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Vegetarian, South and Southeast Asian

Dum aloo with rice

Dum aloo is an Indian vegetarian dish of baby potatoes slow simmered in a spiced yogurt sauce, served with basmati rice. This recipe serves 4, takes 60 minutes, and stays easy to make, for about €1.50 per serving. The key is browning the potatoes before simmering and adding the yogurt off the heat so it doesn't split.

Dum aloo tonight, little potatoes slow simmered in a spiced yogurt sauce, with rice.

Dum aloo with rice
Total time
1 h
Difficulty
Easy
Cost per person
€1.50
Calories per person
740 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall
The kids
They generally like it

Dum aloo gets its texture from a double cooking of the potatoes, first browned in a pan then simmered in a yogurt sauce seasoned with mild spices. The result is tender inside, slightly crisp on the outside, with a creamy, fragrant sauce that isn't spicy. It's a comforting dish that never feels heavy.

This is a great weeknight recipe when you want a change of pace without spending the whole evening in the kitchen. Kids often like it because the spices stay mild and the dish isn't hot at all. It also works well on a Sunday if you want to introduce Indian cooking at home, served simply with basmati rice.

The ingredients

4 people

Fruits and vegetables

  • Baby potatoes 800 g
  • Onion 2
  • Tomatoes 2
  • Garlic 3 cloves
  • Fresh ginger 1 tbsp

Dairy

  • Greek yogurt 150 g

Pantry

  • Paprikaoften in the pantry 1 tsp
  • Garam masalaoften in the pantry 2 tsp
  • Turmericoften in the pantry 1 tsp
  • Oiloften in the pantry 3 tbsp
  • Basmati riceoften in the pantry 280 g
  • Saltoften in the pantry 1 pinch

Allergens Lactose

The step by step recipe

  1. Parboil the potatoes in salted water, drain them, and prick them with a fork. 12 min

    Parboiling is enough, they'll finish cooking in the sauce.

  2. Brown the potatoes in hot oil, then set them aside. 8 min

    Stir them only a little so they get a nice golden crust.

  3. In the same pan, sauté the onion, garlic, and ginger, then add the tomatoes and spices. 10 min

    Cook until the oil starts to separate out, a sign the spices are cooked.

  4. Off the heat, stir in the whisked yogurt, return to low heat, add the potatoes, cover, and let simmer gently. 15 min

    Adding the yogurt off the heat keeps it from splitting.

  5. Cook the basmati rice in salted water and serve with the dum aloo. 11 min

    Let the dish rest 5 minutes before serving, the sauce coats better.

Our tips to get it right

  • Pick baby potatoes of similar size so they all cook at the same rate.
  • Whisk the yogurt well before adding it, this prevents lumps and gives a smoother sauce.
  • Let it simmer covered over low heat, cooking too hard can cause the yogurt to split.

The variations

  • Swap the Greek yogurt for plain yogurt, the sauce will be a bit thinner but just as flavorful.
  • For a richer version, add peas or diced carrot to the sauce along with the potatoes.
  • For kids, cut the garam masala in half, the dish keeps its flavor without any heat.

What to serve it with

  • Homemade or store bought naan
  • Cucumber raita
  • Spiced black tea or lemon water

Storage

Dum aloo keeps for 2 to 3 days in the fridge in a sealed container. It freezes well, without the rice, for up to 2 months. Reheat gently in a pan or saucepan, adding a splash of water if the sauce has thickened.

Questions about this dish

Can you make dum aloo ahead of time?

Yes, you can make it the day before and reheat it gently the next day. The sauce actually tastes better after a night in the fridge.

Why add the yogurt off the heat?

Yogurt can split if added over high heat. Adding it off the heat, then returning the pan to low heat, keeps the sauce smooth and creamy.

Can you use regular potatoes instead of baby potatoes?

Yes, just cut them into similarly sized chunks. The parboiling and pan browning steps stay the same.

Does dum aloo freeze well?

Yes, without the rice, for up to 2 months in an airtight container. Thaw in the fridge before reheating gently.

How long does it take to make a dum aloo with rice?

Count 1 h in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a dum aloo with rice?

About 740 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a dum aloo with rice cost?

About €1.50 per serving, or €6.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains lactose. Always check the labels of the products you buy.

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