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Dum Aloo (Potato Curry)

recipe at a glance
Rating: 5/5
7 reviews
1 comment

ready in: 1-2 hrs
serves/makes:   4

recipe id: 6164
cook method: stovetop

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12 even-sized small boiling potatoes
4 medium-sized red potatoes
7 tablespoons light vegetable oil
1 1/2 cup finely chopped onions
1 teaspoon finely chopped ginger root
2 teaspoons cumin
4 teaspoons ground coriander
1 teaspoon turmeric
3/4 teaspoon red pepper
1 teaspoon garam masala
1 cup canned tomatoes
2/3 cup plain yogurt
4 teaspoons salt (I use sea salt)

2/3 cup heavy cream (optional)


Peel potatoes and prick them in 4 or 5 places. Put them in a bowl of cold water until you are ready to cook them.

Heat 5 Tbsp. of the vegetable oil in a large non-stick pan that can hold all the potatoes in one layer (such as a 5-quart casserole; cast iron Dutch oven is great) over medium-high heat. When the oil is very hot, drain the potatoes, pat them dry on paper towels, and add to pan with oil. Fry them until they acquire several tiny browned spots and a crust (about 8-10 minutes), turning and tossing them to ensure even browning. (This is an essential step, as the browning prevents the potatoes' falling apart during prolonged cooking.) With a slotted spoon, transfer them to a bowl.

Add the rest of the oil to the pan along with the onions. Fry until the onions turn caramel brown (the onions will become kind of sticky and the oil will separate from them -- about 15 minutes), stirring constantly so that they do not burn. Add ginger, and fry for an additional 30 seconds. Add cumin, coriander, turmeric, red pepper, and Mughal garam masala all at once, and stir rapidly for 15 seconds. Add tomatoes, yoghurt, salt, and the fried potatoes (in one layer), and bring to a boil. Reduce heat and simmer very gently, covered (we also crimp some aluminum foil around the lid edges to ensure a good seal), for 35 minutes or until the potatoes are fully cooked. Check during cooking to make sure the gravy is not sticking and burning. The gravy should be thick enough to coat the potatoes. If it looks thin and runny, increase heat and boil rapidly, uncovered, until it reduces to the desired consistency. If, on the other hand, the gravy is too thick, add a few tablespoons of water.

Add cream, stir, and simmer until heated through. If you want the dish to taste milder and subtler, stir in a little more oil (about 2 T). Check for salt, and serve.

cook's notes

This dish improves with keeping. For best results make it at least a few hours before you are going to serve it. It can be refrigerated for up to 4 days without loss of flavor.

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479 calories, 41 grams fat, 26 grams carbohydrates, 6 grams protein per serving.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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comments & reviews

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Guest at

REVIEW: 5 star recipe rating
Not overly spicy (heat-wise) but lots of good flavour

Guest at

REVIEW: 5 star recipe rating
This is extremely good. Cook times on everything are accurate, perfect results from following the recipe without deviation.

This has quickly become a once a week favorite in our home during the cold months.

Guest at

REVIEW: 5 star recipe rating
Excellent recipe!!!

Guest at

REVIEW: 5 star recipe rating
very good! recommend to anyone. I used kosher salt and one cup of yogurt with 1 tsp of chickpea flour (besan).

Guest at


Hi is this a liquid or dry curry?

Guest at

REVIEW: 5 star recipe rating
Really easy and tastes fantastic. I added hot chilli for an extra kick but equally good without. Timings were accurate and I'll definitely be making this again!

Guest at

REVIEW: 5 star recipe rating
Awesome recipe. I tried and its fantabulous:-)

Registered Member at
Member since:
Sep 19, 2009

REVIEW: 5 star recipe rating
Loved this dish. Pretty easy to make and tastes great. The seasoning was perfect. Spicy warm not spicy hot. Cooking times seemed right on and dish was perfect!

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