Dum Aloo is a Indian curry made with baby potatoes that are simmered in onion and tomato based gravy, spiced perfectly with red chili pepper, garam masala, and garnished with dried fenugreek leaves.
Course Curries
Cuisine Indian
Keyword dhaba style, dum aloo, mini potato curry, potato curry
Prep Time 20 minutesminutes
Cook Time 30 minutesminutes
Author Sowji'sKitchen
Ingredients
FOR ALOO PREPARATION:
15Baby potatoes / aloo
2CupsWateror as required
Saltas needed
FOR MASALA PASTE / GRAVY:
1Onioncubed
3/4tspGinger garlic paste
1cupTomato puree
2tbspOil
FOR DUM ALOO RECIPE:
1tspOil or butter
1tspChili powderadjust to your spice level
3/4tspCoriander powder
1/4tspGaram masala
1/4cupCurd/yogurt
1tbspkasuri methi / dry fenugreek leaves
3/4 -1cupWateradjust to required consistency
Few coriander leavesfinely chopped
Instructions
Boiling potatoes:
Add water, potatoes and salt to instant pot .
Close the Instant Pot, set on manual/pressure cook(Hi) for 3 minutes followed by Quick Release.
Remove the potatoes , after cool down the temperature, remove the skin of potatoes.
Using fork, poke holes on potatoes and keep aside.
Masala preparation:
Take a fry pan, add oil.
Once oil is hot, add cubed onions, red chilies, ginger garlic paste and salt. Saute for 5 -6 min on low heat.
Then add tomato puree and cook for 5 -6 mins on low heat.
Remove from heat and let it cool completely.
Transfer into blender and blend into smooth paste.