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
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
Equipment
- electric mixer grinder
Ingredients
- 300 gm Baby potato
- 1 cup Curd/Yogurt (fresh and thick)
- 4 tbsp Oil
- 1" 3 Cinnamon stick (pieces)
- 2 Cloves
- 3 Cardamom
For Grinding
- 2 Onion (medium sized)
- 4 Tomatoes (medium sized)
- 18 Almonds (soaked)
- 1 tsp Chilli powder
- 2 tsp Coriander powder
- ¾ tsp GingerGarlic Paste(Homemade)
- ½ tsp Turmeric powder
- 1 tsp Salt (to taste)
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
Nutrition
Yummy!!!
Thank you! Glad you liked the recipe!