Vegetarian
Curry
Punjabi Cuisine
Beginner
For 2 people

Easy Dum Aloo: A Flavorful Baby Potato Delight


Dum Aloo is a classic North Indian dish of baby potatoes simmered in a rich, fragrant tomato and onion gravy. This quicker version skips the deep frying and slow cooking, but retains all the flavour thanks to a creamy ginger-garlic paste, fresh cream and the Sunrise Aloo Dum Masala. Serve with roti or basmati rice for a satisfying vegetarian meal that's ready in under an hour.

Ingredients

  • Small Size Potatoes (boiled and peeled)

    500 g
  • Fresh Tomatoes (chopped)

    2
  • Onions (chopped)

    2
  • Ginger (finely chopped)

    1 tsp
  • Garlic (finely chopped)

    1 tsp
  • Sunrise Red Chilli Powder

    1 tsp
  • Sunrise Aloo Dum Masala

    2 tsp
  • Fresh Cream

    4 tsp
  • Butter

    2 tbsp
  • Sugar (optional)

    ½ tsp
  • Salt

    to taste

Sunrise tip: For a richer gravy, add a spoonful of cream or a knob of butter at the end of cooking.

 

Steps

Step 1: Make the Paste

Time: 10 minutes

Take finely chopped tomatoes, onions, ginger and garlic and grind them to make it into a fine paste.

 

Step 2: Fry the Spices

Time: 10 minutes

Heat butter in a large pan over medium heat and let it melt. Add Sunrise Aloo Dum Masala and Sunrise Red Chilli Powder.

Now, add the onion-tomato-ginger-garlic paste prepared in the previous step and cook for 2-3 minutes.

 

Step 3: Cook the Potatoes

Time: 10 minutes

Add the parboiled potatoes to the pan along with the water. Mix gently to coat the potatoes in the gravy.

Add some salt and sugar to the gravy. Then, add fresh cream to the aloo gravy and cook for 5-6 minutes.

 

Step 4: Garnish and Serve

Time: 2 minutes

Crush the dried fenugreek leaves between your palms and sprinkle over the Dum Aloo.

Taste and adjust the salt if needed. Garnish with chopped coriander leaves. Serve hot with roti, naan or basmati rice.

 

Goes Best With

  • Main Dish: Jeera rice, plain basmati rice

  • Accompaniment: Roti, naan, paratha