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  • Dum Aloo

Dum Aloo

Posted on Jun 21st, 2020
by Sowmya Venkatachalam
Categories:
  • All Recipes
  • Veg Gravies
5 from 6 votes
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!
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Jump to Recipe Jump to Video Print Recipe
Reading Time: 5 minutes
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.

You may also want to try:

  1. Aloo Dum Biryani
  2. Dahi Aloo (No onion No Garlic)
  3. Kadai Paneer 
  4. Batata Vada
  5. Aloo Poha

Recipe Card for Dum Aloo:

Dum Aloo
Pin Recipe

Dum Aloo Recipe | How to make Dum Aloo

Course: Accompaniment, Veg Gravies
Cuisine: Indian, North Indian, Punjabi
Equipments Needed
  • Mixer Grinder
  • Heavy Bottomed Pan
  • Mixing Bowl
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 4 people
Calories: 263kcal
Author: Sowmya Venkatachalam
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

 

Dum Aloo

 

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Sowmya Venkatachalam

IT Engineer turned full time Food Blogger. I ♡ FOOD. I also love food blogging. Did you make a recipe? Tag @Subbusktichen on Instagram. I WANNA SEE!

10 Comments Hide Comments

Krishna says:
May 23, 2014 at 7:37 am

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 .

Reply
anantheternal says:
March 22, 2017 at 2:03 am

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.

Reply
Padma says:
August 22, 2018 at 10:49 pm

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

Reply
Sowmya Venkatachalam says:
August 23, 2018 at 9:02 pm

Thank You Padma. Glad to hear

Reply
Sowndarya says:
June 23, 2020 at 1:45 pm

Made this and it was perfect!

Reply
Sowmya Venkatachalam says:
June 24, 2020 at 3:49 am

So glad to hear Sowdarya. Thank you so much

Reply
Swarna says:
June 24, 2020 at 6:34 am

Doesn’t peeling of the tomato skin take away the tanginess?

Reply
Sowmya Venkatachalam says:
June 25, 2020 at 2:37 am

No Swarna, tomato will still be tangy after peeling too

Reply
Ashwini says:
July 5, 2020 at 7:57 pm

5 stars
TASTY GRAVY!
DUM ALOO CURRY

Reply
Sowmya Venkatachalam says:
July 6, 2020 at 1:52 am

Thank you

Reply

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