Aloo Dom
Tender potatoes simmered in a lightly spiced tomato and yogurt gravy until they soak up every bit of flavor. This comforting Indian potato curry is rich, homestyle, and perfect with roti, luchi, or plain rice.
For 4 servings
- prep · ~15 min
Prep the potatoes and aromatics.
1.Boil the potatoes until just tender, then peel and halve them.2.Finely chop the onion and tomato.3.Slit the green chilies and whisk the yogurt until smooth.TIPDo not overboil the potatoes or they may break once they go into the gravy. - saute · ~5 min
Lightly fry the potatoes.
Heat 1 tbsp oil in a pan over medium heat. Add the boiled potatoes and cook for 4 to 5 minutes until lightly golden on the edges, then remove to a plate.
- temper · ~8 min
Make the spice base.
1.Heat the remaining 1 tbsp oil in the same pan.2.Add cumin seeds and bay leaf, and let them sizzle for 20 to 30 seconds.3.Add onion and cook until soft and light golden, 5 to 6 minutes.4.Add ginger-garlic paste and green chili, then cook for 1 minute.TIPKeep the heat medium so the whole spices bloom without burning. - saute · ~8 min
Cook the masala.
1.Add tomato, turmeric powder, red chili powder, coriander powder, and salt.2.Cook the mixture for 6 to 8 minutes, stirring often, until the tomatoes soften and the masala looks thick. - mix · ~2 min
Stir in the yogurt.
Lower the heat and add the whisked yogurt a little at a time, stirring well so it blends smoothly into the masala.
TIPLow heat helps keep the yogurt from splitting. - simmer · ~10 min
Simmer the curry with the potatoes.
Return the potatoes to the pan and add water. Mix gently, cover, and simmer for 10 minutes until the gravy thickens slightly and coats the potatoes well.
- garnish
Finish with garam masala and cilantro.
Sprinkle garam masala and chopped cilantro over the curry. Mix gently and cook uncovered for 1 minute.
- serve
Serve hot.
Serve Aloo Dom hot with roti, luchi, paratha, or plain rice.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Boil the potatoes only until just tender; overcooked halves will crumble during the final simmer.
- 2Lightly frying the boiled potatoes first helps them hold shape and absorb the gravy without turning mushy.
- 3Cook the onion-tomato masala until it looks thick and slightly glossy before adding yogurt for a deeper, less raw taste.
- 4Add the whisked yogurt on low heat and in small additions to prevent splitting in the tomato masala.
- 5If the gravy tightens too much as it sits, loosen it with a splash of hot water before serving.
- 6This curry tastes even better after 20 to 30 minutes of resting, when the potatoes soak up the spiced gravy.
- 7Store leftovers chilled for up to 2 days and reheat gently so the yogurt-based gravy stays smooth.
Adapt it for your goals.
No-onion-no-garlic
Skip onion and ginger-garlic paste, then use a little extra tomato, yogurt, and hing for a simpler satvik-style version.
low oilLow-oil
Reduce the oil and skip frying the potatoes; the curry will be lighter, though the potatoes will be softer and less browned.
spicierSpicier
Add an extra green chili or a bit more red chili powder for a hotter curry that pairs especially well with plain rice.
veganVegan
Replace yogurt with unsweetened plant yogurt or a little cashew paste to keep the gravy creamy without dairy.
Why this is on our healthy list.
Comforting Energy Source
Potatoes provide satisfying carbohydrates that make this curry filling and well suited to a complete meal with roti or rice.
Contains Beneficial Spices
Cumin, coriander, turmeric, ginger, and garlic add aroma along with plant compounds commonly valued in traditional Indian cooking.
Some Protein and Calcium
The yogurt adds a little protein and dairy richness while also contributing a gentle tang to the gravy.
Frequently asked questions
This usually happens if the pan is too hot or the yogurt is added too quickly. Lower the heat, whisk the yogurt smooth, and stir it in gradually.
