Entree: India – Sikkim & Himalayan – आलू दम ➤ ālū dam (Spiced potato curry simmered in a thick tomato-onion gravy)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 25 min

Cook 20 min

Additional 12 min

Total 55 min

Ingredients

- 4 medium potatoes, about 1.5 lb (680 g)
- 3 tbsp (45 ml) vegetable oil or ghee
- 1 tsp (5 ml) cumin seeds
- 1 medium onion, finely sliced, about 6 oz (170 g)
- 1 tbsp (15 g) ginger-garlic paste
- 2 medium tomatoes, chopped, about 8 oz (225 g)
- 1/2 tsp (2.5 ml) turmeric powder
- 1 tsp (5 ml) Kashmiri red chili powder or regular chili powder
- 1 tbsp (15 ml) ground coriander
- 1 tsp (5 ml) garam masala
- 1/2 tsp (2.5 ml) amchur (dry mango powder) or 1 tsp (5 ml) lemon juice
- 1/2 cup (120 ml) water
- Salt to taste
- 2 tbsp (30 ml) plain yogurt, whisked (optional for richness)
- 2 tbsp (6 g) fresh cilantro, chopped
- 1 tsp (5 ml) kasuri methi (dried fenugreek leaves), crushed (optional)

Instructions

1. Parboil the potatoes in salted boiling water until just tender (10–12 minutes); drain, cool slightly, peel if desired, and halve or keep whole if small. Heat oil or ghee in a wide pan over medium heat, add cumin seeds until they sputter, add sliced onion and sauté until golden brown. Stir in ginger-garlic paste and cook 1–2 minutes, then add chopped tomatoes and cook until tomatoes break down and oil separates.
2. Add turmeric, chili powder, ground coriander, and salt; cook briefly to bloom the spices. Add the potatoes and toss to coat, pour in 1/2 cup (120 ml) water and cover; simmer gently 8–10 minutes so potatoes absorb the gravy. If using, stir in whisked yogurt and kasuri methi, simmer 2 more minutes without boiling to prevent curdling. Finish with garam masala, lemon juice or amchur, and chopped cilantro before serving.