Will you believe if I tell you that I made this dum aloo using only 1 tbsp oil? That’s the truth. It turned out absolutely delicious! It was bit spicy the way my family likes it and the gravy was super flavourful and rich. When people make dum aloo, they fry the potatoes after slightly boiling, I used just boiled potatoes.
I have made this dish many times before, but this one hit the mark! My family ate each bite with praise and they could not believe that there was not much oil in this dish. Before I go on and on and on….. let’s go through the recipe. This dish serves 5-6 people.
Preparation Time: 10 minutes
Cooking Time: 20 – 25 minutes
15-20 baby potatoes
3 big onion
3-4 cloves of garlic
1 1/2 cup tomato puree
Salt to taste
1 tbsp. oil for cooking
Cilantro or dill leaves for garnishing
1 dry red chili
1 stick cinnamon
12-15 black pepper
1 tsp nigella seeds (kalonji)
1 tsp cumin seeds
1 tsp red chili powder
1. Par boil (half cook) potatoes. Prick the potatoes with a fork and keep it on side. We will finish cooking them in gravy.
2. Chop onion in big chunks. Remove skin from garlic clove and smash with knife. I am using store-bought tomato puree but you can make your own puree.
3. Heat 1 tbsp oil in pan. When oil is slightly hot, turn down the heat and add all the spices except red chili powder. Saute spices on low heat for 1 minute then add chunks of onion and garlic. Saute this on low to medium heat for 3-4 minutes and until onion start changing colour and spices release their flavors. Turn of the heat and let it cool slightly. Blend this sauted onion garlic in a smooth paste. Add water if you need.5. Pour this gravy in the same pan, also add 1 1/2 to 2 cups of water, salt and red chili powder. You can make less spicy by not adding chili powder or adding less black pepper. Turn on heat, add boiled potatoes. First bring this gravy to boil then turn down the heat and let it simmer for 15-20 minutes covering the lid. Stir the gravy occasionally. Half cooked potatoes will finish cooking in the gravy and will absorb the flavour and the spices. Gravy turns thick as we let it simmer for long time.
6. Your delicious, aromatic dum aloo curry is ready to serve. Garnish with cilantro or dill leaves. Serve it with roti/paratha and rice. Since I used whole spices and sautéed them in oil, the flavours are very strong. You can prepare gravy day ahead and finish cooking the next day.
Try cooking this aromatic, very delicious dish and let me know your comments 🙂
Also let me know if you have any questions regarding the dish.
Please do leave a comment or let me know if you have any questions regarding this dish. .
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