Dum Aloo








Dum Aloo, a lip-smacking curry made with baby potatoes which are dum cooked with rich onion-tomato-yogurt based gravy. The spices blend nicely with the gravy and potato making this more delicious and enjoyable. Relish with Roti/Naan or any pulav varieties!
Dum Aloo or Aloo Dum, a rich and special dish in Kashmiri Cuisine and also in Punjabi Cuisine. The baby potatoes are first deep fried, then cooked slowly at low flame in a gravy with spices. Nowadays we all are concerned about our diet and hence deep frying potatoes can be skipped or we can do shallow frying so that original taste remains in the dish. The main ingredient to bring in more taste to the gravy is cashews. Cashew paste gives rich flavour to the gravy. We can alternate cashews with almonds or poppy seeds also. Dum Aloo can be served with any pulao varieties or with any Indian Bread. Let’s see how to concoct this tasty dum aloo.
Tips for making perfect Dum Aloo:
- In this version, I have precooked potatoes for 2 whistles in pressure cooker. We can also boil the potatoes in open pan till they are al dente (90% cooked). Once potatoes are parboiled, it would be best to prick the potatoes with a fork. This pricking helps the gravy seep though the potatoes and spices gets nicely absorbed by the potatoes.
- Parboiled potatoes are usually deep fried in restaurants. But we can just shallow fry it.
- I have used baby potatoes, we can also use regular potatoes and cube it.
- I have ground onions tomatoes separately. This just to get rid of tomato skin. We can grind onion, tomato and green chili together and then cook well. We can saute the onions and tomatoes without grinding but the grinding makes the gravy looks richer and thicker.
- Already we are adding tomato puree so we need to make sure the yogurt is not sour.
- Cashew paste gives rich taste and makes the gravy thicker. We can exclude this nut paste and add cream at the final stage.
- I have added Kashmiri red chili powder to get nice color. We can add regular red chili powder also.
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Recipe Card for Dum Aloo:
Dum Aloo Recipe | How to make Dum Aloo
Equipments Needed
- Mixer Grinder
- Heavy Bottomed Pan
- Mixing Bowl
Servings: 4 people
Calories: 263kcal
Dum Aloo, a lip-smacking curry made with baby potatoes which are dum cooked with rich onion-tomato-yogurt based gravy. The spices blend nicely with the gravy and potato making this more delicious and enjoyable. Relish with Roti/Naan or any pulav varieties!
Print Recipe
Ingredients
- 15-20 Baby Potatoes or we can use 4 Big potatoes
- 2 Onion Cubed
- 2 Tomato
- 1 Green Chili
- 20 Cashews
- 1½ tsp Red Chili Powder or we can use 1 teaspoon Kashmiri Red Chili Powder
- ½ tsp Cumin Powder
- 1 tsp Coriander Powder
- ½ tsp Garam Masala
- ¼ Cup Curd (Plain Yogurt) Use Fresh curd
- 1 tsp Salt Adjust as needed
- 1 tbsp Coriander Leaves For Garnishing
For Tempering
- 6 tbsp Oil
- 1 Bay Leaf
- ½ tsp Cumin Seeds
- 1 inch Cinnamon Stick
- 2 Cloves
Instructions
Cooking Potato
- Take baby potatoes in a vessel. Wash it thoroughly, add fresh water and pressure cook for 2 whistles.
- Once the baby potatoes are cooked, peel the skin. Using a for, gently poke holes on all sides of cooked potato.
- Heat 2 tablespoon of oil, add the baby potatoes. Fry the baby potatoes in low flame till they are golden brown. Keep flipping the potatoes on all sides to make sure they are evenly fried on all the sides. Keep these fried potatoes aside.
Preparing Onion-Tomato Gravy
- Heat 2 tbsp of oil in a pan. Add whole garam masala (cinnamon, cardamom, clove), chopped onions along with ginger-garlic paste and saute the onions till they are translucent
- Next, add cashews, chopped tomatoes and cook the tomatoes till they are mushy.
