Marwari Dum Aloo

MARWARI DUM ALOO | PANTRY STAPLE BABY POTATO CURRY

Grandma’s Dum Aloo

I learnt this recipe from my grandma who used to love making it as it was so quick – she is originally Rajasthani so this is an authentic dum aloo recipe.

My mum makes this dum aloo a lot at home as it is my brother’s favourite – so naturally, I had to learn it too!

While I was studying far from home, the small jar masala always accompanied me.

This recipe does not use any fresh ingredients in the masala, making it a great recipe for when fresh vegetables are not easy to find.

Marwari Dum Aloo

This super easy Dum Aloo gravy recipe is vibrant and packs a powerful taste punch!

It is without onion garlic or any fresh spices and herbs.

Uses food cupboard ingredients.

This recipe is close to an authentic Kashmiri Dum Aloo recipe but without onion-garlic.

What is the difference between Marwari and any other Dum Aloo recipes?

Usually, most of the dum aloo recipes across India, are prepared with a bucketful of ingredients such as whole spices, nuts, tomatoes, onion, garlic and potatoes are deep-fried for the dish.

Whereas Marwari dum aloo is easy quick and won’t require onion garlic, tomatoes or nuts. Also, this recipe does not require deep frying the potatoes and yet it is delicious.

Is this Dum Aloo Spicy?

This Dum Aloo recipe is mild but still retaining incredible and intense flavours. Do not be fooled by the rich red colour!

It can be made spicier by substituting some normal red chilli powder instead of kashmiri chilli powder.

But do NOT use the same amount of red chilli powder as kashmiri chilli powder because it will be too spicy to eat!!

Is it a make-ahead recipe?

Yes, you can make this recipe in advance and keep it in the fridge in an airtight container. The curry develops flavours whilst sitting in the fridge.

The curry may get thick whilst it cools and when in the fridge so when reheating, add a spoon of water and warm it up thoroughly. Adding water will not decrease the flavour and strength of the curry.

What you will need to make Rajasthani Dum Aloo recipe

● Baby Potatoes – baby potatoes are best as they retain their shape when cooking. Normal potatoes tend to become floury and can mush when cooking.

● Oil – use an oil such as sunflower, olive oil or vegetable oil to cook in.

● Yogurt – use a plain yogurt here. Whole yogurt is better than low-fat as low fat tends to be quite sour. We have used a full-fat Greek yogurt

● Sugar – a small spoon of white sugar.

● Whole spices – cumin and coriander seeds, fennel seeds, whole black pepper and cloves, backbone of this curry.

● Spices powders – Kashmiri red chilli powder, ginger powder, hing and cardamom powder (optional)

Dum Aloo Masala

The masala can be made months in advance. We make our Dum Aloo masala and store for around 1 year in a jar in the food cupboard.

We have not noticed a reduction in the potency of the masala but you may feel like as you make the masala fresh, you will need to use less to achieve the same flavour.

Why add yogurt end of cooking?

We add yogurt after turning off the heat, so the yogurt doesn’t split in the curry.

What to serve with Marwari Dum Aloo?

Serve this lip-smacking and finger-licking curry with Restaurant style garlic & coriander naan , ajwain paratha or Roti .

For a change, we tried with Gujarati Plain Thepla , trust me it the combination was so good!

Don’t like flatbreads with curry? Try this with Mint and Green Pea Rice or even just plain boiled rice.

Either way, you’ll be able to enjoy this delicious finger-licking curry.

Storage and Freezing Suggestions

This curry stays good for a couple of days if stored in a refrigerator. I would not recommend freezing the potatoes.

Do not leave dum aloo on a worktop in hot weather for more than 6-8 hours, boiled potatoes go bad very quickly in hot temperatures.

How to make Marwari Dum Aloo step by step

Marwari Dum aloo can be made in less than 15 minutes if you have preboiled potato ready. We like to cook our potatoes in the Instant pot.

