Dum Aloo ( Quick Potato Curry)

This is a quick recipe that we did with the unused marination mix made for the “Tandoori Chicken“. All we did was, cooked the left over marination in some oil to make the curry and then added potatoes in the gravy. We were really surprised by the outcome as it turned out to be a perfect curry to have with chapati or naan.

We did not make a video of it as we had no intentions of posting this recipe on the blog.  It was a quick fix thing with left over stuff but it turned out so well that we had to post it.


Boil 10 to 12 small potatoes. Peel the boiled potatoes and then shallow fry till golden and keep aside. If you have big potatoes just cut them into halves or quarters after boiling them.

Ingredients for the curry (same as our tandoori chicken marination ingredients)
Yogurt – 1 cup
Onion (chopped) – 1 cup
Ginger Garlic paste – 2 tsp
Red Chili Powder – 1 tsp
Turmeric Powder – 1/2 tsp
Coriander Powder – 1 tsp
Cumin Powder – 1 tsp
Ground Black Pepper – 1/2 tsp
Garam Masala – 1 tsp
Kasoori Methi (Fenugreek Leaves) – 1 tsp
Lemon Juice of 1/2 lemon
Whole Cumin Seed – 1/2 tsp
Bay Leaf – 1

Mix well all the above ingredients (except Whole Cumin Seeds and Bay Leaf) together ( refer the  video of “Tandoori Chicken Roast” ) . In a skillet heat 2 tbps oil. Add 1 tsp whole cumin. Let it splutter and then add 1 bay leaf. Add in the curry mix in the pan and cook on medium-low heat for 10-15 minutes with occasional stirs till oil starts to ooze out from the spices and it is well cooked. Add water as per desired consistency to curry it. Simmer for 5 minutes and then add the fried potatoes. Simmer further with occasional stirs for another 5 to 7 minutes. Garnish with fresh cilantro. Serve hot with chapati or naan.

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Published in: on May 10, 2010 at 8:12 pm  Leave a Comment  
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