Dum Aloo

Method

Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.

1. Boil the potatoes in their skins for 10 minutes, until nearly tender. Drain, cool a little, peel and prick each one all over with a fork.

   Mark done Start 10 min timer

2. Heat the oil in a pan to medium-high and fry the potatoes for 5 minutes, turning, until golden. Drain on paper towels.

   Mark done Start 5 min timer

3. Heat the ghee in a wide pan over medium heat and cook the onions for 10 minutes, until golden. Add the ginger-garlic paste and cook for 2 minutes.

   Mark done Start 10 min timer

4. Add the tomato purée, fennel, ginger, chilli powder, coriander, cumin, turmeric and salt and cook for 8 minutes, until the oil separates.

   Mark done Start 8 min timer

5. Lower the heat and stir in the yoghurt a spoonful at a time, cooking for 3 minutes. Add the water and simmer for 5 minutes.

   Mark done Start 3 min timer

6. Add the potatoes, cover and simmer for 10 minutes, until they have soaked up the gravy. Stir in the garam masala and coriander and serve with naan or rice.

   Mark done Start 10 min timer

Chef’s Tips

• Prick the potatoes all over. The gravy then goes right in to the middle.
• Add the yoghurt slowly over low heat, whisking. Hot heat makes it curdle.
• Cook the tomato base until the oil separates. It is the sign that the raw taste is gone.

Common Substitutions & Variations

• A quarter-teaspoon of ground ginger per tablespoon of fresh is the standard ratio if you are working from the spice rack rather than a fresh root.
• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Pairing Suggestions

• Garlic naan
• Steamed basmati rice
• Cucumber raita

Storage & Reheating

Keep in the fridge up to 4 days and reheat gently. It is better the next day.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.