Potato Curry (Dum Aloo)
A flavorful and spicy potato curry made with a blend of aromatic spices and curd.
Ingredients
- 2piecebrown cardamoms, peeled
- 4piececloves
- 1tspcumin seeds
- 1tbsppoppy seeds
- 1piecemedium onion (100 g)
- 15gginger
- 15clovegarlic
- 3 3/4cupswater
- 25piecesmall potatoes (1.5 kg)
- 1 1/2cupsvegetable oil
- 2piecewhole dry red Kashmiri chillies
- 2 1/2cmstick of cinnamon
- 2piecebay leaves
- 2piecemedium onions (¼ kg), grated
- 2piecemedium tomatoes (¼ kg), pureed
- 4tspsalt
- 1tspred chilli powder
- 1tspturmeric powder
- 1cupcurd, beaten
- 1/2tspgaram 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.
Tips & Tricks
Ensure the potatoes are pricked well to allow the flavors to penetrate.
Fry the potatoes in batches to ensure they cook evenly.
FAQS
How do I make Potato Curry (Dum Aloo) in a pressure cooker?
To make Potato Curry (Dum Aloo) in a pressure cooker, start by adding 1 cup of water and the small potatoes to the cooker. Close the lid and bring it to full pressure on high heat. Once at pressure, reduce the heat and cook for 3 minutes. After cooking, release the pressure and proceed with the recipe by peeling and pricking the potatoes.
What are some dietary substitutions for Potato Curry (Dum Aloo)?
If you're looking for dietary substitutions in Potato Curry (Dum Aloo), you can use non-dairy yogurt or coconut yogurt instead of curd for a vegan option. For a gluten-free version, ensure that the spices and any additional ingredients are certified gluten-free. You can also replace potatoes with sweet potatoes or cauliflower for a different flavor and texture.
How should I store leftover Potato Curry (Dum Aloo)?
To store leftover Potato Curry (Dum Aloo), let it cool to room temperature, then transfer it to an airtight container. It can be refrigerated for up to 3-4 days. For longer storage, consider freezing it in a freezer-safe container, where it can last for up to 2 months. When reheating, add a splash of water to maintain moisture.
What can I serve with Potato Curry (Dum Aloo)?
Potato Curry (Dum Aloo) pairs wonderfully with basmati rice, naan, or roti. You can also serve it with a side of cucumber raita or a fresh salad to balance the spices. For a complete meal, consider adding a protein like chickpeas or lentils on the side.
Can I make Potato Curry (Dum Aloo) spicier or milder?
Yes, you can adjust the spice level of Potato Curry (Dum Aloo) according to your preference. To make it spicier, add more red chilli powder or include additional whole dry red Kashmiri chillies during cooking. For a milder version, reduce the amount of chilli powder and use less or milder spices.
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