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
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!
Servings 4 people
Calories 263kcal
Equipment
- Mixer Grinder
- Heavy Bottomed Pan
- Mixing Bowl
Ingredients
- 10-12 Baby Potatoes or we can use 4 Big potatoes
- 2 Onion Cubed
- 2 Tomato
- 1 Green Chili
- 20 Cashews
- ½ 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
- 3 tbsp Oil
- 1 Bay Leaf
- ½ tsp Fennel Seeds
- 1 inch Cinnamon Stick
- 2 Cloves
Instructions
- Soak the cashews in warm water for 15 minutes. Drain the water after 15 minutes and grind the cashews to a nice paste. Pressure cook the baby potatoes allowing 2 whistles and peel the skin of the cooked potatoes and keep it ready
- Finely chop the onions and green chillies and grind the onions and green chillies to a nice paste
- Bring about 2 cups of water to boil and add the tomatoes and close it with a lid. After 10 minutes, take out the tomatoes from hot water and peel the skin and puree it in the mixer
- Heat oil in a pan and shallow fry the baby potatoes till they get nicely roasted in all the sides. Take these fried potatoes from flame and keep it aside in a bowl
- Heat the pan with oil and add the seasoned ingredients and saute it for a minute. Next add the onion-green chilli paste along with salt and saute it for 5 minutes till the raw smell of the onion goes off.
- Next add the tomato puree and allow the tomato puree to cook for 5 minutes in low flame.
- Meanwhile, take a bowl and add yoghurt along with spice powder and mix well.
- When the raw smell of the tomato goes off and the oil starts oozing out, add the yoghurt with spice and give a good stir.Next add cashew paste and cooked and peeled baby potatoes and and mix well and adjust the salt.
- When the raw smell of the tomato goes off and the oil starts oozing out, add the yoghurt with spice and give a good stir.Next add cashew paste and cooked and peeled baby potatoes and and mix well and adjust the salt.
- The mouth-watering Dum Aloo is now ready to serve with any Indian Bread or with any Pulao
Nutrition
Serving: 1Cup | Calories: 263kcal | Carbohydrates: 39g | Protein: 10g | Fat: 10g
Instructions with Step by Step Pictures:
- Soak the cashews in warm water for 15 minutes. Drain the water after 15 minutes and grind the cashews to a nice paste. Pressure cook the baby potatoes allowing 2 whistles and peel the skin of the cooked potatoes and keep it ready
- Finely chop the onions and green chillies and grind the onions and green chillies to a nice paste
- Bring about 2 cups of water to boil and add the tomatoes and close it with a lid. After 10 minutes, take out the tomatoes from hot water and peel the skin and puree it in the mixer
- Heat oil in a pan and shallow fry the baby potatoes till they get nicely roasted in all the sides. Take these fried potatoes from flame and keep it aside in a bowl
- Heat the pan with oil and add the seasoned ingredients and saute it for a minute. Next add the onion-green chilli paste along with salt and saute it for 5 minutes till the raw smell of the onion goes off.
- Next add the tomato puree and allow the tomato puree to cook for 5 minutes in low flame.
- Meanwhile, take a bowl and add yoghurt along with spice powder and mix well.
- When the raw smell of the tomato goes off and the oil starts oozing out, add the yoghurt with spice and give a good stir.Next add cashew paste and cooked and peeled baby potatoes and and mix well and adjust the salt.
- Finally add chopped coriander leaves and keep the gravy in low flame for another 10 minutes. Then remove the gravy from flame
- The mouth-watering Dum Aloo is now ready to serve with any Indian Bread or with any Pulao
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