dum aloo recipe
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4.86 from 14 votes

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.
Prep Time30 mins
Cook Time30 mins
Total Time55 mins
Course: main course
Cuisine: north indian
Servings: 4
Calories: 158kcal
Author: Dassana Amit

Ingredients

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

  • 10 cashews
  • cup hot water for soaking cashews
  • 100 grams onions OR 1 cup roughly chopped onions OR 1 large onion chopped
  • ½ inch ginger
  • 5 small to medium garlic cloves
  • ½ teaspoon fennel seeds
  • 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 4 tablespoons curd
  • 1 inch cinnamon
  • 2 cloves
  • 2 green cardamoms
  • 1 small to medium tej patta (indian bay leaf)
  • ½ teaspoon shah jeera (caraway seeds)
  • ¼ teaspoon turmeric powder
  • ½ teaspoon red chilli powder kashmiri red chilli powder
  • ½ teaspoon coriander powder (ground coriander)
  • ½ teaspoon garam masala powder
  • 1 cup water
  • salt as required
  • 1 tablespoon chopped coriander leaves (cilantro leaves)

Instructions

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 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 dum aloo with chapatis, naan, pooris or jeera rice.

Notes

  • this recipe cannot be doubled.

Nutrition

Calories: 158kcal | Carbohydrates: 18g | Protein: 3g | Fat: 8g | Saturated Fat: 4g | Monounsaturated Fat: 1g | Cholesterol: 18mg | Sodium: 756mg | Potassium: 374mg | Fiber: 2g | Sugar: 2g | Vitamin A: 290IU | Vitamin C: 15.5mg | Calcium: 55mg | Iron: 1.1mg