How to Make Spicy Dum Aloo or Baby Potato Curry

I worked as a banker for 17 years. I love staying fit and cooking tasty and healthy meals. I don't use artificial colors and preservatives.

Who doesn't like potatoes? Dum aloo is a popular potato curry served in Indian restaurants. It is made using baby potatoes.

Cook Time

Ingredients

• 6-8 baby potatoes
• 1/2 cup onions, diced
• 1 cup tomatoes, chopped
• 2 teaspoons butter, for preparing baby potatoes
• 1 teaspoon oil, for the gravy
• 1/2 teaspoon cumin seeds
• 1 teaspoon ginger, chopped, for the gravy
• 1 teaspoon garlic, chopped, for the gravy
• 1 tablespoon peanuts, stir-fried, for the gravy
• 1/2 teaspoon coriander seeds, for the gravy
• 3/4 teaspoon red chili powder, for the gravy
• 1/4 teaspoon garam masala powder, for the gravy
• 2 tablespoons yogurt, beaten, for the gravy
• Pinch of cardamom powder, for the gravy
• 2 tablespoons coriander leaves, finely chopped, for the gravy
• 1/4 teaspoon sugar, to balance the sourness
• salt, as per taste

Instructions

Preparing Baby Potatoes:

1. Wash baby potatoes. Scrape the outer skin off. Wash once again in water. Prick them throughout with a fork and immerse in saltwater. Keep aside for 15 minutes.
2. Par-boil them in just sufficient water. They absorb some salt.
3. Heat butter or oil in a deep-bottomed pan. Throw in cumin seeds. Let them crackle. Add par-boiled baby potatoes and fresh green peas(optional). Stir-fry on low fire for 1-2 minutes. Turn them occasionally.
4. Pour very little water. Cover the pan and cook till baby potatoes become soft.

Making the Gravy for the Curry:

1. Put fried peanuts or cashew nuts, chopped onions, tomatoes, ginger, garlic, and coriander seeds into a mixer grinder. Grind them to get a smooth paste.
2. Heat some oil in another deep-bottomed pan. Add the paste. Saute it on low fire till oil separates on the edges. The content may splutter during cooking. Hence, cover the pan for a while. When it stops, open the lid.
3. Add red chili powder, garam masala powder, and salt. Mix well. Pour half a cup of water. Boil the mix for 2 minutes.
4. Add beaten yogurt, a pinch of cardamom powder, and sugar. Stir once. Add chopped coriander leaves.
5. Boil the mix for one more minute. Now add cooked baby potatoes and green peas. Boil the mix covered for two minutes. Turn off the fire.
6. Your hot and spicy dum aloo or baby potato curry is ready. Serve it hot with rotis, naan, parotas, pancakes, or fried rice. Enjoy!

Step one: Prep the ingredients.

1 / 2