Dum Aloo

Name: Dum Aloo
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 600g baby potatoes, parboiled and pierced; 300ml full fat yoghurt; 2 large onions, diced; 4 cloves garlic, minced; 2cm fresh ginger, minced; 2 tsp Kashmiri chilli powder; 1 tsp ground cumin; 1 tsp ground coriander; 1 tsp garam masala; 1 tsp turmeric; 4 tbsp mustard oil or ghee; 4 cardamom pods; 1 handful fresh coriander

Baby potatoes slow-cooked in a rich spiced yoghurt gravy — a Kashmiri classic with deep warming flavours.

Total time

55 min

Prep

20 min

Cook

35 min

Difficulty

medium

Cuisine

Indian

vegetariangluten-free

Ingredients

600gbaby potatoes, parboiled and pierced

300mlfull fat yoghurt

2large onions, diced

4 clovesgarlic, minced

2cmfresh ginger, minced

2 tspKashmiri chilli powder

1 tspground cumin

1 tspground coriander

1 tspgaram masala

1 tspturmeric

4 tbspmustard oil or ghee

4cardamom pods

1 handfulfresh coriander

Instructions

Fry parboiled potatoes in oil until golden, remove.

Fry cardamom in remaining oil, add onions and cook until golden.

Add garlic and ginger, cook 2 minutes.

Add all spices, cook 2 minutes.

Add yoghurt a spoonful at a time, stirring constantly.

Add 200ml water and bring to a simmer.

Add fried potatoes, cover and cook on low heat 20 minutes.

Scatter with coriander and serve with rice or roti.

Nutrition (estimated)

Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.

Calories

260

Protein

Fat

4.3g

Carbs

50.6g

Fiber

10.5g

Sodium

48mg

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