Dum Aloo: Sweet Spicy New Potatoes
Indian braised new potatoes in a fragrant tomato sauce infused with whole spices. Cardamom, cinnamon, and bay leaves perfume tender potatoes simmered until the sauce reduces and thickens. Fresh ginger and coriander complete this aromatic, lightly sweet and spicy vegetarian side dish.
Ingredients
- 15 small new potatoes, whole
- 2 tbsp vegetable oil
- 3 cardamom pods, wholeground cardamom0.5 tspspice
bloom ground spice in oil first
- ½ tsp cumin seeds
- 1 cinnamon stick or cassia bark, whole
- 2 bay leaves, whole
- 2 ½ cm fresh ginger, grated
- 7 oz chopped tomatoes, cannedfresh tomatoes200g fresh, choppedproduce
adjust water slightly
- 1 tsp sugar
- 2 tbsp fresh coriander, chopped
- salt, to taste(optional)
- 7 tbsp water
Instructions
- 1
Cook small new potatoes in boiling water until tender. Drain and cool slightly. Peel skins if preferred.
- 2
Heat oil in a frying pan over medium heat. Crush cardamom pods with the back of a teaspoon. Add cardamom, cumin seeds, cinnamon stick, and bay leaves to oil. When cumin seeds sizzle, add potatoes, ginger, tomatoes, sugar, and water.
- 3
Season with salt, partially cover, and cook over low heat until half the liquid evaporates and sauce thickens.
- 4
Garnish with fresh coriander and serve.
Tips
Partially covering the pan allows steam to escape while retaining enough moisture to develop the sauce.
Good to Know
Refrigerate in airtight container up to 3 days. Reheat gently over low heat.
Prepare through step 2 up to 4 hours ahead. Complete braising just before serving for best texture.
Serve warm as an accompaniment to curries, rice, or flatbreads.
Common Mistakes
Do not skip the initial boiling of potatoes; uncooked potatoes will not tender properly during braising.
Do not fully cover the pan; partial cover allows excess liquid to evaporate and sauce to thicken.
Do not add potatoes before cumin seeds sizzle; timing blooms the spices properly.
Substitutions
Dairy-Free Swaps
General Alternatives
bloom ground spice in oil first