In Farali Dum Aloo, baby potatoes are simmered in a spiced tomato gravy. This dish is prepared without onion and garlic so can be eaten on Hindu fasting days.
Farali Dum Aloo is the no onion garlic version of the traditional North Indian dum aloo. I have made Instant pot dum aloo using these incredible flavours.
In this recipe, the gravy is infused with aromatic whole spices and finished with yogurt and cream to add creaminess.
It's perfect for Navratri, as it is free of onion, garlic and ther spices that are prohibited during fasting.
You can also prepare this easy dum aloo made with a fiery red dum aloo masala.
Ingredients
Be sure to check out the full recipe and exact ingredient list below in the recipe card.
Baby potatoes - boiled and peeled.
Oil or ghee
Whole spices – clove, cinnamon, bay leaf, green cardamom, cumin seeds
Tomato puree
Cashews and poppy seeds
Sendha namak
Sugar
Red chilli powder, ground cinnamon and ground clove
Plain yogurt
Chopped coriander to garnish
Serving Suggestion
Serve farali dum aloo with farali rajgira puri, kuttu aata puri, buff vada and rajgira sheera or singoda no siro (singhare atte halwa).
Storage
Store leftover dum aloo in an airtight container and keep refrigerated for up to 3 days. Reheat thoroughly in the microwave or on the stove.
Dum aloo can also be frozen for up to 3 months. Allow to thaw then reheat thoroughly.
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Farali Dum Aloo (No Onion Garlic Recipe)
Equipment
- 1 pan
Ingredients
- 18 baby potatoes boiled and peeled
- 4 tablespoon oil or ghee
- 1 tablespoon whole spices clove,cinnamon, bay leaf, green cardamom
- 1 teaspoon cumin seeds
- ½ cup tomato puree
- ¼ cup cashew
- 2 tablespoon poppy seeds khus Khus
- 1 tablespoon rock salt sendha namak
- 2 teaspoon sugar
- 1 teaspoon red chilli powder
- ½ teaspoon ground cinnamon and clove
- ¼ cup plain yogurt
- 3 tablsespoon coriander to garnish
Instructions
- Soak cashews and poppy seeds in a warm water for half an hour, or in boiling water for 10 minutes.
- Drain the water and grind the soaked cashews and poppy seeds til you get smooth paste, leave it aside.
- Heat oil/ghee in a pan or kadai and fry the baby potatoes til light brown.
- Remove the potatoes from the pan.
- In the same oil add cumin seeds and all the whole spices.
- Once they start to crackle add tomato puree and keep cooking for 5 minutes .
- Then add cashew and poppy seeds paste and mix well.
- Add salt,sugar, red chilli powder and ground cinnamon and clove.
- Keep mixing and add ¼ cup water if gravy gets thicker.
- Cook the gravy for another 3-4 minutes.
- Now add plain yogurt, mix well, add fried potatoes.
- Once again mix well and let the potato cook well in the gravy for couple of minutes.
- Turn off the heat.
- Garnish it with the coriander and serve hot.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Share on Facebook Pin This RecipeNote – This recipe has been updated from our recipe archives with new images and content, but the recipe remains the same. First published in September 2016.
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