Creamy Baby Potato Curry (Dum Aloo)

Name: Creamy Baby Potato Curry (Dum Aloo)
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4
Cuisine: Indian
Ingredients: 500 g Baby Potato; 1 tbsp Oil; 0.5 tsp Kashmiri Red Chilli Powder; 0.25 tsp Turmeric; 2 tbsp Oil/Ghee; 1 Cinnamon Stick (small); 1 Bay Leaf; 0.5 tsp Black Peppercorn; 2 Cloves; 1 tsp Cumin Seeds; 1 Black Cardamom; 100 g Onion (2 medium-sized)(sliced/cubed); 1 tsp Ginger paste; 1 tsp Garlic paste; 2 Tomato (medium-sized) (roughly chopped); 0.35 cup Almonds (15-20)(soaked and deskinned); 1 tsp Turmeric; 1 tsp Coriander Powder; 1 tsp Red Chilli Powder; 1 tsp Salt; 1 tsp Garam Masala; 1 cup Water (divided); 1 tbsp Oil; 0.5 tsp Cumin Seeds; 0.75 cup Curd; 2 tbsp Cream; 1 tsp Kasuri Methi; 1 tsp Pandan Leaf Extract (Kewra Water)

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...

Step 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 2

Heat the oil or ghee in a heavy-bottomed wok/deep pan over medium heat.

Step 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 4

Transfer the potatoes to a plate and keep them aside.

Step 1

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

Step 2

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

Step 3

Add the onion and cook until it becomes translucent.

Step 4

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

Step 5

Add the tomatoes and mix. Cook for another 2-3 minutes.

Step 6

Now add the deskinned almonds and stir to combine. (2-3 minutes).

Step 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 8

Turn off the heat and let it cool completely. Remove bay leaves, black cardamom, and cinnamon stick from the cooked mixture.

Step 9

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

Step 10

Add half a cup of water to the paste. Mix and sieve it through a strainer and reserve the mixture.

Step 1

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

Step 2

Add cumin seeds and let them crackle.

Step 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 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 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 6

Add cream and kasuri methi and mix to combine. Cook for another minute.

Step 7

Add pandan leaf extract or kewra water and stir. Check the seasoning and add per taste.

Step 8

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

Step 9

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

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

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.

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

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

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

How do I make creamy baby potato curry (Dum Aloo) from scratch?

To make creamy baby potato curry (Dum Aloo) from scratch, start by parboiling the baby potatoes for 7-8 minutes, then peel and prick them. Heat oil or ghee in a wok, add spices like Kashmiri red chilli powder and turmeric, and sauté the potatoes until golden. Prepare a mixture of onions, ginger, garlic, and tomatoes, then blend it into a smooth paste. Combine this with the potatoes, add whisked curd and cream, and simmer until the sauce thickens. Serve hot with rice or roti for a delightful meal.

Is creamy baby potato curry (Dum Aloo) suitable for vegetarians and vegans?

Yes, creamy baby potato curry (Dum Aloo) is suitable for vegetarians as it contains no meat. However, it is not vegan due to the use of curd and cream. To make it vegan, you can substitute the curd with a plant-based yogurt and the cream with coconut cream or cashew cream.

What can I use as a substitute for curd in creamy baby potato curry?

If you don't have curd on hand, you can use plain yogurt or a dairy-free alternative like almond yogurt or coconut yogurt. Additionally, you can blend soaked cashews with water to create a creamy texture that works well in this recipe.

How should I store leftover creamy baby potato curry?

To store leftover creamy baby potato curry, let it cool completely and then transfer it to an airtight container. It can be refrigerated for up to 3-4 days. When reheating, add a splash of water to loosen the sauce, and heat it gently on the stove or in the microwave.

What dishes pair well with creamy baby potato curry (Dum Aloo)?

Creamy baby potato curry (Dum Aloo) pairs wonderfully with steamed rice, roti, paratha, or naan. You can also serve it alongside a fresh salad or raita to balance the richness of the curry.