Aloo Dum with Fenugreek and Tomato

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-14 · Updated 2026-04-14

Potatoes simmered slowly in a rich tomato gravy with a subtle hint of fenugreek for deep, earthy complexity. This Indian-inspired vegetarian recipe, ready in about 50 minutes, pairs potatoes, vegetable oil, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 medium potatoes
• 2 tbsp vegetable oil
• 1 large onion
• 2 cloves garlic
• 1 inch ginger
• 1/2 cup tomato puree
• 1/4 cup water
• 1/2 tsp cumin
• 1/4 tsp coriander
• 1/4 tsp fenugreek powder
• 1/2 tsp turmeric
• 1/2 tsp red chili powder
• 1/2 tsp garam masala
• to taste salt
• 2 tbsp fresh cilantro

Instructions

1. Step 1: Peel and cube 4 medium potatoes into 1/2-inch pieces. Set aside.
2. Step 2: Heat 2 tbsp vegetable oil in a large pot over medium heat. Add 1 large onion, finely chopped, and cook until golden brown, about 5-7 minutes.
3. Step 3: Add 2 cloves garlic, minced, and 1 inch ginger, minced, and cook for 1 minute until fragrant.
4. Step 4: Stir in 1/2 cup tomato puree, 1/4 cup water, 1/2 tsp cumin, 1/4 tsp coriander, 1/4 tsp fenugreek powder, 1/2 tsp turmeric, 1/2 tsp red chili powder, and salt to taste. Cook for 5 minutes until oil separates from the mixture.
5. Step 5: Add the cubed potatoes, stir to coat, cover, and simmer for 25 minutes until potatoes are tender. Stir in 1/2 tsp garam masala and 2 tbsp fresh cilantro, then cook for 2 more minutes.