Aloor Dom
Baby potatoes simmered in a warmly spiced onion-tomato gravy until they soak up all the flavor. This homestyle Indian potato curry is rich, comforting, and perfect with luchi, roti, or steamed rice.
For 4 servings
- prep · ~10 min
Prep the potatoes and aromatics.
1.Boil the baby potatoes until just tender, then peel them.2.Prick each potato lightly with a fork so they absorb the gravy better.3.Chop the onion and tomatoes, grate the ginger, and mince the garlic. - fry · ~5 min
Lightly fry the potatoes.
Heat 1 tbsp mustard oil in a pan and fry the boiled potatoes over medium heat for 4 to 5 minutes until lightly golden. Remove and set aside.
TIPLight frying helps the potatoes hold their shape and soak up more flavor later. - temper · ~1 min
Make the tempering.
1.Heat the remaining 1 tbsp mustard oil until hot and slightly smoky, then lower the heat.2.Add bay leaf, cumin seeds, and dried red chili.3.Let them sizzle for 20 to 30 seconds until fragrant. - saute · ~6 min
Cook the onion, ginger, and garlic.
1.Add the chopped onion and cook until soft and lightly golden, about 5 minutes.2.Add the grated ginger and minced garlic.3.Sauté for 1 minute until the raw smell disappears. - saute · ~5 min
Cook the tomatoes and spices.
1.Add the chopped tomatoes and cook until soft and pulpy.2.Add turmeric powder, red chili powder, coriander powder, cumin powder, salt, and sugar.3.Cook for 4 to 5 minutes, stirring often, until the masala thickens and the oil starts to separate.TIPKeep the heat medium so the spices toast gently without burning. - simmer · ~10 min
Simmer the potatoes in the gravy.
Add the fried potatoes and mix well to coat them in the masala. Pour in the hot water, cover, and simmer for 10 minutes until the gravy thickens and clings to the potatoes.
- garnish · ~1 min
Finish with garam masala and coriander leaves.
Sprinkle garam masala over the curry, mix gently, and garnish with chopped coriander leaves.
- serve · ~1 min
Serve hot.
Serve Aloor Dom hot with luchi, roti, or steamed rice.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Prick the boiled baby potatoes lightly, not deeply, so they absorb gravy without breaking apart.
- 2Fry the potatoes only until pale golden; over-frying makes the skin tough and less likely to soak up masala.
- 3Heat mustard oil to the smoking point briefly, then lower the flame to mellow its sharp raw taste.
- 4Cook the tomato-onion masala until oil separates at the edges; that is the key cue for a fuller gravy.
- 5Use hot water for simmering so the oil does not seize and the gravy stays smooth.
- 6Rest the curry for 10 minutes before serving; the potatoes drink in the spiced gravy as it sits.
- 7This dish tastes even better the next day, so it is a great make-ahead curry for lunchboxes or guests.
Adapt it for your goals.
No-onion-no-garlic
Skip onion and garlic, increase ginger, and use a little extra tomato for a sattvic-style version with a cleaner, lighter gravy.
spicierSpicier
Add an extra dried red chili or more red chili powder for a hotter Aloor Dom that pairs especially well with luchi.
low oilLow-oil
Skip frying the potatoes and reduce the oil slightly; the curry will be lighter, though the potatoes will be a bit softer.
dry styleDry-style
Use less hot water and simmer uncovered for a thicker coating masala, ideal for serving with roti instead of rice.
Why this is on our healthy list.
Energy-Giving Potatoes
Baby potatoes provide carbohydrates that make this a satisfying, comforting meal, especially when served as a main curry.
Aromatic Spice Benefits
Ginger, garlic, cumin, coriander, and turmeric add flavor along with plant compounds commonly valued in home cooking.
Tomato-Based Gravy
Tomatoes and onions form a vegetable-rich base that adds body, natural sweetness, and savory depth without cream.
Frequently asked questions
Yes. Use regular potatoes cut into large chunks, boil until just tender, then follow the recipe the same way.
