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simplyvegetarian777

Dum Aloo / Baked Potatoes in Rich Indian Curry

Published on July 24, 2013 by simplyvegetarian777

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Rich and Creamy Dum Aloo Curry : Baked version

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Delicious Baked Potatoes in Tangy and creamy Delicate Gravy

This was for dinner today and we enjoyed it with warm Rotis. It was sumptuous and heart warming. There are different versions of Dum Aloo available from different kitchens. This is how I make it, North Indian style :). Traditionally, baby whole potatoes are used which are peeled, poked and deep fried. I don’t deep fry unless it is festive season or can’t live without it :). I go for baking in the oven. Yeah…I bake in my oven…not the deserts but the savories :).

The recipe has basic North Indian curry/gravy recipe, which I will post independently under Cooking Indian series, soon. Here is the recipe for this one:

Required :
Set oven at 400*f for baking the potatoes.
Soak 1 tbsp cashews in 1/4 cup warm water for making paste later on.

Heat control : Medium to Low

Serves : 6-8

Ingredients :

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Potatoes (golden) : 3 medium cubed and baked
Lay the potatoes on greased cookie tray in a single layer. Bake them in oven for 1/2 hr till golden brown. Flip the sides once in between.

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Onion : 1 medium (ground coarse paste in food processor)

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Tomatoes : 3 medium puréed. Can use 1 small canned tomato purée too

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Ginger : 1 tbsp grated
Garlic : 1/2 tsp grated
Oil : 1 tbsp
Cumin seeds : 1 tsp
Turmeric : 1 tsp
Coriander powder : 2 tbsp
Garam masala : 1-2 tsp as per heat you like
Red chili powder : 1/3 tsp or to taste
Cinnamon stick : 2″
Bay leaf dried : 1 large
Salt to taste
Cashews : 1 tbsp soaked in 1/4 cup Water for 1 hour and then ground in paste.
Fresh cream : 1/2 cup
Water : 1/2 cup
Kasoori Methi : 1 tbsp dried

Method :

Heat oil in pan. Add cumin seeds, bay leaf, cinnamon stick. Sauté till cumin seeds turn brown.

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Now add onion paste, grated ginger and garlic. Cook till the onions are slightly brown on low to medium flame. Sauté in between so that the onions do not burn.

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It will look like this after the onions are browned a little. Traditionally, the onions are supposed to be golden brown all the way. But in 1 tbsp, this will be the result. You can opt for more oil to brown more, but I am fine with this much :).

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Now add tomato purée. Add all the above spices. Mix well. Cover the lid and let cook for 10-12 minutes on lowest flame. Sauté in between to avoid burning.

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Now add the cashew paste, cream and water. Mix well.

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Add the baked potatoes. Crush the Kasoori Methi between hands and add to the curry. Cover with lid and cook for 8-10 minutes on simmer.

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If you want the curry to be more runny, then add more water and adjust the salt and garam masala after tasting it.

The heart warming rich Dum Aloo curry is ready to dig in. Enjoy it with roti, naan or basmati rice.

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Filed Under: Indian Food, Salads & Sides, Uncategorized

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Previous Post: « Cooking Indian : Pantry Essentials Part 4 – Garam Masala Recipe
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Reader Interactions

Comments

  1. RMB Photography

    July 26, 2013 at 9:35 pm

    That’s a beautiful looking meal!!

    Reply
    • simplyvegetarian777

      July 26, 2013 at 9:41 pm

      Thanks 🙂

      Reply
  2. RMB Photography

    July 26, 2013 at 9:35 pm

    That’s a beautiful looking meal!!

    Reply
    • simplyvegetarian777

      July 26, 2013 at 9:41 pm

      Thanks 🙂

      Reply
  3. Liz

    July 25, 2013 at 9:39 am

    What is Kasoori Methi? the Dum Aloo looks delicious and worth trying. Thanks for sharing and thanks for liking many of my posts over the weeks!

    Reply
    • simplyvegetarian777

      July 25, 2013 at 9:43 am

      :). I like your blog and the recipes you post.

      Kasoori Methi is dried fenugreek leaves available easily in Indian grocery stores. They are fragrant and add nice aroma to the dish and are used like cilantro/coriander and mint in the food but in lesser quantities. I use it with rich curries and biryanis. The most common brand which sells this is MDH.

      Reply
  4. Liz

    July 25, 2013 at 9:39 am

    What is Kasoori Methi? the Dum Aloo looks delicious and worth trying. Thanks for sharing and thanks for liking many of my posts over the weeks!

    Reply
    • simplyvegetarian777

      July 25, 2013 at 9:43 am

      :). I like your blog and the recipes you post.

      Kasoori Methi is dried fenugreek leaves available easily in Indian grocery stores. They are fragrant and add nice aroma to the dish and are used like cilantro/coriander and mint in the food but in lesser quantities. I use it with rich curries and biryanis. The most common brand which sells this is MDH.

      Reply

Trackbacks

  1. Cooking Indian : Sauce / Curry / Gravy Essentials – Onion Tomato Curry Base | simplyvegetarian777 says:
    July 28, 2013 at 10:24 am

    […] Thee are the curries that you can try with this paste : Potatoes Peas and Paneer in curry Koftas in curry Potatoes in curry […]

    Reply
  2. Cooking Indian : Sauce / Curry / Gravy Essentials – Onion Tomato Curry Base | simplyvegetarian777 says:
    July 28, 2013 at 10:24 am

    […] Thee are the curries that you can try with this paste : Potatoes Peas and Paneer in curry Koftas in curry Potatoes in curry […]

    Reply

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