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Dum Aloo – North Indian-Style Potato Curry
A rich, flavorful North Indian potato curry made with baby potatoes, aromatic spices, tomato-cashew paste, and yogurt. This recipe uses a simple, home-style method and is perfect for serving with roti, paratha, or rice. Also known as parota.
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Critical Success Points
- • Boil potatoes just until tender, not mushy.
- • Fry potatoes until golden for best texture.
- • Do not burn whole spices.
- • Sauté onion paste until raw smell is gone and oil separates.
- • Cook tomato-cashew paste until oil separates.
- • Add yogurt on low heat and stir constantly to prevent curdling.
- • Simmer potatoes in gravy for at least 18-20 minutes for flavor absorption.
Safety Warnings
- • Use caution when frying potatoes in hot oil to avoid splatters.
- • Let pressure from cooker release naturally before opening.
- • Handle hot pans and oil with care.
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