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. Let it cool completely.
  2. Grind in a coffee grinder to a fine powder, add kashimiri red chilli, dry ginger, cardamom powder and hing. Mix well.
  3. Take 1 tbsp, add 3 tbsp water and mix, leave it aside.
  4. Heat oil in a heavy base pan or kadai.
  5. Add boiled and peeled potatoes.
  6. Roast on low heat it until lightly brown all over.
  7. Add masala paste.
  8. Fry the masala on low heat for a few seconds.
  9. Add water and salt.
  10. Bring it to boil and let it simmer.
  11. 4-5 minutes.
  12. Once the gravy gets thicker, turn off the heat.
  13. Add sugar.
  14. Yogurt
  15. 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 Goda Masala Dum Aloo Farali Dum Aloo

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