Achari Dum Aloo — with layers of comforting spice and fork-tender baby potatoes, this is a quintessential Indian sabzi that features a rich onion-tomato gravy. With tanginess from achaar (pickles) and mustard oil to cut through the richness, you can dress this Aloo Dum up or down for a delicious meal!
WATCH HOW TO MAKE ACHARI DUM ALOO:
Achari Dum Aloo — with layers of comforting spice and fork-tender baby potatoes, this is a quintessential Indian sabzi that features a rich onion-tomato gravy. With tanginess from achaar (pickles) and mustard oil to cut through the richness, you can dress this Aloo Dum up or down for a delicious meal!
- 20 baby potatoes , boiled and peeled
- 3 tbsp mustard oil
- 1 tsp cumin seeds
- 2 dried red chilies
- 2 bay leaves
- 1/2 cup shallots (onions) , finely chopped
- 1 tsp garlic paste
- 1 tsp green chilies and ginger , finely chopped
- 3/4 cup tomato puree
- 1 1/2 tsp red chili powder
- 1/2 tsp turmeric powder
- 2 1/2 tsp coriander powder
- 1/2 tsp roasted cumin powder
- 1/2 cup water
- 2 tsp mixed pickle , store bought, mashed with a spoon
- salt , to taste
- 2 tsp cilantro , finely chopped with tender stems
- 1/2 tsp bengali garam masala grind 2 cardamoms, 1 cloves, 1 “ cinnamon
- 2 tbsp green onions , finely chopped - optional
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In a pan, heat mustard oil on medium heat. Add cumin seeds, bay leaf, dried red chilies, and onions. Sauté for 2 minutes before adding garlic, ginger, and green chilies. Sauté for another minute.
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Then, add in the tomato purée, red chili powder, turmeric powder, coriander powder, and roasted cumin powder. Mix until combined and then add in water. Cover and simmer for 5-7 minutes until you start to see the oil come up on the sides.
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Now, add in your potatoes, achaar (pickles), salt, cilantro, and more water if needed. Cook covered for 1-2 minutes.
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Then, add in bengali garam masala and green onions. Fold together gently and your Achari Dum Aloo is ready! Enjoy!
Recipe Video
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