MARWARI DUM ALOO | PANTRY STAPLE BABY POTATO CURRY
Grandma’s Dum Aloo
I learnt this recipe from my grandma who used to love making it as it was so quick – she is originally Rajasthani so this is an authentic dum aloo recipe.
My mum makes this dum aloo a lot at home as it is my brother’s favourite – so naturally, I had to learn it too!
While I was studying far from home, the small jar masala always accompanied me.
This recipe does not use any fresh ingredients in the masala, making it a great recipe for when fresh vegetables are not easy to find.
Marwari Dum Aloo
This super easy Dum Aloo gravy recipe is vibrant and packs a powerful taste punch!
It is without onion garlic or any fresh spices and herbs.
Uses food cupboard ingredients.
This recipe is close to an authentic Kashmiri Dum Aloo recipe but without onion-garlic.
What is the difference between Marwari and any other Dum Aloo recipes?
Usually, most of the dum aloo recipes across India, are prepared with a bucketful of ingredients such as whole spices, nuts, tomatoes, onion, garlic and potatoes are deep-fried for the dish.
Whereas Marwari dum aloo is easy quick and won’t require onion garlic, tomatoes or nuts. Also, this recipe does not require deep frying the potatoes and yet it is delicious.
Is this Dum Aloo Spicy?
This Dum Aloo recipe is mild but still retaining incredible and intense flavours. Do not be fooled by the rich red colour!
It can be made spicier by substituting some normal red chilli powder instead of kashmiri chilli powder.
But do NOT use the same amount of red chilli powder as kashmiri chilli powder because it will be too spicy to eat!!
Is it a make-ahead recipe?
Yes, you can make this recipe in advance and keep it in the fridge in an airtight container. The curry develops flavours whilst sitting in the fridge.
The curry may get thick whilst it cools and when in the fridge so when reheating, add a spoon of water and warm it up thoroughly. Adding water will not decrease the flavour and strength of the curry.
What you will need to make Rajasthani Dum Aloo recipe
● Baby Potatoes – baby potatoes are best as they retain their shape when cooking. Normal potatoes tend to become floury and can mush when cooking.
● Oil – use an oil such as sunflower, olive oil or vegetable oil to cook in.
● Yogurt – use a plain yogurt here. Whole yogurt is better than low-fat as low fat tends to be quite sour. We have used a full-fat Greek yogurt
● Sugar – a small spoon of white sugar.
● Whole spices – cumin and coriander seeds, fennel seeds, whole black pepper and cloves, backbone of this curry.
● Spices powders – Kashmiri red chilli powder, ginger powder, hing and cardamom powder (optional)
Dum Aloo Masala
The masala can be made months in advance. We make our Dum Aloo masala and store for around 1 year in a jar in the food cupboard.
We have not noticed a reduction in the potency of the masala but you may feel like as you make the masala fresh, you will need to use less to achieve the same flavour.
Why add yogurt end of cooking?
We add yogurt after turning off the heat, so the yogurt doesn’t split in the curry.
What to serve with Marwari Dum Aloo?
Serve this lip-smacking and finger-licking curry with Restaurant style garlic & coriander naan, ajwain paratha or Roti.
For a change, we tried with Gujarati Plain Thepla, trust me it the combination was so good!
Don’t like flatbreads with curry? Try this with Mint and Green Pea Rice or even just plain boiled rice.
Either way, you’ll be able to enjoy this delicious finger-licking curry.
Storage and Freezing Suggestions
This curry stays good for a couple of days if stored in a refrigerator. I would not recommend freezing the potatoes.
Do not leave dum aloo on a worktop in hot weather for more than 6-8 hours, boiled potatoes go bad very quickly in hot temperatures.
How to make Marwari Dum Aloo step by step
Marwari Dum aloo can be made in less than 15 minutes if you have preboiled potato ready. We like to cook our potatoes in the Instant pot.
Add one cup water in the pot of Instant pot, place steamer.
Put potatoes and close the lid.
Cook the potatoes on HIGH PRESSURE COOK for 3 minutes.
NPR 10 minutes, open the instant pot lid.
Remove the potatoes from the pot , let it cool slightly.
Peel the skin, and use it in the recipe.
