Dum Aloo Lucknowi
fried baby potatoes finished in a yogurt gravy with fennel and dry ginger, no onion or garlic
Allergens in Dum Aloo Lucknowi: milk.
Ingredients
Quantities for 4.
- 500g baby potatoes, boiled 10 minutes and peeled Potato
- 300g, whisked smooth Yogurt
- 3 tbsp Ghee
- for deep frying, about 400ml Neutral Oil
- 1/4 tsp Asafoetidause compounded-free hing to keep the dish gluten-free
- 2 tsp Fennel Powderthe defining flavour here
- 1 tsp Dry Ginger Powdersaunth stands in for fresh ginger in a no-onion-garlic kitchen
- 1.5 tsp Coriander Powder
- 1.5 tsp Kashmiri Chilli
- 1/4 tsp Turmeric
- 1 tsp Cumin Seeds
- 3 green Cardamom
- 3 Cloves
- 1 inch stick Cinnamon
- 1 Bay Leaf
- 1/2 tsp Garam Masala
- 1 tsp, crushed between the palms Kasuri Methioptional
- 250ml, warm Water
- to taste Salt
Cookware
stovetop, kadhai
Checked against the ingredient list for ten allergens: milk, egg, fish, crustaceans, tree nuts, peanuts, sesame, mustard, soy and gluten. Brands vary, so read the label on anything new to you.
Before you start
- Boil the potatoes only until a skewer goes in with slight resistance, then cool and peel. Fully soft potatoes collapse in the fryer.
- Prick each peeled potato all over with a fork or toothpick. That is how the gravy gets inside.
- Whisk the yogurt with the dry spices before it goes in the pan; the powders stop it splitting.
Method
- Prick the boiled, peeled potatoes deeply all over and pat them dry.
- Deep fry them in hot oil until golden and lightly blistered, 4–5 minutes. Drain and set aside.Dry potatoes only. Wet ones spit violently in hot oil.
- Whisk the yogurt with the coriander powder, kashmiri chilli, turmeric, fennel powder and dry ginger powder to a smooth, lump-free mix.
- Heat the ghee in a kadhai, add the bay leaf, cardamom, cloves, cinnamon and cumin seeds and let them crackle 30 seconds.
- Add the asafoetida, count to five, then immediately pour in the spiced yogurt.Hing burns in seconds. It goes in last and the yogurt follows straight after.
- Cook on the lowest flame, stirring without stopping, for 7–8 minutes until the mixture thickens and the ghee separates.Stop stirring and it curdles. This is the one step that needs your full attention.
- Add the fried potatoes and salt and turn them through the masala for 3 minutes.
- Pour in 250ml warm water, bring to a simmer, then cover tightly and cook on the lowest heat for 15 minutes.
- Uncover, stir in the garam masala and crushed kasuri methi and reduce 3 minutes until the gravy clings to the potatoes.
- Rest covered 5 minutes before serving with sheermal or plain rice.
Storage
Keeps 3 days refrigerated and the potatoes absorb more flavour overnight. Reheat covered on low with a splash of water. Do not freeze. The potatoes turn grainy.
Nutrition Medium estimate
One serving of Dum Aloo Lucknowi (278 g) is about 372 calories, or 135 calories per 100 g.
Low protein: 6 g a serving, 7% of the calories
| Per serving278 g | Per 100 g | |
|---|---|---|
| Calories | 372 kcal | 135 kcal |
| Protein | 6.3 g | 2 g |
| Carbohydrate | 29.3 g | 11 g |
| of which sugars | 4.7 g | 2 g |
| Fibre | 4.8 g | 2 g |
| Fat | 26.9 g | 10 g |
| of which saturated | 9.1 g | 3 g |
| of which unsaturated | 16.4 g | 6 g |
Ingredients given to taste count as zero, so the real figures run a little higher. Nearest database match used for asafoetida, garam masala. Estimated from raw ingredients using USDA FoodData Central.
More like this: Vegetarian Indian recipes · Gluten-free Indian recipes · No onion no garlic recipes · Awadhi/Lucknowi recipes
Times, yields, allergens and nutrition are guidance. Use your own judgement on doneness and on storing. More in About.