dum aloo recipe, how to make restaurant style dum aloo

a simply delicious recipe of dum aloo made restaurant style. this easy aloo dum recipe uses a mix of onions, cashews, curd along with spices. no tomatoes are added in this recipe.
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4.84 from 12 votes

dum aloo recipe with step by step photos – a simply delicious recipe of dum aloo made restaurant style. the recipe method to prepare this dum aloo is easy. there are north indian flavors in this dum aloo and tastes damn good with phulka, rotis, paratha or naan.

dum aloo recipe, dum aloo

this dum aloo recipe uses a mix of onions, cashews, curd along with spices. no tomatoes are added in this recipe.

in this dum aloo recipe, the gravy as well as the potatoes are dum cooked. sealing the pan tightly and slow cooking the gravy in it, does bring a different flavor in this dish.

tips for making dum aloo

  • instead of cashews, you can use almonds.
  • i have kept the recipe healthy as i have not fried the potatoes. if you want you can parboil and then fry the potatoes or fry the potatoes directly.
  • baby potatoes are used in preparing dum aloo. but if you do not get baby potatoes, then you can use regular potatoes. just cook the potatoes in a pan with water till they are almost cooked.
  • spice powders can be added less or more as per your choice.
  • if you want, you can even try the dhungar method once the dum aloo gravy is done, to infuse a smoky charcoal aroma in the dish.

serve dum aloo with rotis, phulkas and naan. you can also have it with steamed rice or jeera rice.

if you are looking for more aloo recipes then you may like:

  1. aloo matar
  2. potato curry
  3. potato stew
  4. potato kurma
  5. kashmiri dum aloo

dum aloo

Author:Dassana Amit
Prep Time:30 minutes
Cook Time:30 minutes
Total Time:55 minutes
Course:main course
Cuisine:north indian
Calories:158kcal
Servings (change the number to scale):4
4.84 from 12 votes
dum aloo recipe
a simply delicious recipe of dum aloo made restaurant style. this easy aloo dum recipe uses a mix of onions, cashews, curd along with spices. no tomatoes are added in this recipe.

INGREDIENTS FOR dum aloo

(1 CUP = 250 ML)

for cooking potatoes

  • 250 grams baby potatoes OR 15 to 20 baby potatoes
  • 2.5 cups water for cooking baby potatoes
  • ¼ teaspoon salt

for making ground paste for dum aloo

  • 10 cashews (kaju)
  • cup hot water for soaking cashews
  • 100 grams onions OR 1 cup roughly chopped onions OR 1 large onion chopped
  • ½ inch ginger (adrak)
  • 5 small to medium garlic cloves (lahsun)
  • ½ teaspoon fennel seeds (saunf)
  • 2 tablespoons water, for grinding

for making dum aloo gravy

  • 2 tablespoons ghee, you can also use 2 tablespoons oil
  • ¼ cup fresh curd (yogurt or dahi) OR 4 tablespoons curd
  • 1 inch cinnamon (dalchini)
  • 2 cloves (lavang)
  • 2 green cardamoms (choti elaichi)
  • 1 small to medium tej patta (indian bay leaf)
  • ½ teaspoon shah jeera (caraway seeds)
  • ¼ teaspoon turmeric powder (haldi)
  • ½ teaspoon red chilli powder (lal mirch powder) OR kashmiri red chilli powder
  • ½ teaspoon coriander powder (dhania powder)
  • ½ teaspoon garam masala powder
  • 1 cup water
  • salt as required
  • 1 tablespoon chopped coriander leaves (cilantro leaves or dhania patt)

HOW TO MAKE dum aloo

cooking potatoes

  • rinse and scrub 250 grams potatoes very well in water. then bring the water to a boil.
  • add the baby potatoes.
  • cover with a lid and cook the potatoes for 12 to 15 minutes.
  • simmer till the potatoes are almost cooked. do not over cook them.
  • drain all the water and let the potatoes become warm or cool down at room temperature.
  • once the potatoes become warm, then peel them. prick the potatoes with a fork. if you want, you can keep the peels on the potatoes.

