Ingredients for Aloo Dum
- 5 medium-sized potatoes
- 1/4 cup khoya (grated)
- 1 cup fresh curds (yogurt) or plain yogurt
- 1 teaspoon garam masala
- 1/2 teaspoon ground nutmeg
- 1/2 cup water
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- 1 tablespoon sugar
- 1 1/2 teaspoons salt
- 4 tablespoons butter
- 1 medium onion (finely chopped)
- 1 tablespoon ginger paste
- 1/2 teaspoon turmeric powder
- 2 red chilies (slit)
- fresh coriander leaves (for garnish)
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How to Make Aloo Dum
- Boil 5 medium-sized potatoes until tender. Peel and prick them thoroughly with a fork without breaking them.
- Sprinkle 1 teaspoon of salt over the potatoes.
- In a non-stick pan, melt 2 tablespoons of butter over medium heat.
- Add the potatoes and 1/4 teaspoon of turmeric powder. Roast until the potatoes are golden brown, turning occasionally.
- Set the potatoes aside.
- In the same pan, melt the remaining 2 tablespoons of butter. Add the slit red chilies and cumin seeds; sauté until fragrant.
- Add the chopped onion and fry until golden brown.
- Stir in the ginger paste, coriander powder, and cumin powder. Fry for 4-5 minutes, stirring frequently.
- Add the sugar and remaining 1/4 teaspoon turmeric powder. Stir well.
- Add the yogurt and cook for 5-7 minutes, or until the oil separates from the gravy.
- Add the fried potatoes and 1/2 cup of water. Bring to a boil.
- Simmer for 4-5 minutes, then stir in the khoya.
- Turn off the heat. Sprinkle with garam masala and nutmeg powder.
- Garnish with fresh coriander leaves and serve hot with parathas or your favorite Indian bread.
Nutrition Information (Approximate per serving)
Sodium
33 g
Sugar
38g
Fat
2g
Carbs
30g
