Dum aloo is a delicious potato curry from the North of India and Bangladesh, my version is vegetarian and features a delicious tomato gravy.
It is a recipe that packs massive flavours into my favourite vegetable and it is as far as I am concerned the BEST potato curry you can make!
Tinned Potato Curry
The good old-fashioned spud is a much-maligned vegetable and it is one that I love. My website is named after the colloquial Hungarian name for the potato.
They appear here a lot and they certainly are no strangers to my Indian-influenced recipes.
This dum aloo recipe joins many other potato curry dishes.
This dish also has its heart in Punjab, North India and Bangladesh, and there are many variants.
My version of aloo dum features new potatoes fried in ghee and then finished in a wonderfully spiced tomato gravy that is thickened with cashew nuts.
I even use tinned potatoes to take all of the hassle out of boiling and peeling new potatoes. Don’t worry I have instructions for both fresh and prepared potatoes!
Rather than the usual enrichment of yoghurt, I use cream to give the dish a really luxurious mouth feel.
Frequently Asked Questions
Is it really ok to use tinned potatoes?
We often have prejudices when it comes to food, but tinned potatoes work a treat in this recipe, they taste great and have a wonderful texture.
Do I really have to peel the potatoes?
Have to is a strong old sentiment!
No, it is not necessary, but dum aloo is much better as far as I am concerned with peeled baby potatoes.
What is tomato passata?
I get asked this question a lot by my US-based visitors, tomato passata is called tomato puree in the US.
Can I make this vegan?
Yes, if I were to make this for a vegan guest I would replace the butter with mustard oil and then replace the double cream with coconut cream.
Can I make aloo dum in advance?
Yes, but I would stop at stage 11 of my recipe and then pick up from that point when you are reheating the dish.
It will last in the fridge for 3-5 days if you do this.
Rice is also a grand old staple side for a curry, I usually opt for plain boiled or steamed rice although a good pilau rice works well too.
However, I have a deep love for poppadoms and would usually serve this with them.
I only recommend specific brands of equipment if I think that they make a material difference to a recipe. If you have any questions feel free to ask them in the comments section below the recipe.
- 20cm or 8″ saucepan (if you are cooking potatoes).
- Colander (if you are cooking potatoes).
- Wok, I use a large carbon steel wok.
- Chopping board.
- Kitchen knife.
- Mini blender.
- Weighing scales and or measuring cups and spoons.
This delicious baby potato curry goes by the name of aloo or aloor dum and it has Punjabi and Bangladeshi origins, my version uses potatoes are fried in ghee and finished in a delicious spicy tomato gravy. I have instructions for both tinned and fresh potatoes.
- 350g (1½ Cups) Small New Potatoes or a 567g Tin of New Potatoes
- 1½ Tsp Salt (If you are using Tinned Potatoes reduce this to ½ Teaspoon)
- 100g (⅔ Cup) Onion
- 3 Garlic Cloves
- ¼ Tsp Asafoetida
- 2 Dried Red Chilli Peppers
- 1 Cinnamon Stick
- 3 Cardamom Pods
- 6 Curry Leaves
- 3 Tbsp Ghee
- ½ Tsp Turmeric
- 500g (2 Cups) Tomato Passata
- 1 Tsp Coriander Powder
- 1 Tsp Kashmiri Chilli Powder
- ½ Tsp Cumin Powder
- ¼ Tsp Amchoor
- 50ml (3 Tbsp +1 Tsp) Double Cream
- 3 Tbsp Unsalted Cashew Nuts
- 250ml (1 Cup) Water
- ¼ Tsp Sugar
- 30g (1 Cup) Fresh Coriander
- 1 Tsp Garam Masala
- 1 Tsp Dried Fenugreek Leaves
Instructions for Cooking Potatoes (Ignore if Using Tinned Potatoes):
- Place the potatoes in a medium (20cm or 8") saucepan and add 1 teaspoon of salt, then pour over enough water to cover the potatoes by 2-3 cm (1") and boil for 25-30 minutes, the potatoes should be just about cooked.
- Drain the potatoes and cool them until they can be handled, then peel them.
Instructions for Curry:
- Cut the onion in half, peel it and then chop it into a 5mm (¼") dice.
- Peel the garlic and then mash it with the side of a knife to form a puree.
- Blend the water with the cashew nuts in a mini blender and allow to soak in whilst you cook.
- Heat a wok over a medium heat and when it is hot add the ghee.
- Throw in the cinnamon stick, curry leaves, cardamom pods and dried chilli peppers, then stir-fry for 1 minute.
- Add the onions and cook for 5 or 6 minutes.
- Throw in the garlic and asafoetida then cook for a further minute.
- Add the potatoes, ½ teaspoon of salt and the turmeric and cook for 5 minutes.
- Add the coriander powder, chilli powder, cumin powder and amchoor and stir to combine.
- Pour in the tomato passata and stIr to combine then cook for 10 minutes.
- Add the cream, sugar and blended cashews and water then stir and simmer for another 8-10 minutes.
- Chop the coriander and add it to the curry (reserving a little for garnish) along with the garam masala, and dried fenugreek leaves.
- Stir to combine and then remove from the heat and allow to sit for 3-5 minutes before serving.
Amount Per Serving: Calories: 608Total Fat: 35gSaturated Fat: 19gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 78mgSodium: 1836mgCarbohydrates: 68gFiber: 9gSugar: 10gProtein: 11g
Calorific details are provided by a third-party application and are to be used as indicative figures only.