Spiced Dum Aloo (Moghlai-Style Potatoes)
Dum Aloo is a rich and flavorful Indian dish that combines the humble potato with an aromatic blend of spices, almonds, and yogurt to create a hearty stew-like curry. This traditional Moghlai recipe captures the essence of Indian cuisine with its creamy texture and vibrant flavors. The small potatoes are first parboiled and then fried to a golden crisp, before being enveloped in a spiced gravy that tantalizes the taste buds. Perfect for family gatherings or a cozy dinner, this dish pairs beautifully with naan, roti, or rice, making it a delightful addition to any Indian feast. Enjoy the warmth and comfort of homemade Indian cooking with every delicious bite!
4-6
Servings
200
Calories
16
Ingredients
Ingredients
small potatoes
1.5 lbs (peeled and pricked)
kosher salt
1.5 tablespoons (for soaking + 1 teaspoon for cooking)
blanched almonds
8-10 (for roasting)
sesame seeds
2 tablespoons (for roasting)
black cardamom pods
2 (for roasting)
coriander seeds
2 teaspoons (for roasting)
whole cumin seeds
1.5 teaspoons (for roasting and cooking)
garlic cloves
4 (peeled and chopped)
fresh ginger
1 tablespoon (minced)
vegetable oil
8 tablespoons (for frying)
onion
1 medium (peeled and chopped)
cardamom pods
5 (lightly crushed)
turmeric
1/4 teaspoon (for cooking)
cayenne
1/4 teaspoon (for cooking)
plain yogurt
1 cup (for cooking)
garam masala
1 teaspoon (for cooking)
Instructions
1
Begin by peeling the small potatoes and pricking them well with a fork to allow flavors to penetrate.
2
Soak the potatoes in a bowl filled with 4 cups of water and 1 1/2 tablespoons of kosher salt for 1 hour.
3
In a small cast iron skillet, combine blanched almonds, sesame seeds, black cardamom pods, coriander seeds, and 1 teaspoon of whole cumin seeds. Dry-roast these ingredients over medium heat, stirring frequently, until the almonds turn golden brown.
4
Transfer the roasted mixture to a spice grinder and grind it as finely as possible.
5
In a blender, add the peeled garlic cloves and minced ginger along with 1/3 cup of water. Blend until you form a smooth paste.
6
After an hour, drain the soaked potatoes and pat them dry using a kitchen towel.
7
Heat 8 tablespoons of vegetable oil in a heavy, wide pot over medium heat. Carefully add the potatoes, frying until they are golden brown on all sides. Remove them from the oil using a slotted spoon and set aside.
8
In the same oil, add the remaining 1/2 teaspoon of cumin seeds and stir once. Add the chopped onion and fry it, stirring often, until it turns light brown.
9
Next, add the lightly crushed cardamom pods, cayenne, and turmeric. Stir and fry for a few seconds until fragrant.
10
Introduce the ginger-garlic paste, the ground spice mix, and 1 teaspoon of salt to the pot. Stir continuously. Whenever the mixture appears to dry out, add a tablespoon of yogurt to keep it moist, continuing until all the yogurt is incorporated.
11
Once combined, stir in the garam masala along with 1/2 cup of water, mixing well to create a rich sauce.
12
Gently fold the fried potatoes into the sauce, ensuring they are well coated.
13
Cover the pot tightly using aluminum foil followed by the pot lid to trap the steam. Reduce the heat to very low and let it cook for about 30 minutes, or until the potatoes are tender and infused with flavors.
14
Occasionally stir gently while ensuring the foil and lid are in place. Once cooked through, remove from heat and serve warm with rice, naan, or roti.
Nutrition Information
11.67g
Fat
20g
Carbs
5g
Protein
2.5g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What is Spiced Dum Aloo?
Spiced Dum Aloo is a rich and flavorful Indian potato curry made in the Moghlai style, featuring a creamy sauce of yogurt, almonds, and aromatic spices.