making paste for dum aloo

  • when you keep the potatoes for cooking, soak 10 cashews in ⅓ cup hot water for 20 to 30 minutes.
  • in a grinder jar, take 1 cup roughly chopped onions, soaked cashews, ½ inch ginger (chopped), 5 small to medium garlic cloves (chopped) and ½ teaspoon fennel seeds.
  • add 2 tablespoons water and grind to a smooth paste. 
  • then add the ¼ cup fresh curd.
  • just blend for some seconds till the curd mixes very well with the onion paste. do not over do.

making dum aloo gravy

  • heat 2 tablespoons ghee in a pot or pan. once the ghee becomes hot, then on a low to medium flame, add the following whole spices - 1 inch cinnamon, 2 cloves, 2 green cardamoms, 1 small to medium tej patta and ½ teaspoon shah jeera (caraway seeds). let the spices crackle.
  • keep the flame to a low or you can switch the flame off. then add the onion-curd paste.
  • mix very well with a spoon.
  • cover the pan with its lid and cook the masala paste on a low flame. the pan needs to be covered with a lid as a lot of spluttering happens. 
  • in between do check after every 2 to 3 minutes so that the masala does not stick to the pan. also stir very well.
  • the paste needs to be cooked till the color changes and you see some specks of ghee floating on the top and the sides.
  • then add the following spice powders - ½ teaspoon turmeric powder, ½ teaspoon red chilli powder or kashmiri red chilli powder, ½ teaspoon coriander powder and ½ teaspoon garam masala powder.
  • mix the spice powders very well.
  • add the potatoes and mix them with the sautéed masala paste.
  • pour 1 cup water. season with salt as required and mix very well.
  • seal the pan tightly with a foil. then cover the pan with its lid.

cooking dum aloo

  • on a low flame dum cook the dum aloo gravy for 10 to 12 minutes.
  • switch off the flame and allow the gravy to rest for 3 to 4 minutes. then open the lid and the foil. 
  • add 1 tablespoon chopped coriander leaves. mix very well.
  • serve restaurant style dum aloo with chapatis, naan, pooris or jeera rice.

RECIPE TIPS

  • this recipe cannot be doubled.
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preparation for dum aloo recipe

1. rinse and scrub 250 grams baby potatoes very well in water. then bring 2.5 cups water to a boil.

baby potatoes for dum aloo recipe

2. add the baby potatoes.

potatoes to make dum aloo recipe

3. cover with a lid and cook the potatoes for 12 to 15 minutes on a medium flame.

potatoes to make dum aloo recipe

4. simmer till the potatoes are almost cooked. do not over cook them.

potatoes to make dum aloo recipe

5. drain all the water and let the potatoes become warm or cool at room temperature.

potatoes to make dum aloo recipe

6. once the potatoes become warm, then peel them. prick the potatoes with a fork or toothpick. if you want, you can keep the peels on the potatoes.

baby potatoes for dum aloo recipe

making paste for dum aloo

7. when you keep the potatoes for cooking, soak 10 cashews in ⅓ cup hot water for 20 to 30 minutes.

cashews to make dum aloo recipe

8. in a grinder jar, take 1 cup roughly chopped onions, soaked cashews, ½ inch ginger (chopped), 5 small to medium garlic cloves (chopped) and ½ teaspoon fennel seeds.

making dum aloo recipe

9. add 2 tablespoons water and grind to a smooth paste.

making dum aloo recipe

10. then add the ¼ cup fresh curd.

making dum aloo recipe

11. just blend for some seconds till the curd mixes very well with the onion paste. do not over do.

making restaurant style dum aloo recipe

making dum aloo

12. heat 2 tablespoons ghee in a pot or pan. once the ghee becomes hot, then on a low to medium flame, add the following whole spices – 1 inch cinnamon, 2 cloves, 2 green cardamoms, 1 small to medium tej patta and ½ teaspoon shah jeera (caraway seeds). let the spices crackle.