Add one cup water in the pot of Instant pot, place steamer.

Put potatoes and close the lid.

Cook the potatoes on HIGH PRESSURE COOK for 3 minutes.

NPR 10 minutes, open the instant pot lid.

Remove the potatoes from the pot , let it cool slightly.

Peel the skin, and use it in the recipe.

1. Dry roast whole spices.

2. Let it cool completely.

3. Grind in a coffee grinder to a fine powder, add kashimiri red chilli, dry ginger, cardamom powder and hing. Mix well.

4. Take 1 tbsp, add 3 tbsp water and mix, leave it aside.

5. Heat oil in a heavy base pan or kadai.

6. Add boiled and peeled potatoes.

7. Roast on low heat it until lightly brown all over.

8. Add masala paste.

9. Fry the masala on low heat for a few seconds.

10. Add water and salt.

11. Bring it to boil and let it simmer.

12. 4-5 minutes.

13. Once the gravy gets thicker, turn off the heat.

14. Add sugar.

15. Yogurt

16. Mix well and let it sit for 5 minutes.

Pantry Staple Baby Potato Curry Video

Tip:

Do not add yogurt whilst curry is cooking on heat.

You can make this dum aloo dry as well but adding less water in the cooking stage.

For a vegan option, use vegan yogurt.

Other Dum Aloo recipes

Goda Masala Dum Aloo

Farali Dum Aloo

Marwari Dum Aloo – Pantry Staple Baby Potato Curry

Ingredients

Dum aloo masala

• 2 tbsp cloves
• 2 tbsp fennel seeds
• 2 tbsp black peppercorn
• 4 tbsp coriander seeds
• 2 tsp. cumin seeds
• 10-12 tbsp chilli powder kashmiri red
• 2 tbsp ginger powder dry
• 1 tbsp cardamom powder
• Big pinch asafoetida – hing

Dum aloo

• 400 g baby potatoes boiled and peeled
• 75-100 ml yogurt plain mild
• 1-2 tbsp dum aloo masala
• 1 tbsp. sugar
• 4 tbsp. oil
• Salt to taste

Instructions

Masala

• Dry roast the whole spices on low heat in a pan.
• Cool completely and grind in a coffee grinder.
• Mix it with chilli, ginger, cardamom and hing.
• Leave it aside.
• Keep 1-2 tbsp masala in a small bowl and remained store in an airtight container for later use.

Dum aloo

• Heat oil in a heavy-based pan or kadai.
• Add 4 tbsp water in 1 tbsp masala and mix well.
• Fry the baby potatoes in oil until light golden brown.
• Add in the masala paste in fried potatoes and cook the paste just for a few seconds.
• Pour 250-300 ml water and salt, cook the curry, until the gravy gets thicker.
• Turn off the heat.
• Add sugar (optional) and whisked yogurt and mix well.
• Let it sit the curry for 5 minutes.
• Heat it for a few minutes before serving.
• Garnish it with the freshly chopped coriander if you have any.

Notes

Nutrition

PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.

Marwari Dum Aloo – Pantry Staple Baby Potato Curry

Ingredients

Dum aloo masala

• 2 tbsp cloves
• 2 tbsp fennel seeds
• 2 tbsp black peppercorn
• 4 tbsp coriander seeds
• 2 tsp. cumin seeds
• 10-12 tbsp chilli powder kashmiri red
• 2 tbsp ginger powder dry
• 1 tbsp cardamom powder
• Big pinch asafoetida – hing

Dum aloo

• 400 g baby potatoes boiled and peeled
• 75-100 ml yogurt plain mild
• 1-2 tbsp dum aloo masala
• 1 tbsp. sugar
• 4 tbsp. oil
• Salt to taste

Instructions

Masala

• Dry roast the whole spices on low heat in a pan.
• Cool completely and grind in a coffee grinder.
• Mix it with chilli, ginger, cardamom and hing.
• Leave it aside.
• Keep 1-2 tbsp masala in a small bowl and remained store in an airtight container for later use.

