Dum aloo, baby potatoes in spiced yoghurt gravy
Golden roasted baby potatoes simmered in a silky, tangy yoghurt gravy scented with fennel and ginger.
- Time55 min
- LevelMedium
- Costabout £0.78 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Boil the potatoes in salted water for 10 minutes until just tender, then drain. Prick each one a few times with a fork.
10 min - 2
Heat 1 tablespoon of the oil in a large frying pan and fry the potatoes for 8 minutes, turning, until golden and crisp at the edges. Lift out onto a plate.
8 min - 3
Add the rest of the oil and the onion to the pan. Cook for 10 minutes until deep golden. Stir in the garlic, ginger and fennel seeds for 1 minute.
10 min - 4
Stir in the cumin, coriander, turmeric and chilli powder. Take the pan off the heat for 1 minute, then beat in the yoghurt a spoonful at a time so it does not curdle.
- 5
Return to a low heat, add the water and the potatoes. Cover and simmer gently for 12 minutes, until the gravy clings to the potatoes.
12 min - 6
Cook the rice following the packet instructions. Stir the garam masala and fresh coriander into the curry and serve with the rice.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.