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Signature Aloo Dum (Deep-Fried Potatoes in Spiced Yogurt Bro – vegetarian recipe
Stav Kogan

Signature Aloo Dum (Deep-Fried Potatoes in Spiced Yogurt Broth)

Master this elegant and comforting Aloo Dum, a North Indian classic featuring golden, deep-fried baby potatoes slow-cooked in a silky, spiced yogurt broth using the traditional 'Dum' technique.
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Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Servings: 4 serving
Calories: 320
Ingredients Method Nutrition

Ingredients
  

  • The Potatoes & Frying
  • 2 lbs (1 kg / 2.2 lb) baby new potatoes OR 10 medium boiling potatoes, cut into 1.5-inch / 4 cm chunks
  • 2 to 3 cups (480 ml) to 720 ml Ghee or vegetable oil for deep-frying
  • The Almond Masala Paste
  • 3 tbsp (30 g / 1.06 oz) coarsely chopped blanched almonds
  • 0.25 cup (60 ml) water or vegetable stock
  • 2 to 3 fresh hot green chilies, cored and seeded
  • 0.5 inch / 1.5 cm piece fresh ginger root, scraped and coarsely chopped
  • 1 tsp (5 ml) ground turmeric
  • 1 tsp (5 ml) garam masala
  • 0.5 tbsp (7 ml) ground coriander
  • 0.5 tsp (2 ml) sugar
  • The Broth & Tempering
  • 3 tbsp (45 ml) ghee or unsalted butter
  • 0.5 cassia bark or bay leaf
  • 0.5 tbsp (7 ml) cumin seeds
  • 0.25 tsp (1 ml) yellow asafetida powder (hing). Note: If not using yellow Cobra brand, reduce amount to a pinch.
  • 1 cup (240 ml) plain yogurt, whisked until smooth and at room temperature
  • 1 to 2 cups (240 ml) to 480 ml water
  • 1.5 tsp (7 ml) salt, or to taste
  • Finishing & Garnish
  • 0.33 cup (80 ml) heavy cream, optional for richness
  • 0.125 tsp (0.5 ml) freshly ground black pepper
  • 3 tbsp (45 ml) coarsely chopped fresh coriander (cilantro) or minced parsley
  • Pierce the potatoes before frying. This crucial step creates channels for the gravy to penetrate deep inside, maximizing flavor.
  • Use room temperature yogurt to prevent curdling. Whisk it until completely smooth before adding it to the hot pan for a silky gravy.
  • Create a tight seal for the 'Dum' cooking. A layer of aluminum foil under a heavy lid traps steam and intensifies the flavors.
  • Deep-fry for authentic texture. Frying creates a crust that helps the potatoes hold their shape and absorb the sauce without becoming mushy.

Method
 

  1. Prepare the potatoes: Scrub the potatoes. Steam or parboil them until half-cooked, then plunge into cold water to stop the cooking.
  2. Once cool, dry them thoroughly and pierce each potato in 4 or 5 places with a fork to a depth of about 0. 5 inch / 1. 5 cm.
  3. Deep-fry the potatoes: Heat ghee or oil in a deep pan to 365°F / 185°C.
  4. Working in batches, carefully fry the potatoes until golden brown with a light crust.
  5. Remove with a slotted spoon and drain on paper towels.
  6. Create the masala paste: In a blender, combine the almonds and 0. 25 cup / 60 ml water and process until smooth.
  7. Add the green chilies, ginger, turmeric, garam masala, ground coriander, and sugar.
  8. Blend again until you have a smooth, thick paste.
  9. Temper the spices: Heat 3 tbsp / 45 ml of ghee in a heavy-bottomed casserole dish over moderate heat.
  10. Add the cassia or bay leaf and cumin seeds.
  11. Fry for 30-60 seconds until the cumin darkens and becomes aromatic, then sprinkle in the asafetida.
  12. Build the yogurt base: Reduce the heat slightly.
  13. Whisk in the room-temperature yogurt in small amounts, stirring vigorously after each addition to prevent curdling.
  14. Simmer the broth: Whisk in the prepared almond masala paste, 1 to 2 cups / 240-480 ml of water, and the salt.
  15. Bring the mixture to a gentle simmer.
  16. Add the fried potatoes and remove the pan from the heat.
  17. The Dum (Slow Cook) Method: Preheat your oven to 300°F / 150°C. Lay a sheet of aluminum foil over the pot to create a tight seal, then place the lid on top.
  18. Cook for 25 minutes.
  19. Finish and serve: Remove the lid and foil.
  20. Stir in the black pepper and optional heavy cream.
  21. Transfer to a serving dish, garnish with fresh coriander, and serve hot.

Nutrition

Calories: 320kcalCarbohydrates: 28gProtein: 5gFat: 22g

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