curd which can turn the gravy a bit sour, adding a teaspoon of sugar helps cut through the sourness.
    • Adjust spice levels as per preference.
    Keyword Side Dishes for Roti
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    CH_DSC_0742_14

    No Onion No Garlic Dum Aloo Recipe with Step by Step Pictures

    1. Wash the baby potatoes in running water 2-3 times and boil them in a pressure cooker for 1 whistle. Let the pressure drop. Take out the baby potatoes, run them in cold water and remove the skin. Keep aside.

    2. In a bowl, soak the cashews along with the poppy seeds in some water for at least 20 mins. Prepare a smooth paste of it and keep aside.

    3. In a nonstick pan, heat 2 teaspoon of oil and shallow fry/roast these bay potatoes until golden brown on all sides. Keep aside.prep1

    4. Prick the tomatoes all over and place them in a microwave safe bowl with some water and set them on high for 5-7 mins. The skin starts coming off once they are cooked well. After the tomatoes have cooled down, remove the skin and blend them smooth in a blender/mixer.

    5. In a nonstick pan, heat 2 teaspoon of oil. Add jeera and let them splutter. Add the prepared tomato puree and mix well. As it starts boiling, add all the masala powders – red chilli powder, coriander powder, jeera powder, saunf powder, dried ginger powder and turmeric powder.prep2

    6. Let this cook until all the powders are well absorbed and the gravy looks thick. Powder the cinnamon, cardamom and cloves in a mortar/pestle and add it to the gravy. Add thick curd to it and mix well. Cook it on low flame for 5 mins. Add required salt and a teaspoon of sugar.prep3

    7. When the gravy thickens again, add some water to bring it back to gravy consistency and add the cashew paste. Mix well. The gravy starts to thicken again. Keep stirring constantly. When the gravy thickens enough, add kasoor methi/dried fenugreek leaves – mix well. Add the roasted baby potatoes – mix well.prep4

    8. Serve hot with roti/flat bread/pulav/plain basmati rice.

    CH_DSC_0730_12

    Recipe Notes

    • The baby potatoes can be cooked in a pan as well, with enough water. The potatoes should be not be boiled too much – should be firm.
    • Instead of baby potatoes, normal potatoes can be used. Dice them into squares before roasting.
    • Instead of roasting the potatoes in 2 teaspoon of oil, they can be deep fried as well. Saves time when you are in a hurry.
    • To make a version with onion, just boil or fry some onions and puree them along with tomatoes. Ginger Garlic Paste can be added after the jeera splutters.
    • As this gravy has tomato as well as curd which can turn the gravy a bit sour, adding a teaspoon of sugar helps cut through the sourness.
    • Adjust spice levels as per preference.

    I would be delighted to know if you have tried this recipe, don’t forget to share your feedback and comments below. If you have any questions, you can e-mail me! I am also available on Facebook, Pinterest, Instagram and Twitter 🙂

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    1. Freda @ Aromatic essence

      October 06, 2015 at 10:40 am

      Looks so tempting 🙂

      Reply
      • CHCooks

        October 14, 2015 at 4:37 pm

        Thanks a lot Freda 🙂

        Reply
    2. Chitra Jagadish

      October 06, 2015 at 11:45 am

      Looks delicious. ....

      Reply
      • CHCooks

        October 14, 2015 at 4:37 pm

        Thank you 🙂

        Reply
    3. kushi

      October 07, 2015 at 3:39 am

      One of my favorite 🙂 Your recipe is so perfect, delicious and flavorful dear!

      Reply
      • CHCooks

        October 14, 2015 at 4:38 pm

        Thank you so much Kushi 🙂

        Reply
    4. Traditionally Modern Food

      October 07, 2015 at 6:21 am

      Potato s my fav vegetable.. Dum aloo looks super yum..I m drooling

      Reply
      • CHCooks

        October 14, 2015 at 4:38 pm

        Thank you dear 🙂

        Reply
    5. Lina

      October 07, 2015 at 12:57 pm

      Awesome ☺☺☺

      Reply
      • CHCooks

        October 14, 2015 at 4:38 pm

        Thanks Lina 🙂

        Reply
    6. Lynz Real Cooking

      October 07, 2015 at 5:32 pm

      I also love potatoes so I must try this! Pictures are wonderful!

      Reply
      • CHCooks

        October 14, 2015 at 4:38 pm

        Pls do try Lynn 🙂

        Reply
        • Lynz Real Cooking

          October 14, 2015 at 4:40 pm

          yumm

          Reply
          • CHCooks

            October 14, 2015 at 6:30 pm

            🙂 🙂 🙂

            Reply

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    Ramya-CookingFromHeart

    Hi! I am Ramya, the face and voice behind Cooking from Heart 🙂 I was born in Andhra Pradesh, brought up in Chennai and currently living in Bangalore. My food is an amalgamation of the different exposures I have had in my life. More about me →


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