- Allow the onion-tomato gravy to cool off completely and then take it in a mixer jar.
- Grind it to a smooth paste and set this paste aside.
Preparing Curd Mixture
- Take curd in a bowl. Add coriander powder, cumin powder, red chili powder, garam masala and give a good mix. Set this curd mixture aside.
Finishing Dum Aloo
- Heat 3 tbsp of oil in a pan. Add cumin seeds and allow it to sputter. Next, add onion-tomato paste and give a good mix. Cover and cook for 5 mins.
- After 5 mins, add the curd mixture along with salt. Stir well.
- Next, add the fried potatoes and mix well so that the potatoes are coated well in the gravy.
- Cover & cook for 15 mins in low flame.
- Finally garnish with crushed kasoori methi and coriander leaves.
Serving Time
- Serve Dum Aloo with any Indian Flat bread!
Video
Nutritional Info
Nutrition Facts
Dum Aloo Recipe | How to make Dum Aloo
Amount Per Serving (1 Cup)
Calories 263
Calories from Fat 90
% Daily Value*
Fat 10g15%
Carbohydrates 39g13%
Protein 10g20%
* Percent Daily Values are based on a 2000 calorie diet.
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INSTRUCTIONS WITH STEP BY STEP PICTURES:
COOKING POTATO
- Take baby potatoes in a vessel. Wash it thoroughly, add fresh water and pressure cook for 2 whistles.
- Once the baby potatoes are cooked, peel the skin. Using a for, gently poke holes on all sides of cooked potato.
- Heat 2 tablespoon of oil, add the baby potatoes. Fry the baby potatoes in low flame till they are golden brown.
- Keep flipping the potatoes on all sides to make sure they are evenly fried on all the sides. Keep these fried potatoes aside.
PREPARING ONION-TOMATO GRAVY
- Heat 2 tbsp of oil in a pan. Add whole garam masala (cinnamon, cardamom, clove), chopped onions along with ginger-garlic paste and saute the onions till they are translucent
- Next, add cashews, chopped tomatoes and cook the tomatoes till they are mushy.
- Allow the onion-tomato gravy to cool off completely and then take it in a mixer jar.
- Grind it to a smooth paste and set this paste aside.
PREPARING CURD MIXTURE
- Take curd in a bowl. Add coriander powder, cumin powder, red chili powder, garam masala and give a good mix.
- Set this curd mixture aside.
FINISHING DUM ALOO
- Heat 3 tbsp of oil in a pan. Add cumin seeds and allow it to sputter. Next, add onion-tomato paste and give a good mix. Cover and cook for 5 mins.
- After 5 mins, add the curd mixture along with salt. Stir well.
- Next, add the fried potatoes and mix well so that the potatoes are coated well in the gravy.
- Cover & cook for 15 mins in low flame.
- Finally garnish with crushed kasoori methi and coriander leaves.
SERVING TIME
- The mouth-watering Dum Aloo is now ready to serve with any Indian Bread or with any Pulao
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Nice explanation .I had Dam Aloo during my visit to Dehardun in April 2014 and I will try out the same as per your instructions .
Kashmir dum aloo has fennel seeds (saunf)and soonth (dry ginger) and hing as main ingredients. Oil used is mustard oil. I guess this is closer to the Banarsi dum aloo whic has cream or cashew pasta. Anyway, very nice. Thanks.
Complete Restaurant style. I tried this yesterday and came out very yummy. I added some ginger while grinding onion with green chilli. My family loved eating this with paratha. Thanks
Thank You Padma. Glad to hear
Made this and it was perfect!
So glad to hear Sowdarya. Thank you so much
Doesn’t peeling of the tomato skin take away the tanginess?
No Swarna, tomato will still be tangy after peeling too
TASTY GRAVY!
DUM ALOO CURRY
Thank you