We are still on an Indian food kick here at Lakeside Candles and Crafts, and I’ve found another awesome recipe for you to try! Dum Aloo Curry! This authentic North Indian recipe is considered a specialty dish. It is a potato based recipe where baby potatoes are fried and cooked slowly in a spicy curry sauce. This recipe is easy to make and rich in flavor. I warn you though, it is spicy! ENJOY! (You can adjust the spiciness in the recipe below if you don’t care for spice.)
I served this recipe with garlic naan bread to sop up all that curry goodness. Get the recipe HERE!
Authentic North Indian Dum Aloo
This wonderful recipe is everything you could want in a traditional North Indian Curry. Fried baby potatoes, chilies, herbs, and a rich curry sauce make this recipe a star! Serve with Indian style rice, basmati rice, or your favorite rice recipe.
- 2 lbs baby potatoes
- 1/4 cup vegetable oil for frying potatoes
- 1 medium onion diced
- 1 can diced tomato can use a fresh tomato
- 10 each unsalted cashew nuts
- 1 tbsp olive oil extra virgin
- 1 bay leaf
- 1 green chili slit in half
- 1 tsp ginger garlic paste
- 1/2 tsp garam masala
- 1/2 tsp coriander powder
- 1/2 tsp chili powder kashmiri if you can find it
- salt and pepper as needed
- 1/8 tsp turmeric powder
- 3 tbsp plain greek yougurt
- 1/4 tsp celery leaves
- 1 bunch fresh cilantro chopped
- 3/4 cup water
Prep your baby potatoes by peeling them and cutting to equal sizes so they cook evenly. Boil your potatoes for around 3 to 4 minutes to par-cook them.
Saute your chopped onion for 2 to 3 minuets in oil, and then set aside to cool. You will use these later to make a paste.
Make your Paste
In a high speed mixer or food processor, add your tomatoes, cashew nuts and onion. Mix until you have a nice thick paste.
Fry your Potatoes
Heat 1/4 cup of oil in a skillet or pan. Fry your par-cooked potatoes until lightly golden. Set them aside for later.
Make the Curry Sauce
Heat 1 tbsp of extra virgin olive oil over medium high heat. Saute the bay leaf with the ginger-garlic paste for around 2 minutes. Don't let it burn.
Add your paste to the ginger-garlic and continue to saute. Let the mixture thicken a bit.
Add the chili powder, garam masala, salt, pepper, turmeric, and slit chili to the mixture. Saute until you can smell all the spices.
Add the yogurt to the mixture. Stir until the mixture gets thick.
Add your baby potatoes and 1/2 a cup to 3/4 cup of water to the mixture. Stir the curry sauce well. Bring this to a boil.
Cover and cook on medium low heat for around 10 minutes. Your potatoes should be fully cooked and the sauce mixture will begin to thicken a bit. Add the celery leaves and stir.
Sprinkle your finished dum aloo with fresh cilantro and serve over rice.
Add salt and pepper to your taste. This recipe can be very spicy depending on the type of chili you use in your preparation.