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How to Make Authentic Aloo Dum with Baby Potatoes

Discover the art of creating a perfect Aloo Dum with baby potatoes, a beloved North Indian curry that's both comforting and bursting with flavor. This recipe guides you through crafting a luscious, spice-infused gravy that coats tender baby potatoes, resulting in a dish that's ideal for both family dinners and special occasions.

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Recipe Details

Prep Time

15 minutes

Cook Time

40 minutes

Servings

4

Difficulty

Intermediate

Simple Summary

Aloo Dum with Baby Potatoes is a flavorful North Indian dish featuring tender baby potatoes simmered in a rich, aromatic gravy. This comforting recipe combines the earthy sweetness of potatoes with a blend of warm spices for a truly satisfying meal.

Recipe Details

  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Servings: 4
  • Difficulty: Intermediate

Ingredients

  • 500g baby potatoes, washed and scrubbed
  • 2 tablespoons vegetable oil
  • 1 teaspoon cumin seeds
  • 1 large onion, finely chopped
  • 2 tomatoes, pureed
  • 2 tablespoons ginger-garlic paste
  • 1 teaspoon turmeric powder
  • 1 teaspoon red chili powder
  • 1 tablespoon coriander powder
  • 1/2 teaspoon garam masala
  • 1 cup water
  • Salt to taste
  • 2 tablespoons fresh cream
  • Fresh coriander leaves for garnish

Instructions

  1. Boil the baby potatoes in salted water for about 10 minutes or until they are partially cooked. Drain and set aside.

  2. Heat oil in a large pan over medium heat. Add cumin seeds and let them sizzle for 30 seconds.

  3. Add chopped onions and sauté until golden brown, about 5-7 minutes.

  4. Stir in the ginger-garlic paste and cook for another 2 minutes until the raw smell disappears.

  5. Add the pureed tomatoes, turmeric powder, red chili powder, and coriander powder. Cook the mixture for 5-7 minutes until the oil starts to separate from the masala.

  6. Add the partially boiled potatoes to the pan and stir gently to coat them with the masala.

  7. Pour in 1 cup of water and add salt to taste. Bring the mixture to a boil, then reduce heat and simmer for 15-20 minutes or until the potatoes are fully cooked and the gravy has thickened.

  8. Stir in the garam masala and fresh cream. Cook for an additional 2 minutes.

  9. Garnish with fresh coriander leaves before serving.

Chef's Notes

  • For a richer flavor, you can add a tablespoon of cashew paste to the gravy.
  • If you prefer a spicier dish, increase the amount of red chili powder or add a finely chopped green chili.
  • To make this dish vegan, substitute the cream with coconut milk.
  • Leftover Aloo Dum can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of water if needed.

Nutritional Info

Per serving (approximate):

  • Calories: 250
  • Protein: 5g
  • Carbohydrates: 35g
  • Fiber: 4g
  • Fat: 10g
  • Rich in Vitamin C and potassium from the potatoes
  • Good source of antioxidants from the spices

Serving Suggestions

  • Serve Aloo Dum hot with freshly made naan bread or steamed basmati rice.
  • Pair with a side of cucumber raita to balance the spices.
  • For a complete meal, serve alongside dal (lentil soup) and a fresh green salad.
  • Garnish with a sprinkle of chaat masala and a dollop of yogurt for added flavor and texture.
  • This dish is perfect for family dinners or as part of a larger Indian-inspired feast.