Dum aloo

• Heat oil in a heavy-based pan or kadai.
• Add 4 tbsp water in 1 tbsp masala and mix well.
• Fry the baby potatoes in oil until light golden brown.
• Add in the masala paste in fried potatoes and cook the paste just for a few seconds.
• Pour 250-300 ml water and salt, cook the curry, until the gravy gets thicker.
• Turn off the heat.
• Add sugar (optional) and whisked yogurt and mix well.
• Let it sit the curry for 5 minutes.
• Heat it for a few minutes before serving.
• Garnish it with the freshly chopped coriander if you have any.

Notes

Nutrition

PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.

What is the difference between Piyush drink and Lassi

At first glance, Piyush and Lassi seem to be the exact same drink. However, Piyush is a rich creamy drink made from shrikhand and is thicker and sweeter than lassi.

It is from the area of Gujarat and Maharashtra

Sweet Lassi is a Punjabi speciality and is made purely from yogurt, sugar and milk. It is often served with white butter on the top. It can then take on many different flavours, such as caramel lassi , rose lassi , mango lassi , just to name a few.

Piyush Drink Recipe

For this recipe, you don’t have to go out and buy ready made Shrikhand, but if you have these few ingredients in the kitchen, you can make Piyush lassi instantly. I like to use up left-over shrikhand.

Delicious and irresistible

Easy and quick

Serve as a snack or dessert

Takes away hunger pangs

What goes in Piyush Drink

1. Full fat greek yogurt (or hung curd) – greek yogurt has moderate sour and sweet flavours thus it suits so well for this recipe. Homemade yogurt works too

2. Double or whipping cream

3. Whole milk or use buttermilk

4. Nuts such as almond – pistachio flakes

5. Saffron strands (kesar) which provides a light yellow colour

6. Cardamom powder

7. Sugar

Alternatively, you can use syrups such as kesar elaichi syrup (saffron-cardamom syrup)

How to serve Piyush

Piyush is best served alongside spicy indian curries as a cold drink. Some of my favourite spicy curries is authentic chana masala

We served it with crispy Maru style Bhajiyas.

What can I use instead of greek yogurt?

You may use any plain full fat yogurt for this recipe. You can make homemade hung curd. Simply spoon yogurt into a muslin cloth and form a tight knot. Keep a strainer with a bowl underneath to catch the whey.

Do this for 15 -20 min

I don’t have cream, what else can I use instead?

You may use malai instead of cream.

How long can I store Piyush?

We kept our piyush in the fridge for around 5 days in an airtight container to prevent the smell of the fridge settling in the drink. Keep away from strong flavours.

Just mix through again before serving in case the drink has separated.

We used our leftover Piyush in flavouring our Marwari Dum Aloo (instead of adding sugar and yogurt) to give it a real royal flourish!

How to make Piyush Lassi step by step

Follow the stepwise pictures for the best piyush

1. In a big bowl take double cream.

2. Whisk using a wired whisk until fluffy and creamy.

3. Add sugar, yogurt, saffron and cardamom powder.

4. Blend everything using a whisk.

5. Add milk and whisk again till you get smooth and silky lassi.

6. Add slivered nuts, chill and serve in serving glasses.

You can also use an electric blender.

Piyush Drink Recipe

Ingredients

• 100 ml heavy cream double
• 300 ml greek yogurt full fat
• 300 ml whole milk
• 5-6 tbsp sugar
• 1 tsp. cardamom powder
• Big pinch saffron thread
• 2 tbsp. slivered almonds and pistachio nuts
• 1 tsp. dried rose petals for garnish – optional

Instructions

• Beat cream in a bowl using whisker till creamy and fluffy.
• Add sugar, saffron, cardamom and yogurt and combine well.
• Now add milk and whisk.
• Add nuts, chill for 10-15 minutes then serve.

Video

Notes

Nutrition

PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.