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!
Calories per Serving: 130kcal
Thick Bottomed Kadai/Pan
1 cup = 250ml, 1 tbsp = 15ml, 1 tsp = 5ml
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)
1Dried Bay Leaf
1Green Chilli Finely Chopped
1tspGinger Garlic Paste
1tbspKashmiri Red Chilli Powder
1/2tspGaram Masala Powder
Salt as needed
Water as needed
Fresh Coriander Leaves to Garnish
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.