spices for dum aloo recipe

13. keep the flame to a low or you can switch the flame off. then add the onion-curd paste.

onion paste for dum aloo recipe

14. mix very well with a spoon.

preparing dum aloo recipe

15. cover the pan with its lid and cook the masala paste. the pan needs to be covered with a lid as a lot of spluttering happens. in between do check after every 2 to 3 minutes so that the masala does not stick to the pan. also stir very well

preparing dum aloo recipe

16. the paste needs to be cooked till the color changes and you see some specks of ghee floating on the top and the sides. sautéing the masala takes about 7 to 8 minutes on a low to medium flame.

preparing dum aloo recipe

17. then add the following spice powders – ½ teaspoon turmeric powder, ½ teaspoon red chilli powder or kashmiri red chilli powder, ½ teaspoon coriander powder and ½ teaspoon garam masala powder

spices to prepare dum aloo recipe

18. mix the spice powders very well.

spices to prepare dum aloo recipe

19. add the potatoes.

adding potatoes to make dum aloo recipe

20. mix them with the sautéed masala paste.

aloo for dum aloo recipe

21. pour 1 cup water.

water for dum aloo recipe

22. season with salt as required. mix very well.

dum aloo recipe

cooking dum aloo

23. seal the pan tightly with a foil.

dum aloo recipe

24. cover the pan with its lid.

dum aloo recipe

25. on a low flame dum cook the dum aloo gravy  for 10 to 12 minutes. switch off the flame and allow the gravy to rest for 3 to 4 minutes. then open the lid and the foil. the dum aloo is ready now and some last finishing touch is needed.

making dum aloo recipe

26. add 1 tablespoon chopped coriander leaves. mix very well.

dum aloo recipe, dum aloo recipe restaurant style

27. serve dum aloo with chapatis or naan or pooris or jeera rice or pudina paratha or tandoori rotis.

dum aloo recipe, dum aloo recipe restaurant style


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dassana amit

Founder, Chef, Recipe Developer, Food Photographer >> MORE ABOUT US

namaste and welcome to vegrecipesofindia.com which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

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25 comments/reviews

  1. Dassanaji
    All your recepies are simple .what ever I want to make for my family I go to your site .your receipies are Clear simple instructions and outcome is fabulous tasty food.God bless you.

  2. Dasaana ji, I am.a big fan of all your recipes. Any dish that I cooked as per your recipe came out excellent. Now when I google for any recipe, I don’t look around, I directly jump to your site.

    ❤️❤️

  3. Your receipes are superb.I do not find aluminium foil in my place. How to cook without aluminium foil. Kindly advise.

    • thanks divya. you can place a tight-fitting lid instead of aluminium foil. another method is to place a damp cotton cloth on top of the pan. then place lid on top of the cotton cloth or cotton napkin.

  4. Hey.. i tried this recipe today and guess what.. it was a complete mood changer for my husband.. he loved it..
    does the tomato version taste very different?

  5. Hi Dassana – I tried this recipe yesterday and it turned out so well. And the real joy was when I took leftover in my lunch box today, and the got heated it in microwave and the the aroma was all over pantry and almost everyone came during that time was asking what’s that great smell.
    Thanks for this recipe.

  6. I’m pretty sure that shah (kela) jeera and caraway are two difference spices even though they look the same. So should I use kela jeera or caraway?

    • in india three spices are known as kala jeera – one is nigella seeds, one is shah jeera and the other is the real kala jeera, which is black in color and has a bitter taste and is used in ayurvedic medicines. as far as i know and have learnt, caraway seeds and shah jeera are same. these are fragrant and not bitter. so i would suggest to use caraway seeds.

  7. now I understood why its called alu ‘dum’. coz way of cooking in dum style…got to try this next time..

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