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Baby potatoes are fried golden and simmered in a rich, tangy yogurt and tomato gravy. This authentic Rajasthani curry, made without onion or garlic, is a flavorful delight best served with hot puris.
For 4 servings
Boil and Prepare Potatoes
Fry the Potatoes
Prepare Gravy Pastes
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Baby potatoes are fried golden and simmered in a rich, tangy yogurt and tomato gravy. This authentic Rajasthani curry, made without onion or garlic, is a flavorful delight best served with hot puris.
This rajasthani recipe takes 50 minutes to prepare and yields 4 servings. At 253.63 calories per serving with 5.73g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Cook the Gravy Base
Simmer the Curry
Finish and Serve
Add 150g of paneer cubes along with the potatoes during the last 5 minutes of simmering for a protein boost.
Instead of shallow frying, toss the boiled and pricked potatoes with 1 tbsp of oil and air fry at 200°C (400°F) for 15-20 minutes until golden and crisp.
Add 2 tablespoons of fresh cream (malai) or cashew paste at the end of cooking for a richer, more indulgent curry.
Add 1/2 cup of green peas (matar) to the gravy along with the potatoes for added sweetness and texture.
The use of yogurt provides beneficial probiotics, which support a healthy gut microbiome and aid in digestion.
Potatoes are an excellent source of potassium, an essential mineral that helps regulate blood pressure and fluid balance in the body.
This recipe is made without onions or garlic, making it suitable for those following a Sattvic or Jain diet, which is believed to promote calmness and clarity of mind.
Spices like ginger, cumin, and asafoetida are known in Ayurveda for their digestive properties, helping to reduce bloating and improve overall digestion.
There are three key steps: 1) Use full-fat yogurt at room temperature. 2) Whisk it very well with the spices before adding. 3) Reduce the heat to the lowest setting before adding the yogurt mixture and stir continuously for 2-3 minutes until it's well incorporated and heated through.
It can be a moderately healthy dish. It's rich in carbohydrates from potatoes and probiotics from yogurt. The traditional preparation involves frying, which adds calories. For a healthier version, you can boil, steam, or air-fry the potatoes instead of shallow frying them.
One serving of this Marwari Aloo Dum contains approximately 350-400 calories, depending on the amount of oil absorbed during frying and the fat content of the yogurt used.
Yes, you can make a vegan version. Replace the plain yogurt with a thick, unsweetened plant-based yogurt like cashew or coconut yogurt. Also, substitute the ghee with a neutral vegetable oil or a vegan butter alternative.
This dish pairs beautifully with traditional Indian breads. The most authentic combination is with hot, fluffy puris. It also goes well with roti, chapati, paratha, or plain steamed basmati rice.
Yes, you can. If using large potatoes, boil them, peel, and cut them into 1.5-inch cubes before frying. The cooking time might need slight adjustment.
Store any leftover Aloo Dum in an airtight container in the refrigerator for up to 2-3 days. Reheat gently on the stovetop or in the microwave. The gravy may thicken upon refrigeration, so you might need to add a splash of water while reheating.