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Simple, nutritious, and deeply satisfying, Dum Aloo is a traditional Indian vegetable dish for the whole family. This healthy vegetarian preparation supports weight loss goals and fits easily into balanced meal plans.
Scrub and peel the baby potatoes, prick them with a fork, then boil in salted water for 10 minutes until just fork-tender. Drain and set aside to dry.
Heat 1 tbsp vegetable oil in a nonstick skillet over medium heat. Sauté the boiled potatoes until golden and lightly crisped on all sides, about 5-7 minutes. Remove and set aside.
In the same pan, add another 1 tbsp oil, then sauté diced onion over medium-low heat until soft and golden brown, about 7-8 minutes. Add ginger garlic paste and cook for 1 minute until fragrant.
Stir in chopped tomatoes, turmeric, cumin, coriander, red chili powder, and salt. Cook on medium heat, stirring often, until tomatoes are broken down and oil separates at the edges—about 8 minutes.
Reduce heat to low, whisk in yogurt slowly to prevent curdling, and cook for 2 minutes while stirring. Add green peas, seared potatoes, and 1/2 cup water. Cover and simmer gently on low heat for 15 minutes, allowing the potatoes to absorb the flavors.
Uncover, sprinkle with garam masala, stir well, and simmer uncovered for the final 3-4 minutes to thicken the gravy as desired. Garnish with chopped cilantro before serving.
