• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
PLATE TO PALATE
  • About
  • Recipe Index
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • YouTube

Simple Dum Aloo/Baby Potato Curry/How To Make Potato Curry

Published: Jan 15, 2021 · Modified: Mar 28, 2023 by JAYANTHY · This post may contain amazon or my other affiliate links · 2 Comments

Jump to Recipe Print Recipe

Simple Dum Aloo/Baby Potato Curry is a rich, thick, creamy curry made with thick curd/yogurt. This delicious recipe is a famous Indian style curry made in many ways in different parts of the world. Today, I’m sharing my favourite version which is simple and easy to prepare.

Who doesn’t like potatoes? All love potatoes in a different way of preparation. I almost love to eat in all forms, from simple fries to rich, creamy Dum Aloo. There is an umpteen number of Potato recipes I will blog about in the future. I always tweak this recipe whenever I make it. For a change, I substituted almonds for cashews and skipped cream. Likewise, you can play even with masalas too. The sky is the limit for your beautiful soulful preparation.

Variations in making Simple Dum Aloo/ Baby Potato Curry

Baby Potatoes/Aloo

The main ingredient for this recipe is baby potatoes. If you want to make this recipe and potato is not available in your pantry, do not worry! Try using big potatoes cut into small pieces. Parboil the big potatoes and cut them into desired small pieces. With a fork or toothpick, make holes. Do not over boil the potatoes. When frying, the crunch is essential for the curry.

Curd/Yogurt

I used thick curd for this recipe and skipped cream. You can use curd and finally garnish with cream or, you can omit curd and can prepare with cream too.

Tomatoes

This recipe needs no tomatoes. My palate loves the tangy taste, so I added tomatoes and curd for more tanginess.

Nuts

The nut is essential for the thick and creamy consistency. Mostly cashew nut is used for rich curries. As I love to tweak the recipe, I used almonds for this recipe. If you have a nut allergy, you can skip the nuts and add fresh cream and curd to the curry.

Spices

My favorite spice is cinnamon, cloves, and cardamom. Adding these spices in medium heat oil helps to impart a beautiful flavor and sweetness to the curry. Some prefer to dry roast the spices and grind to a fine powder and add to the curry. Some will use store-bought garam masala powder. Using any masala in any way is purely optional.

How to make Simple Aloo Dum/Baby Potato Curry

Cut onions and tomatoes roughly and boil for two to three minutes and keep it aside. Meanwhile soak almonds in lukewarm water.

Grind the cooled onion and tomatoes along with soaked almonds, ginger garlic paste, and masala powders with little water. Keep the masala paste aside. Meanwhile pressure cook Aloo/Baby potatoes for 10 minutes.

Peel the boiled potatoes and make holes with fork or tooth pick. The holes in the potatoes absorbs masalas well.

In a hard anodised pan add oil on medium heat and add potatoes and fry with little salt.

Fry potatoes until it turns slight golden brown and keep it aside.

In the same pan add cinnamon, cloves and cardamom and wait until its flavour infuses in the oil.

Now add the masala paste and stir continuously. Let it cook for ten to fifteen minutes.

Add the fried baby potatoes and gently mix well. Cover the lid and “dum” cook on low heat for five minutes.

Now add thick curd/yogurt with 1 cup water and gently mix until it is combined.

Switch off the flame and add crushed kasuri methi. It is done.

Easy Dum aloo/ Baby potato curry is ready to devour with any flat breads and flavoured rice.

Hope you like the recipe! If so, please try it out, leave your comments and rate the recipe, which means a lot to me . Thank you so much for stopping by the site!

You Might Also Like To Try Other Curry Recipes

Vegetable Paneer(Cottage Cheese) Curry

Bagara Baingan/Brinjal or Eggplant Gravy

Pepper Chicken Gravy

Chicken Semi Gravy/Curry

Easy Chicken Kurma/Easy Chicken Curry (One Pot)

Kashmiri Chicken(Murgh)Kashmiri Chicken Curry

Sankara Meen Curry/Kuzhambu,Red Snapper Curry

Notes

Soak nuts in lukewarm water before grinding. This helps to achieve smooth paste.

Par-boil Baby potato in boiling water or pressure cook for three to four minutes. Over cooked potatoes is not good for making this curry.

Prick the potatoes all over with a fork or toothpick before frying.

The curd should be thick and creamy. Whisk the curd well before adding to the curry. This helps to avoid curdle.

When adding curd make sure the stove flame is low. Switch off the stove within few minutes.

Add kasuri methi without fail.

