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
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
- ⅓ 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)
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.
- this recipe cannot be doubled.
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