1. Dry roast whole spices.
2. Let it cool completely.
3. Grind in a coffee grinder to a fine powder, add kashimiri red chilli, dry ginger, cardamom powder and hing. Mix well.
4. Take 1 tbsp, add 3 tbsp water and mix, leave it aside.
5. Heat oil in a heavy base pan or kadai.
6. Add boiled and peeled potatoes.
7. Roast on low heat it until lightly brown all over.
8. Add masala paste.
9. Fry the masala on low heat for a few seconds.
10. Add water and salt.
11. Bring it to boil and let it simmer.
12. 4-5 minutes.
13. Once the gravy gets thicker, turn off the heat.
14. Add sugar.
15. Yogurt
16. Mix well and let it sit for 5 minutes.
Pantry Staple Baby Potato Curry Video
Tip:
Do not add yogurt whilst curry is cooking on heat.
You can make this dum aloo dry as well but adding less water in the cooking stage.
For a vegan option, use vegan yogurt.
Other Dum Aloo recipes
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Marwari Dum Aloo – Pantry Staple Baby Potato Curry
Ingredients
Dum aloo masala
- 2 tbsp cloves
- 2 tbsp fennel seeds
- 2 tbsp black peppercorn
- 4 tbsp coriander seeds
- 2 tsp. cumin seeds
- 10-12 tbsp chilli powder kashmiri red
- 2 tbsp ginger powder dry
- 1 tbsp cardamom powder
- Big pinch asafoetida – hing
Dum aloo
- 400 g baby potatoes boiled and peeled
- 75-100 ml yogurt plain mild
- 1-2 tbsp dum aloo masala
- 1 tbsp. sugar
- 4 tbsp. oil
- Salt to taste
Instructions
Masala
- Dry roast the whole spices on low heat in a pan.
- Cool completely and grind in a coffee grinder.
- Mix it with chilli, ginger, cardamom and hing.
- Leave it aside.
- Keep 1-2 tbsp masala in a small bowl and remained store in an airtight container for later use.
Dum aloo
- Heat oil in a heavy-based pan or kadai.
- Add 4 tbsp water in 1 tbsp masala and mix well.
- Fry the baby potatoes in oil until light golden brown.
- Add in the masala paste in fried potatoes and cook the paste just for a few seconds.
- Pour 250-300 ml water and salt, cook the curry, until the gravy gets thicker.
- Turn off the heat.
- Add sugar (optional) and whisked yogurt and mix well.
- Let it sit the curry for 5 minutes.
- Heat it for a few minutes before serving.
- Garnish it with the freshly chopped coriander if you have any.
Notes
You can make this dum aloo dry as well but adding less water in the cooking stage.
For a vegan option, use vegan yogurt.
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.
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Was keen to know how this is different than that of kashmiri dum aloo,and yes they are. Use of spices and way of cooking are different, yet, whatever be the cuisine, dum aloo are delectable in any form.
Thank you Payal for stopping by.
Wow, that is such a yummy looking dum aloo. LOVE that vibrant color – very inviting. This is also a much simpler recipe from other dum aloo recipes. Thanks for sharing this traditional recipe.
You're welcome! Traditional recipes are always a keeper.
Who doesn't like dum aloo I mean look at this gorgeous click and I am tempted to grab it. Grandma style recipe is for keeps.
Couldn't agree more!
looking at this picture I remebered it is ages since i made anything with aloo. With this recipe no waiting anymore, I can make this into dinner today. Thankyou
Hope you enjoy making it.
The deep red colour is sure an attraction to this dish. Aloo with simple spices and yogurt, now that is one recipe I should have handy whenever I don't have any other fresh veggies around. Anyway who can resist aloo and dahi combination? Not me 🙂
Yogurt and potatoes make a great pair.
Wow!! I could just dive into that curry; vibrant colors, amazing textures and flavors and of course your stunning clicks! My family loves no onion-no garlic recipes, and with minimal ingredients, I have to give this a try soon! Love it dear <3
Thank you vanitha. Letus know how do you like our recipe.
Wow this dum aloo looks temptingly delicious..I have never tried it without onion and garlic!! But looking at this, I want to give it a try for sure…Yummy share!!
Thanks Padma!
Just look at this pictures, OMG !!! what a eye catchy color of the dish using the humble baby potatoes. LOve it. I can have with roti, rice anything 🙂
With roti or rice,this dum aloo is highlight 🙂
Marwari aloo dum looks irresistible and totally delicious. I love the fact that it doesn’t need frying and tomato onion masala etc. which makes it a very easy dish to prepare. It is surely a crowd pleaser recipe.
Thank you Sapana 🙂