Simple Dum Aloo/Baby Potato Curry

Jayanthy Asokan
Simple Dum Aloo/Baby Potato Curry is a rich, thick, creamy curry made with thick curd/yogurt.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 30 mins
Total Time 35 mins
Course Main Course
Cuisine Indian
Servings 4 people
Calories 262.4 kcal

Equipment

electric mixer grinder

Ingredients
  

  • 300 gm Baby potato
  • 1 cup Curd/Yogurt (fresh and thick)
  • 4 tablespoon Oil
  • 1" 3 Cinnamon stick (pieces)
  • 2 Cloves
  • 3 Cardamom

For Grinding

  • 2 Onion (medium sized)
  • 4 Tomatoes (medium sized)
  • 18 Almonds (soaked)
  • 1 teaspoon Chilli powder
  • 2 teaspoon Coriander powder
  • ¾ teaspoon GingerGarlic Paste(Homemade)
  • ½ teaspoon Turmeric powder
  • 1 teaspoon Salt (to taste)
Prevent your screen from going dark

Instructions
 

  • Cut onions and tomatoes roughly and boil for two to three minutes and keep it aside. Meanwhile soak almonds in lukewarm water.
  • Grind the cooled onion and tomatoes along with soaked almonds, ginger garlic paste, and masala powders with little water. Keep the masala paste aside. Meanwhile pressure cook Aloo/Baby potatoes for 10 minutes.
  • Peel the boiled potatoes and make holes with fork or tooth pick. The holes in the potatoes absorbs masalas well.
  • In a hard anodised pan add oil on medium heat and add potatoes and fry with little salt.
  • Fry potatoes until it turns slight golden brown and keep it aside.
  • In the same pan add cinnamon, cloves and cardamom and wait until its flavour infuses in the oil.
  • Now add the masala paste and stir continuously. Let it cook for ten to fifteen minutes.
  • Add the fried baby potatoes and gently mix well. Cover the lid and "dum" cook on low heat for five minutes.
  • Now add thick curd/yogurt with 1 cup water and gently mix until it is combined.
  • Switch off the flame and add crushed kasuri methi. It is done.
  • Easy Dum aloo/ Baby potato curry is ready to devour with any flat breads and flavoured rice.

Notes

Soak nuts in lukewarm water before grinding. This helps to achieve smooth paste.
Par-boil Baby potato in boiling water or pressure cook for three to four minutes. Over cooked potatoes is not good for making this curry.
Prick the potatoes all over with a fork or toothpick before frying.
The curd should be thick and creamy. Whisk the curd well before adding to the curry. This helps to avoid curdle.
When adding curd make sure the stove flame is low. Switch off the stove within few minutes.
Add kasuri methi without fail.

Nutrition

Serving: 1peopleCalories: 262.4kcalCarbohydrates: 26.3gProtein: 4.5gFat: 17gSaturated Fat: 1.3gSodium: 603.5mgPotassium: 758.5mgFiber: 5.8gSugar: 6.4gVitamin A: 1172.8IUVitamin C: 36.2mgCalcium: 58.7mgIron: 1.8mg
Keyword dum aloo, baby potato curry
Tried this recipe?Let us know how it was!
Please follow and like us:
error
fb-share-icon
Tweet
fb-share-icon

More Indian Curries

  • Potato Kurma/ Aloo Kurma/ Easy Kurma for Chapati and Rice
  • rajma curry on a serving dish
    Rajma Curry/ Rajma Masala/ How to make Easy Kidney Bean Curry
  • Easy Vegetable Curry
    Easy vegetable curry/ Vegetable curry in a pressure cooker
  • Chettinad Chicken Curry
    Chettinad Chicken Curry/ How To Make Chicken Chettinad In Pressure Cooker

Filed Under: Indian Curries, Sides Tagged With: baby potato curry, curd, curry, dum aloo, indian, Main course, platetopalate, PLATETOPALATEBLOG, potato curry, simple curry, vegetarian, yogurt

Reader Interactions

Comments

  1. Kishore

    March 20, 2021 at 2:47 am

    Yummy!!!

    Reply
    • JAYANTHY

      March 20, 2021 at 4:49 am

      Thank you! Glad you liked the recipe!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Hi, I'm Jayanthy! Growing up cooking with my mom gave me the opportunity to learn some of my family’s traditional heirloom recipes, I’m very happy and proud to share those unique comfort food recipes here with great honor.

More about me →

Popular

  • Raw Mango Rice/ Manga Sadam/ Easy Mango rice Recipe
  • The Ultimate No-Bake Mango Cheesecake Recipe
  • Vegetable Pulao Recipe/ Easy Veg Pulao/ Vegetable Pulao
  • Carrot Cake Traybake/ Easy Spiced Healthy Carrot Cake
  • lemon and coconut loaf cake
    Lemon and Coconut Cake/ Simple Lemon Coconut Loaf Cake
  • Cherry And Coconut Cake/ Easy Coconut Cherry Cake.
  • Muffins with jam filling/ How to make Jam filled muffins
  • Christmas Cake Preparation
    Christmas Cake Preparation | How to make Christmas (Egg/Eggless Cake)

Footer

↑ back to top

About Newsletter

  • Privacy Policy. Sign Up!

Contact

  • Contact
  • About

As an Amazon Associate, I earn from qualifying purchases.

Copyright © 2023Plate to Palate by Jayanthy Asokan