Sweet Potato Dum Aloo
Tender chunks of sweet potato simmered in a spiced tomato yogurt gravy. It turns standard dum aloo into a richer, slightly sweet weeknight dinner.
Cook: 40 min · Serves 4 · Difficulty: Medium · Categories: Indian, Gluten-Free
Why this is good to eat
Sweet potatoes add extra fiber, vitamin A, and potassium compared to regular white potatoes. Using lightly beaten yogurt gives the sauce a creamy body without needing heavy cream. It keeps the meal filling while staying completely balanced.
Ingredients
- 4 medium sweet potatoes
- 3 tablespoons oil
- 1 teaspoon cumin seeds
- 1 bay leaf
- 1 black cardamom
- 1 medium onion
- 1 tablespoon ginger paste
- 1 tablespoon garlic paste
- 2 medium tomatoes
- 1 teaspoon turmeric powder
- 1.5 teaspoons Kashmiri red chili powder
- 1.5 teaspoons coriander powder
- 1 teaspoon salt
- 1 cup plain yogurt
- 1 cup water
- 0.5 teaspoon garam masala
- 2 tablespoons fresh cilantro
- 1 tablespoon thin ginger slivers
Instructions
- Peel 4 medium sweet potatoes and cut them into thick 1-inch rounds.
- Place the cut sweet potatoes in a pot, cover with water, add 0.5 teaspoon salt, and bring to a boil over medium heat for 8 minutes until slightly tender, then drain and gently poke each piece with a fork.
- Heat 2 tablespoons oil in a wide pan over medium heat, add the parboiled sweet potato pieces, and cook for 6 minutes while turning occasionally until lightly browned, then transfer to a plate.
- Add 1 tablespoon oil to the same pan over medium heat, then add 1 teaspoon cumin seeds, 1 bay leaf, and 1 black cardamom, letting them sizzle for 30 seconds.
- Add 1 medium onion (finely chopped) to the pan and cook while stirring for 5 minutes until soft and golden brown.
- Stir in 1 tablespoon ginger paste and 1 tablespoon garlic paste, cooking for 1 minute until the raw smell disappears.
- Add 2 medium tomatoes (pureed), 1 teaspoon turmeric powder, 1.5 teaspoons Kashmiri red chili powder, 1.5 teaspoons coriander powder, and 0.5 teaspoon salt, then cook while stirring for 6 minutes until the oil separates from the edges.
- Turn the heat to low, stir in 1 cup plain yogurt continuously for 2 minutes to prevent splitting, then add 1 cup water and bring the sauce to a gentle simmer.
- Add the browned sweet potatoes and 0.5 teaspoon garam masala into the gravy, cover tightly with a lid, and cook on low heat for 10 minutes so the potatoes absorb the spices.
- Transfer the curry to a warm serving bowl and garnish with 2 tablespoons fresh cilantro and 1 tablespoon thin ginger slivers before serving hot with flatbread or steamed rice.
Frequently Asked Questions
How do I make Sweet Potato Dum Aloo?
Start by parboiling and lightly pan-frying sweet potato rounds until golden. Cook down an onion, tomato, and ground spice paste, then stir in plain yogurt and water to make a creamy sauce. Finally, drop the sweet potatoes into the gravy, cover tightly, and simmer on low heat until tender.
How long does it take to make this recipe?
Prep takes about 10 minutes to peel, chop, and puree ingredients. The cooking process takes 40 minutes from boiling the sweet potatoes to the final covered simmer, giving a total time of 50 minutes.
How many servings does this recipe make?
This recipe makes exactly 4 servings. You can double all ingredient amounts if cooking for a larger crowd, using a wider pot so the sweet potatoes cook evenly.
Is this recipe vegetarian?
Yes, this dish is 100% lacto-vegetarian. It relies on sweet potatoes, whole spices, aromatics, and plain dairy yogurt for richness with no animal products or eggs involved.
Can I make this ahead of time?
You can prepare the spiced yogurt gravy up to 2 days ahead and store it in an airtight container in the fridge. When ready to eat, reheat the gravy with a splash of water, add freshly fried sweet potatoes, and simmer for 5 minutes before serving.