Easy Dum Aloo | Aloo Dum Curry
Super simple, easy Dum Aloo recipe with detailed step by step pictures. Easy & quick Aloo Dum Curry goes really well with any Indian flat bread!
Servings: 4people
Calories per Serving: 130kcal
Equipment
- Thick Bottomed Kadai/Pan
Measurements
1 cup = 250ml, 1 tbsp = 15ml, 1 tsp = 5mlIngredients
- 12-15Baby Potatoes Boiled & Peeledor 4 Medium Potatoes Cubed
- 1Large Onion Finely Chopped
- 1/2cupTomato PureeGrind 2 Medium Tomatoes without Water
- 1/2cupThick Fresh Curd
- 1tspFresh CreamOptional (I used cream on top of homemade curd)
- 3tbspMustard Oil
- 1tspCumin Seeds
- 1/4tspAsafoetida
- 1Dried Bay Leaf
- 2Cloves
- 1Green Cardamom
- 1Cinnamon Stick
- 2tspKasoor Methi
- 1Green Chilli Finely Chopped
- 1tspGinger Garlic Paste
- 1.5tbspGram Flour/Besan
- 1tbspKashmiri Red Chilli Powder
- 1tspCoriander Powder
- 1/2tspGaram Masala Powder
- 1/4tspTurmeric Powder
- Salt as needed
- Water as needed
- Fresh Coriander Leaves to Garnish
Instructions
- In a heavy bottom pan, heat 3 tbsp Mustard Oil until it is smoking hot. Add 1 tsp Cumin Seeds, 1 Dried Bay Leaf, 2 Cloves, 1 Cardamom, 1 Cinnamon Stick and 1/4 tsp Asafoetida.
- As they splutter, add 1 finely chopped green chilli and 1 tsp ginger garlic paste. Fry for a couple of minutes.
- Now add 1.5 tbsp gram flour and 2 tsp kasoor methi.
- Fry on low flame until the gram flour is nutty and fragrant.
- Next add 1 large onion finely chopped.
- Fry on low flame until the onions are golden brown. Stir them constantly in the meanwhile. Now add 1 tbsp Kashmiri red chilli powder, 1 tsp coriander powder, 1/4 tsp turmeric powder and 1/2 tsp garam masala powder.
- Cook the spice powders for 2-3 mins on low flame. Add 1/2 cup thick fresh curd and mix well. Cook it until the oil is oozing from the sides.
- Now add 1/2 cup tomato puree. Cook on low flame until the oil is oozing from the sides and there is no raw taste of tomatoes.
- Add boiled potatoes and add salt as needed.
- Now add about 1/2 to 3/4 cup of water and let it cook on low flame for 10-12 mins with a lid on.
- As the gravy thickens and oil floats on top, garnish with fresh coriander leaves and remove from heat.
- Serve hot with any Indian flat bread.
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