One Pot/ Vegetarian

My Favorite Indian Potatoes

bowl of dum aloo

I LOVE Indian food although I didn’t come to this realization until my mid 20’s. My mom got really into Indian cooking when my parents were living in London, and I finally realized I had been missing out on incredible food for so many years!

spices and fresh ginger on a cutting board

I bought my first Indian cookbook in London at the famous Books for Cooks. I could literally die in that shop. An angel handed me Julie Sahni’s Classic Indian Cookery and it is now one of my most beloved, splattered, dog-eared cookbooks.

tri-color potatoes cooking in a large pot

I’ve revised her recipe for Dum Aloo (“whole potatoes in spicy yogurt gravy”) to make it maximum lazy to prepare and adjusted the spices in the hopes my kids will eat it. The original recipe is beautifully spicy but I cut back on the cayenne pepper for our family. Traditionally, dum aloo uses whole, peeled potatoes, but since I’m constantly cutting up two plates of food for tiny mouths, I prefer to make dishes already in bite sized pieces when possible.

sizzling Indian spices
The BEST step in Indian cooking: the incredible smell once the spices hit the pan!

In my opinion, Dum Aloo is the jackpot of comfort food. Potatoes – win. One pot – win. Rich, absurd gravy – win. The ingredients are simple and with the exception of fresh ginger, I generally always have them on hand. I craved this recipe on repeat when I was pregnant with Alex, especially during the winter when I was in my 2nd and 3rd trimesters. I would plant on the couch with a giant bowl and binge on Harry Potter movies. You’re welcome for that mental image.

Is that sauce beautiful or what…tomato, Greek yogurt, and heavy cream never fails.

Also worth noting that this recipe is best if you make it ahead of time and allow it to sit for a few hours. I make it in the afternoon, turn the heat off, cover the pot and let it just sit on the stove until dinner.

bowl of dum aloo

Indian Potatoes in Mildly Spicy Yogurt Sauce (Dum Aloo)

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By Julie Sahni Serves: 6-8 servings
Prep Time: 10 minutes Cooking Time: 40-ish minutes


  • 2 lbs of small potatoes, cut into roughly even sizes
  • 1 small, or 1/2 of a large, onion, finely chopped
  • 1 8oz can of tomato sauce
  • 5 oz plain Greek yogurt
  • 5 oz heavy cream
  • 1 TBS finely chopped fresh ginger
  • 2 tsp ground cumin
  • 4 tsp ground coriander
  • 1 tsp turmeric
  • 1 tsp garam masala
  • 1/4 tsp cayenne pepper (skip entirely if you don't like any heat)
  • 2-3 tsp salt, or salt to taste
  • optional: 1/4 cup of water to adjust thickness of the gravy



First, prep your spices in one bowl, then prep your fresh ginger, and dice onions


Cut the potatoes into quarters or halves, depending on the size of the potatoes


Heat a large, heavy bottomed pan over medium high heat and then add vegetable oil in a layer to coat the base.


Quickly fry the potatoes on all sides, giving them an exterior cook, for about 5 minutes, then remove with a slotted spoon and set aside.


Cook the onions in the pan for about 5-10 minutes, stirring constantly, and then add the ginger for another 30 seconds.


Then add the spices, stirring to combine, and sizzle for a few seconds.


Pour in the tomato sauce, Greek yogurt, and salt, and adjust thickness with water. I generally add about 1/4 cup, you want the sauce to be thick but not heavy/gluey, and not thin/watery.


Reduce the heat to low and cover, simmering until the potatoes are fork-tender, about 20 minutes.


Pour in the cream, stirring to combine. Serve immediately, or allow to rest for several hours before serving for the best flavor.


You can serve this as a side, over a rice or pilaf, or on top of a cook vegetable like buttered cabbage. Highly recommend a big piece of naan to soak up the sauce!

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