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ID
indianutama· 4 servings

≈857 kkal · P 11.2g · L 17.4g · KH 163.8g (per recipe, TKPI estimate)

Aloo Dum

MBG-eligible

Dum Aloo

Aloo Dum
Photo: Rocky Masum, CC BY-SA 4.0 · wikimedia-commons

Ingredients

  • 500 g baby potatoes, boiled
  • 2 tbsp vegetable oil
  • 1 tsp cumin seeds
  • 1 bay leaf
  • 1 inch cinnamon stick
  • 1 tsp ginger‑garlic paste
  • 1 large onion, finely sliced
  • 2 tomatoes, pureed
  • 1 tsp turmeric powder
  • 1 tsp red chili powder
  • 1 tsp coriander powder
  • 1 tsp garam masala
  • 1/2 cup plain yogurt, whisked
  • Salt to taste

Instructions

  1. 1Boil potatoes until half‑cooked, peel and set aside.
  2. 2Heat oil in a heavy-bottomed pot, add cumin seeds, bay leaf, and cinnamon; sauté until fragrant.
  3. 3Add sliced onion and ginger‑garlic paste; fry until golden brown.
  4. 4Stir in tomato puree, turmeric, red chili, and coriander powder; cook until oil separates.
  5. 5Add boiled potatoes, mix gently to coat with masala.
  6. 6Reduce heat, whisk in yogurt slowly while stirring to prevent curdling; add a splash of water if needed.
  7. 7Cover and simmer (dum) on low flame for 15‑20 minutes; finish with garam masala and salt, garnish with cilantro if desired.

Source: llm-generated