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Creamy Baby Potato Curry (Dum Aloo) recipe

Creamy Baby Potato Curry (Dum Aloo)

by Leena Kohli (@leenakohli)
5.0
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From 4 ratings
Prep Time
10min
Cook Time
40min
Total Time
50min
IndianLunchDinnerVegetarianGluten-Free

Get ready to indulge in some creamy, dreamy comfort food with this delicious Creamy Baby Potato Curry (Dum Aloo) recipe! This traditional Indian dish is made with tender baby potatoes simmered in a rich and creamy sauce made from a blend of aromatic spices. It is a hearty and comforting dish that is perfect for a cold winter day or as a satisfying side dish to any meal. Serve this mouthwatering curry with some steamed rice, roti or paratha, and enjoy a taste of heaven in every bite!

Ingredients

4 Servings

Tempering of potato

  • 500g
    Baby Potato
  • 1tbsp
    Oil
  • 1/2tsp
    Kashmiri Red Chilli Powder
  • 1/4tsp
    Turmeric

For Curry Paste

  • 2tbsp
    Oil/Ghee
  • 1
    Cinnamon Stick (small)
  • 1
    Bay Leaf
  • 1/2tsp
    Black Peppercorn
  • 2
    Cloves
  • 1tsp
    Cumin Seeds
  • 1
    Black Cardamom
  • 100g
    Onion (2 medium-sized)(sliced/cubed)
  • 1tsp
    Ginger paste
  • 1tsp
    Garlic paste
  • 2
    Tomato (medium-sized) (roughly chopped)
  • 1/3cup
    Almonds (15-20)(soaked and deskinned)
  • 1tsp
    Turmeric
  • 1tsp
    Coriander Powder
  • 1tsp
    Red Chilli Powder
  • 1tsp
    Salt
  • 1tsp
    Garam Masala
  • 1cup
    Water (divided)

For Gravy

  • 1tbsp
    Oil
  • 1/2tsp
    Cumin Seeds
  • 3/4cup
    Curd
  • 2tbsp
    Cream
  • 1tsp
    Kasuri Methi
  • 1tsp
    Pandan Leaf Extract (Kewra Water)

Method

Tempering of Potatoes

  1. Parboil the baby potatoes for 7-8 minutes. (You can either boil them in water or steam them). Once the potatoes are cooked, peel and prick them with a fork or toothpick and set aside.

    Step 1.1: Parboil the baby potatoes for 7-8 minutes
  2. Heat the oil or ghee in a heavy-bottomed wok/deep pan over medium heat.

  3. Add kashmiri red chilli powder and turmeric and stir for a few seconds. Add the potatoes and mix till evenly coated. Stir constantly for 3-4 minutes on high flame until slightly golden.

    Step 1.1: Add kashmiri red chilli powder and turmeric and stir for a few seconds
    Step 1.2: Add kashmiri red chilli powder and turmeric and stir for a few seconds
  4. Transfer the potatoes to a plate and keep them aside.

For Curry Paste

  1. Heat oil in the same wok on medium to high heat.

  2. Add the cinnamon stick, bay leaf, black peppercorns, cloves, cumin seeds, and black cardamom. Stir for a few seconds until fragrant.

  3. Add the onion and cook until it becomes translucent.

  4. Add the ginger and garlic pastes and stir for a minute or until the raw smell disappears.

    Step 2.1: Add the ginger and garlic pastes and stir for a minute or until the raw smell disappears
  5. Add the tomatoes and mix. Cook for another 2-3 minutes.

    Step 2.1: Add the tomatoes and mix
  6. Now add the deskinned almonds and stir to combine. (2-3 minutes).

    Step 2.1: Now add the deskinned almonds and stir to combine
  7. Add turmeric, coriander powder, red chilli powder, salt and garam masala. Cook for a few more minutes until the tomatoes are mushy and the spices are fragrant. (Add a tbsp of water if required)

    Step 2.1: Add turmeric, coriander powder, red chilli powder, salt and garam masala
    Step 2.2: Add turmeric, coriander powder, red chilli powder, salt and garam masala
  8. Turn off the heat and let it cool completely. Remove bay leaves, black cardamom, and cinnamon stick from the cooked mixture.

  9. Transfer the mixture to a mixer and grind them to a smooth mixture.

    Step 2.1: Transfer the mixture to a mixer and grind them to a smooth mixture
  10. Add half a cup of water to the paste. Mix and sieve it through a strainer and reserve the mixture.

    Step 2.1: Add half a cup of water to the paste

For Cooking Gravy

  1. Heat oil in the same wok on medium to high heat.

  2. Add cumin seeds and let them crackle.

  3. Add the mixture and bring it to a boil. Cover and cook for 4-5 minutes until oil surfaces and leaves the sides of the wok. Stir occasionally to avoid the mixture sticking to the bottom of the wok.

    Step 3.1: Add the mixture and bring it to a boil
  4. Add whisked curd and a half cup of water and constantly keep stirring for 2-3 minutes so that it does not curdle.

    Step 3.1: Add whisked curd and a half cup of water and constantly keep stirring for 2-3 minutes so that it does not curdle
    Step 3.2: Add whisked curd and a half cup of water and constantly keep stirring for 2-3 minutes so that it does not curdle
  5. Add the tempered potatoes to the wok and mix. Reduce the heat to low and simmer the curry for about 10-15 minutes, or until the sauce has slightly thickened and the potatoes are fully coated and tender. (Gravy thickens a bit when cooled).

    Step 3.1: Add the tempered potatoes to the wok and mix
    Step 3.2: Add the tempered potatoes to the wok and mix
  6. Add cream and kasuri methi and mix to combine. Cook for another minute.

    Step 3.1: Add cream and kasuri methi and mix to combine
    Step 3.2: Add cream and kasuri methi and mix to combine
    Step 3.3: Add cream and kasuri methi and mix to combine
  7. Add pandan leaf extract or kewra water and stir. Check the seasoning and add per taste.

  8. Turn off the heat and let it rest for a few minutes.

  9. Garnish with chopped coriander and serve hot with rice, roti, paratha or naan.

Tips & Tricks

  1. You can also use large potatoes for this recipe. Cube them in 1½ inch pieces.

  2. If you prefer a spicier curry, you can adjust the amount of red chilli powder or add a few whole red chillies to the spice mixture.

  3. You can use milk to add richness and thickness to the sauce.

  4. ou can also use coconut milk and yogurt to add a different flavour and creamy texture to the curry.

  5. You can add a tablespoon of butter or ghee to the sauce to make the dish rich and flavorful.

Reviews

5.0
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From 4 ratings
k

kai1996

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t

tarunk

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k

kaik

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Recipe by

Leena Kohli

(@leenakohli)

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