Potato and pea curry with tomato and coriander (aloo dum)
Aloo dum is possibly the most common vegetable curry in India. It’s almost like chips with everything here, aloo dum with everything there. It’s either easy to make or hard, depending on what you want to do with it. If I was describing it to somebody I’d just say boil potatoes, fry them with garam masala, add some tomato, chilli, turmeric and salt and it’s done; then, if you like, throw in frozen peas just before the end.
Estimated Nutrition (whole recipe, rough)
Counts 13 of 15 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Mango | 1 cup diced (165g) | 99 |
| Pea | 1/2 cup (72g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Garlic | 1 clove (3g) | 4 |
| Mustard Oil | 1 tsp (5g) yellow | 3 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Asafoetida | not in our table | 0 |
| Coriander | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1kg/2lb 4oz potatoes
- 4 tbsp mustard oil or vegetable oil
- 1 tsp ground turmeric
- 3 tbsp vegetable oil
- 2 Indian bay leaves
- ¼ tsp asafoetida
- 1 medium onion
- 6 garlic
- 5cm/2in fresh root ginger
- 1 tsp Kashmiri chilli powder
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp amchur (dried mango powder)
- ½ tsp ground turmeric
- ½ tsp salt
- 200g/7oz tomato passata
- 2 green chillies
- 150g/5½oz frozen peas
- 1 tsp garam masala
- handful chopped coriander