1/2 Photos of Easy Aloo Dum
A friend shared this recipe with me, and it's really great. Easy to do and the best part- no onions to chop or become teary-eyed over. Nice change from the norm. Serve as a main dish with rotis or rice for 2, or for 4 as a side to your Indian meal. Enjoy!
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- 1Boil whole potatoes in salted water until they are easy to peel- they should not be mushy. If you have the larger variety of small potatoes, cut them in half.
- 2While potatoes are boiling, grind together the tomatoes, red chili, ginger and garlic. Set aside.
- 3Prick the peeled and boiled potatoes with a fork and lightly saute them in 1 tbsp canola oil until they have a light golden crust and set aside on a plate.
- 4While the potatoes are frying, make a powder of the cloves, cardamoms, fennel seeds and whisk the powder with the yogurt. Set aside.
- 5In a pan, heat the remaining 1 tbsp canola oil, and add the tomato mixture.
- 6Cook, stirring frequently for 5-7 mins or until the raw smell of tomatoes and garlic is gone.
- 7Add the yogurt mixture slowly to the pan, continue stirring for 1-2 minutes.
- 8Add salt to taste, cumin powder and garam masala. If it looks dry, add about 1/2 cup of water at this point, and allow to cook for 5 minutes on low heat.
- 9Add the potatoes, stir well, cover and simmer for 15 minutes, or until the gravy is moderately chunky.
- 10Garnish with cilantro if you like, and serve!
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Nutritional Facts for Easy Aloo Dum
Serving Size: 1 (561 g)
Servings Per Recipe: 2
- Amount Per Serving
- % Daily Value
- Calories 869.4
- Calories from Fat 159
- Total Fat 17.6 g
- Saturated Fat 2.6 g
- Cholesterol 7.9 mg
- Sodium 93.1 mg
- Total Carbohydrate 162.4 g
- Dietary Fiber 21.3 g
- Sugars 15.1 g
- Protein 21.8 g
The following items or measurements are not included: