Dum Aloo Recipe: Dum Aloo is a delectable recipe that consists of baby potatoes cooked in a gravy or sauce. In Indian cuisine, this dish is prepared in a variety of ways. Dum aloo is the most well-known Indian curry in Kashmir and northern India. The thick yoghurt-based curry prepared with baby potatoes in restaurant style kashmiri dum aloo recipe.
The popular punjabi cuisine produces a rich and creamy potato-based curry. The dish is made with a tomato and onion sauce and deep-fried baby potatoes. This creamy gravy goes well with roti or naan, but it also goes well with jeera rice or pulao.
The dum aloo recipe is one of India’s most basic veg curries. Other variations of this curry include punjabi dum aloo, kashmiri style dum aloo, and bengali dum aloo. Out of all the varieties, I prefer the punjabi dum aloo recipe. The main reason is that it is straightforward, with no creamy tomato-based gravy. Here’s a great recipe to serve with garlic butter naan or rotis to impress your friends and family. When dum aloo is cooked on a low flame, the flavours are enhanced.
Once the baby potatoes are cooked, they are deep fried until golden brown in an authentic punjabi dum aloo recipe. You don’t have to be concerned because I haven’t deep fried anything. I fried with very little oil in a kadai without compensating with flavours and tastes. Because I asked the chef to share the recipe, the recipe tastes exactly like the one served in the restaurant. One thing to keep in mind is to always poke the aloos thoroughly before frying. This causes the potatoes to become spongy and absorbs the juices from the gravy, making them taste delicious.
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Dum Aloo Recipe Card:
Dum Aloo Recipe
To Prepare The Aloo:
- 8 baby potatoes / aloo
- 2 cups water (or as required)
- 1/2 tsp salt
- 4 tbsp oil
- 1 tsp kashmiri chilli powder
- 1/2 tsp turmeric
For The Masala Paste/Gravy:
- 1 inch cinnamon stick (dalchini)
- 3 cloves
- 2 cardamom (elachi)
- 1/2 onion (thinly sliced)
- 3/4 tsp ginger-garlic paste
- 1 large tomato (finely chopped)
- 10 cashews
For The Recipe For Dum Aloo:
- 1 tsp oil
- 3/4 tsp jeera / cumin seeds
- 1 – 1½ tsp chilli powder (adjust to your spice level)
- 1/4 tsp turmeric powder
- 3/4 tsp coriander powder
- salt to taste
- 1/4 tsp cumin powder / jeera powder (optional)
- 1/4 cup curd / yogurt
- 1 tsp kasuri methi / dry fenugreek leaves
- ¾ – 1 cup water (adjust to required consistency)
- few coriander leaves (finely chopped)
Recipe For Aloo Preparation:
- First, pressure cook 8 baby potatoes with 2 cups of water and salt in a pressure cooker. Cook for 1-2 whistles in a pressure cooker.
- Allow the potatoes to cool after the pressure has been released. then peel the skin off the potatoes
- Using a fork, prick the potatoes all over. Be gentle with the potatoes and don't break them.
- Add 4 tbsp oil to a large kadai.
- When the oil is hot, add the chilli powder and turmeric powder.
- Add the boiled potatoes right away.
- Cook until they are golden brown. Approximately 3-5 minutes then set aside the fried aloos
Recipe For Masala Paste/Gravy:
- Spices such as cinnamon, cloves, and cardamom can be added to the same oil. Sauté until they become fragrant.
- Next, add the sliced onions and cook until they are translucent.
- Continue to fry after adding the ginger-garlic paste.
- Once the raw smell of the ginger and garlic has gone away, add the chopped tomatoes and sauté until soft.
- Sauté a few cashews as well. Turn off the heat.
- Blend the mixture to a smooth paste without adding water once it has cooled.
Recipe For Dum Aloo:
- Add a tsp of oil and cumin seeds to the same kadai.
- When they begin to sputter, add the masala paste and cook for 5-6 minutes.
- To taste, add spices such as chilli powder, turmeric powder, coriander powder, cumin powder, and salt.
- Fry until the oil separates.
- Reduce the heat to low and stir in the curd. Give a nice mi.
- 1 cup of water, or as needed to achieve the desired consistency
- Stir well and cook for 2 minutes on medium heat.
- Finally, stir in the fried aloos.
- Close the lid and cook the aloo on low heat for 15-20 minutes. If necessary, keep stirring in between. This allows the aloo to absorb the gravy flavours completely.
- Finally, stir in some crushed kasuri methi.
- Finally, garnish with coriander leaves and serve with rice, chapathi, or naan.
- First, I fried the aloos in less oil, but you can also deep fry them for an authentic dum aloo preparation.
- Also, do not overcook potatoes in a pressure cooker because they will need to cook for another 15-20 minutes in gravy. Slow cooking aloos in gravy allows flavours to penetrate.
- Adjust the chilli powder to your desired level of heat. I used nearly 2 tsp to make it slightly spicy.
- In addition, cashews can be used to make a creamy gravy. Add fresh cream at the end to make it more creamy and rich.
- If you don’t have baby potatoes, you can cut large potatoes in half.
- Always add curd on low heat; otherwise, the curd will curdle and the texture will be uneven.
- Finally, when served creamy, authentic punjabi dum aloo recipe tastes great.
What is the origin of the name dum aloo?
Dum aloo is traditionally cooked over low heat in a traditional earthenware vessel (handi) that is usually sealed until the dish is ready to eat. Its name is a mash-up of the words aloo (potatoes) and dum (dough) (steam, or warm breath). Traditionally, the dish is garnished with strips of ginger and coriander leaves.
What ingredients go into Kashmiri Dum Aloo?
Baby potatoes as an example
Kashmiri Dum Aloo is a popular Kashmiri dish that consists of baby potatoes simmered in a yogurt-based gravy flavoured with dry ginger powder and fennel.
What is the correct spelling for aloo dum?
The end result of the image
Dum Aloo (also spelled Dam Aloo) or Aloor Dum (Bengali:, Hindi: ) is a potato-based curry. “Dum” refers to slow-cooked, and “aloo” refers to potato. It is a dish from the Kashmir Valley in the Indian state of Jammu and Kashmir’s traditional Kashmiri Pandit cuisine.
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