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–+ servings

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 2 votes
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Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
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)

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
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