Easy Aloo Dum

Recipe by MrsMM
READY IN: 40mins




  • Boil 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.
  • While potatoes are boiling, grind together the tomatoes, red chili, ginger and garlic. Set aside.
  • Prick 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.
  • While the potatoes are frying, make a powder of the cloves, cardamoms, fennel seeds and whisk the powder with the yogurt. Set aside.
  • In a pan, heat the remaining 1 tbsp canola oil, and add the tomato mixture.
  • Cook, stirring frequently for 5-7 mins or until the raw smell of tomatoes and garlic is gone.
  • Add the yogurt mixture slowly to the pan, continue stirring for 1-2 minutes.
  • Add 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.
  • Add the potatoes, stir well, cover and simmer for 15 minutes, or until the gravy is moderately chunky.
  • Garnish with cilantro if you like, and serve!