Dum Aloo in Spicy Yogurt Gravy

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

Take a look at more Curries Recipes. You may also want to try Kuku Paka, Kathal (Jackfruit) Curry, Dahiwale Baingan and Arbi, GOSHT KOFTE KI CUT

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Ingredients

  • 1/2 kg - baby potatoes
  • 2 cup - curds (beaten)
  • 2 cups - water
  • 3 to 4 tbsp - mustard oil
  • 1/2 tsp - turmeric powder
  • 2 - bay leaves
  • ½ tsp - mustard seeds
  • 1 tsp - cumin seeds
  • 2 - piece ginger (crushed)
  • 3 tsp - coriander-cumin seed powder
  • 2.5 tsp - red chilli powder (or as per taste)
  • 1 tsp - sugar
  • 3 to 4 - medium-sized tomatoes (finely chopped)
  • ½ tsp - garam masala powder
  • pinch of asafoetida powder
  • oil for deep frying
  • salt to taste

How to Make Dum Aloo in Spicy Yogurt Gravy

  • Boil the potatoes till done, but do not over boil. Cool and peel. Smear a little salt on the potatoes.
  • Deep-fry the potatoes till golden.
  • Heat mustard oil in a kadai to a smoking point.
  • Add cumin seeds, mustard seeds, and bay leaves.
  • When the seeds crackle, add asafoetida powder.
  • Add crushed ginger, turmeric powder, coriander cumin seed powder, red chilli powder, some salt, and sugar.
  • Mix well. Add the tomatoes and mix well.
  • Saute the tomatoes on a low flame till tender.
  • Gradually add curd, stirring continuously to prevent curdling.
  • Add water and bring to boil.
  • After a boil, simmer for 8 to 10 minutes.
  • Add the fried potatoes and simmer for few minutes for the potatoes to absorb the gravy.
  • Sprinkle garam masala powder just before serving.
  • Serve hot with purees.

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