North Indian
Dum Aloo (Baby Potatoes in Spiced Yogurt Gravy)
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Dum Aloo (Baby Potatoes in Spiced Yogurt Gravy) is North Indian home cooking, eaten at lunch and dinner. On the plate it is the dish at the centre and the cooked vegetable. Below is what usually sits beside it, what it does and does not contain, and what else to cook once you have made it.
Ingredients
The quantities follow this count.
How to cook it
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Boil the baby potatoes in salted water until just tender, about 10 minutes, peel them and prick each one all over with a fork so the gravy can soak in.
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Heat the oil in a kadai and fry the potatoes on medium heat, turning them, for 6 to 8 minutes until golden and lightly crisp. Lift them out and keep the oil in the pan.
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Blend the onion to a paste and the tomatoes to a puree. Add the cumin seeds and bay leaf to the same oil, then the onion paste, and cook 6 minutes until golden. Add the ginger garlic paste and cook 1 minute more.
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Add the tomato puree with the turmeric, kashmiri chili powder and coriander powder and cook 6 minutes until the oil separates. Take the pan off the heat and stir in the whisked yogurt a spoonful at a time so it does not split.
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Return the pan to low heat, add the potatoes, the salt and the water, cover tightly and let it cook on dum, on the lowest flame, for 10 minutes so the potatoes drink up the gravy.
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Crush the kasuri methi between your palms over the pot, add the garam masala and cilantro, and eat it with roti, paratha or jeera rice.
Serve it with
A North Indian dinner is a plate rather than a single dish. These are the courses that normally sit beside Dum Aloo (Baby Potatoes in Spiced Yogurt Gravy), read from the same composition Dinejot builds a real meal from.
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The protein alongside
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What it is eaten with
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The sharp little thing
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Something cool and fresh
Safe at your table
Dinejot tracks ten allergens and tags every one of them by hand, so the absences below are as deliberate as the presences. Dum Aloo (Baby Potatoes in Spiced Yogurt Gravy) carries dairy. It is free of the remaining 9 allergens on that list.
| Allergen | In this dish | Cook this instead |
|---|---|---|
| Peanuts | No | |
| Tree nuts | No | |
| Dairy | Yes | Lauki Chana Dal (Bottle Gourd and Lentils) |
| Gluten | No | |
| Shellfish | No | |
| Eggs | No | |
| Soy | No | |
| Fish | No | |
| Sesame | No | |
| Coconut | No |
These tags are set by a person rather than inferred from an ingredient list, and they describe the recipe as written here. Read the labels on whatever you actually buy.
What it brings to the plate
Estimated, per serving
- Calories
- 240 kcal
- Protein
- 5 g
- Carbs
- 29 g
- Fat
- 12 g
- Fiber
- 4 g
- Sugar
- 5 g
- Sodium
- 600 mg
- Saturated fat
- 2 g
Estimated values. Actual nutrition varies with ingredients, brands, and how you cook.
When to cook it
Dum Aloo (Baby Potatoes in Spiced Yogurt Gravy) takes about 50 minutes from a cold stove to the table, and the cooking itself is a fair bit of work. It is eaten at lunch and dinner. Nothing in the calendar rules it out, so it is a year round dish.
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Cook this with your whole family
Dinejot plans breakfast, lunch and dinner as whole plates, built around the cooking you call home and filtered for the allergies at your table.
Meal suggestions support your goals. They are not medical advice. Please ask your doctor about your family's health needs.