Dum aloo is a creamy , delicious and flavorful restaurant style curry in which baby potatoes are cooked in onion tomato based gravy. ‘Dum’ is a type of cooking method in Indian cuisine where food is slow cooked in a heavy bottomed pan and the lid is sealed tightly! It helps to enhance the flavors of the dish.
There are two popular versions of dum aloo ; Kashmiri dum aloo and Punjabi dum aloo . Kashmiri dum aloo is cooked in a spicy yogurt based gravy without onion and tomatoes, whereas Punjabi dum aloo has onion and tomato based gravy. Most of the restaurants in India prepare Punjabi dum aloo.
Some people add yogurt to punjabi dum aloo, I have used cream instead. Fragrant whole spices like cardamom, cinnamon, cloves and bay leaf give it a unique aroma and flavor where as cashews and cream make the gravy silky and creamy. Coriander and kasuri methi (dried fenugreek leaves) are added in the end and imparts a really delicious flavor.
Making dum aloo usually includes many steps like roasting spices and grinding and hence we reserve it to special occasions assuming it would require a lot of efforts. My version here is little different from the traditional methods and just as easy and quick like everyday meals without compromising on the taste!
If you would like more restaurant style curries, please check out
There are 3 main steps involved in making dum aloo :
- Boiling and shallow frying the potatoes
- Making the gravy
- Cooking potatoes in the gravy.
‘If you try this recipe I would love to hear from you! I would appreciate if you could leave a review or a comment below !! Please feel free to share your feedback and suggestions as well! Thank you so much.‘
Cuisine: Indian Course: Main Serves: 2-3
Ingredients:
- Baby Potatoes: 500-600gms (12-15 baby potatoes)
- Tomatoes: 2 , medium sized , chopped roughly
- Onions: 2, medium sized, chopped
- Garlic: 4 cloves, minced
- Ginger: 1 inch , chopped
- Green chillies: 1-2
- Cashews: 10, unsalted
- Mustard oil : 4 tbsp+ 2tbsp ( you can use any edible oil of your preference, mustard oil gives a nice flavor )
- Bay leaf : 1
- Cinnamon stick: 1 inch stick
- Green Cardamom: 2
- Cloves: 2-3
- Whole black pepper : 2-3
- Cumin seeds: 1/2 tsp
- Asfoetida/Hing: 1/4 tsp
- Fennel seeds powder: 1/4 tsp
- Kashmiri red chilli powder: 1 tsp
- Turmeric powder: 1/2 tsp
- Red chilli powder: 1/4 tsp ( more if prefer spicy )
- Salt: as per taste
- Coriander Powder: 1tbsp
- Dry Mango Powder /Amchoor: 1tsp
- Dry Ginger Powder/Saunth: 1/2 tsp
- Garam Masala: 1/2 cup
- Tomato puree: 1/4 cup (store bought ,optional )
- Fresh Cream: 1/4 cup
- Kasuri Methi (dried fenugreek leaves): 1 tbsp
- Fresh Coriander : 1-2 tbsp, chopped
Method:
- First of all, wash and boil the potatoes for 2 whistles on medium flame. Once the steam is released, peel the potatoes and prick them all over with a tooth pick.
- Heat 2 tbsp of oil and shallow fry the potatoes until crispy and evenly brown from all sides. ( You can deep fry the potatoes at this stage if you want )
- Keep them aside.
- Now heat 2 tbsp of oil in a non stick or heavy bottom pan. Mustard oil needs to be heated up to smoking point ( you should see some smoke coming out from oil ). Then reduce the flame a bit and let the oil cool down a little. ( this helps to remove the raw taste of mustard oil )
- Next, add cumin seeds, cinnamon, cloves ,black pepper and green cardamom. Fry for 10-20 seconds. (take care as cloves pop some times)
- Add onions and cook until onions start to change color. Add ginger, garlic and green chilli and mix everything. Saute on medium flame for few more minutes until the raw smell of garlic is gone and it starts to get light golden in color.
- Now add tomatoes and cashews. Add 1 tsp of salt. Cook on medium flame until tomatoes are soft and mushy.
- Switch off the flame and keep it aside. Let it cool for some time.
- Blend the onion tomato mix to a smooth puree.
- Heat 2 tbsp of oil in a pan. Let it come to smoking point and then reduce the heat to medium.
- First , add bay leaf and hing. Next, add the prepared onion tomato puree and carefully add 1/2 cup of water.
- Add tomato puree ( if using ). Now add salt, turmeric powder, coriander powder, kashmiri red chilli powder, amchoor, saunf powder and ginger powder. ( keep in mind we added some salt while making onion tomato mix as well )
- Cook on medium low heat for 3-4 minutes until you see oil oozing out on surface. If you don’t see the oil, cook for a few more minutes.
- When oil starts oozing out , add cream and mix. Next add potatoes and 1 cup of warm water. ( more if it still looks thick, but don’t make it too watery )
- Add garam masala and kasuri methi. Close the lid and cook on low to medium heat for 10-12 minutes. Check salt and adjust.
- Add chopped fresh coriander and a swirl of cream for garnish.
- Enjoy!!
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