How many servings does this recipe yield?
This recipe serves between 4 and 6 people.
What type of potatoes are used in this Moghlai-style dish?
The recipe calls for 1.5 lbs of small potatoes, which are peeled and pricked before cooking.
Why do the potatoes need to be pricked with a fork?
Pricking the potatoes allows the salt and the aromatic flavors of the curry to penetrate deep into the potatoes.
How long should the potatoes soak in salt water?
The potatoes should be soaked in a mixture of 4 cups of water and 1.5 tablespoons of kosher salt for 1 hour.
What ingredients are dry-roasted for the spice mix?
The spice mix includes blanched almonds, sesame seeds, black cardamom pods, coriander seeds, and whole cumin seeds.
How should the ginger-garlic paste be prepared?
Blend 4 peeled garlic cloves and 1 tablespoon of minced fresh ginger with 1/3 cup of water until smooth.
How much oil is required for frying the potatoes?
The recipe uses 8 tablespoons of vegetable oil to fry the potatoes until they are golden brown.
What should I do after roasting the almonds and seeds?
Transfer the roasted mixture to a spice grinder and grind it as finely as possible.
How do I know when the spices are roasted?
Dry-roast the ingredients over medium heat, stirring frequently, until the almonds turn golden brown.
How should the onions be cooked for the gravy?
The chopped onion should be fried in the remaining oil, stirring often, until it turns a light brown color.
What is the 'Dum' cooking method used in this recipe?
'Dum' refers to cooking over very low heat in a tightly sealed pot. This recipe uses aluminum foil and a lid to trap steam for 30 minutes.
What spices provide the base heat and color?
Cayenne provides the heat while turmeric adds the vibrant yellow color to the dish.
How is the yogurt incorporated into the sauce?
Add the yogurt one tablespoon at a time to the spice mixture, stirring continuously to keep the mixture moist and prevent curdling.
When is the garam masala added?
Garam masala is added after the yogurt and ground spice mix are fully incorporated, just before adding the water for the sauce.
How much water is added to create the final sauce?
1/2 cup of water is added to the spice and yogurt mixture to create the rich gravy.
What are the nutritional facts for one serving?
Each serving contains approximately 200 calories, 11.67g of fat, 20g of carbohydrates, and 5g of protein.
Is this Dum Aloo recipe vegetarian?
Yes, this is a vegetarian recipe that uses potatoes as the main ingredient.
What can I serve with Spiced Dum Aloo?
This dish pairs beautifully with traditional Indian breads like naan or roti, or simple steamed rice.
How many whole cardamom pods are used in total?
The recipe uses 2 black cardamom pods for roasting and 5 green cardamom pods (lightly crushed) for the gravy.
Do I need to dry the potatoes after soaking?
Yes, after draining the potatoes, you should pat them dry with a kitchen towel before frying.
What should the heat setting be during the 'Dum' phase?
The heat should be reduced to very low to allow the potatoes to tenderize and infuse with flavor without burning.
How many total ingredients are in this recipe?
There are 16 specific ingredients listed for this Moghlai-style potato dish.
What is the dietary fiber content per serving?
Each serving provides about 2.5g of fiber.
Can I use regular salt instead of kosher salt?
You can, but you may need to adjust the amount as kosher salt has a different grain size and saltiness level than table salt.
What is the role of sesame seeds in this recipe?
Sesame seeds are roasted and ground with the almonds to add a nutty depth and thickness to the Moghlai gravy.
What is the role of almonds in the gravy?
Blanched almonds provide a creamy texture and a rich, nutty flavor characteristic of Moghlai cuisine.
How long does the entire 'Dum' process take?
The potatoes should cook in the sealed pot for approximately 30 minutes.
Is there any sugar in this recipe?
No, based on the provided data, there is no added sugar in this recipe.
What kind of oil is best for frying the potatoes?
The recipe recommends using vegetable oil for its neutral flavor and high smoke point.