Potato Curry (Dum Aloo)

Name: Potato Curry (Dum Aloo)
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 6
Cuisine: Indian
Ingredients: 2 piece brown cardamoms, peeled; 4 piece cloves; 1 tsp cumin seeds; 1 tbsp poppy seeds; 1 piece medium onion (100 g); 15 g ginger; 15 clove garlic; 3.75 cups water; 25 piece small potatoes (1.5 kg); 1.5 cups vegetable oil; 2 piece whole dry red Kashmiri chillies; 2.5 cm stick of cinnamon; 2 piece bay leaves; 2 piece medium onions (¼ kg), grated; 2 piece medium tomatoes (¼ kg), pureed; 4 tsp salt; 1 tsp red chilli powder; 1 tsp turmeric powder; 1 cup curd, beaten; 0.5 tsp garam masala powder

by Amrita Kanwal Malhotra (@amrita11)

Prep Time

30min

Cook Time

45min

Total Time

1hr 15min

Indian Lunch Dinner Main Course Vegetarian Gluten-Free Nut-Free

A flavorful and spicy potato curry made with a blend of aromatic spices and curd.

Ingredients

6 Servings

(1 serving = 1 bowl)

2piece
brown cardamoms, peeled
4piece
cloves
1tsp
cumin seeds
1tbsp
poppy seeds
1piece
medium onion (100 g)
15g
ginger
15clove
garlic
3 3/4cups
water
25piece
small potatoes (1.5 kg)
1 1/2cups
vegetable oil
2piece
whole dry red Kashmiri chillies
2 1/2cm
stick of cinnamon
2piece
bay leaves
2piece
medium onions (¼ kg), grated
2piece
medium tomatoes (¼ kg), pureed
4tsp
salt
1tsp
red chilli powder
1tsp
turmeric powder
1cup
curd, beaten
1/2tsp
garam masala powder

How to make Potato Curry (Dum Aloo)

In a pan, roast together brown cardamoms, cloves, cumin, and poppy seeds.
Grind roasted ingredients together with onion, ginger, and garlic into a paste, adding a little water (¼ cup) from time to time.
Put 1 cup water and potatoes in a pressure cooker.
Close the cooker. Bring to full pressure on high heat. Reduce heat and cook for 3 minutes.
Remove cooker from heat. Release pressure by pressing the fingertip control or lifting the vent weight lightly.
Open the cooker. Remove potatoes. Peel and prick each potato all over with a fork. Wash and wipe dry the cooker.
Group potatoes into 3 batches. Heat oil in a deep-frying pan for about 5 minutes. Fry each batch till golden brown and remove. Strain oil and put 7 tbsp into the cooker.
Place cooker on high heat. Add whole chillies, cinnamon, and bay leaves. Stir for a few seconds.
Add grated onions and fry till golden brown.
Add ground paste, tomato puree, salt, chilli, and turmeric powders. Stir for a few seconds.
Add 1 tbsp curd. Stir fry until curd is well blended (approximately ½ minute).
Add remaining curd in the same way, 1 tbsp at a time till all curd is used. Stir fry till oil shows separately (approximately 3 minutes).
Add potatoes and stir gently to coat the potatoes with masala.
Add remaining water (2 ½ cups). Simmer on low heat for about 5 minutes, stirring occasionally.
Add garam masala powder. Stir. Serve hot.