Dum aloo recipe is a classic Indian recipe made with potatoes, yogurt, and spices. Dum aloo is popular dish in many parts of India and is often served as a main course or side dish. Dum aloo recipe is known for its unique flavor and texture, which comes from the combination of fried potatoes and creamy gravy.
About Dum Aloo
Dum Aloo is believed to have originated in the Punjab region of India, and is now popular all over the country. Dum aloo is frequently served as a main course or side dish, usually with rice or roti.
Dum aloo recipe is unique for a number of reasons. Making dum aloo is quite easy, but it does require some time and patience. First, the parboiled potatoes are fried before being added to the gravy. This gives them a crispy exterior and a fluffy interior. You can use any type of potato you like, but baby potatoes are a good choice because they cook quickly and evenly. Second, the gravy is made with yogurt, which gives it a creamy and tangy flavor. Finally, the dish is cooked in a sealed vessel, which allows the flavors to meld together.
About Dum Aloo Restaurant Style
Dum Aloo is one of the most popular Indian curries. Today, many versions of the curry are prepared and served in restaurants worldwide.
the Kashmir dum aloo recipe, bright red, cooked without onion and garlic, and loaded with spices to help locals stay warm.
The Bengali-style aloo dum or alur dum cooked in mustard oil with loads of whole spices.
Dum aloo with peas, This variation adds peas to the gravy, making it a heartier and more satisfying dish.
My dum aloo recipe is a restaurant style variant of the dish which you can easily make in instant pot, pressure cooker, or on a traditional Indian kadhai over a stovetop without spending hours in the kitchen.
This dum aloo recipe makes for a truly rich, creamy, restaurant style version that you can make for special occasions or when you want to have a rich baby potato curry.
This dum aloo recipe uses a mix of onions, tomatoes, cashews, curd along with spices.
This dum aloo recipe is simply delicious and has North Indian flavors in it. It tastes damn good with Indian flatbreads like roti, paratha or naan.
In this dum aloo recipe, the gravy as well as the baby potatoes are dum cooked. Sealing the pan tightly and slow cooking the gravy in it, does bring a different flavor in this dish.
Ingredients that Define Dum Aloo
The allure of dum aloo comes from its flavorful combination of spices, creamy texture, and earthy appeal of potatoes. The following are the main ingredients that make dum aloo a unforgettable dish:
- Potatoes: Baby potatoes are typically used in Dum Aloo. They absorb the flavors of the gravy and maintain their shape during slow cooking.
- Spices: A blend of aromatic spices such as cumin seeds, cardamom, cloves, and cinnamon gives Dum Aloo its distinct flavor profile. Red chili powder, turmeric, and garam masala add depth and warmth to the dish.
- Aromatics: The curry’s base is made up of aromatic ingredients including onions, tomatoes, garlic, and ginger.
- Nuts: Cashew nuts or almonds are often used to create rich and creamy gravy.
- Cream and Yogurt: Dairy ingredients like fresh cream and yogurt contribute to the creamy texture and balance the spices’ heat.
- Fresh Herbs: Fresh coriander or cilantro leaves are frequently used as a garnish, bringing a splash of color and freshness to the food.
How to make Dum Aloo Restaurant Style (Stepwise Photos)
1. Take 700 grams baby potatoes. But if you do not get baby potatoes, you can use big potatoes dicing into half. Wash the potatoes thoroughly.
Add 3 cups of water and ¼ teaspoon salt in a pot. On a medium heat boil the potatoes for 15-20 minutes or until they are partially cooked. Drain and set aside. You can even pressure cook the baby potatoes with 3 cups water for 1 whistle.
2. Once the baby potatoes become warm, peel them. If you want you can keep the peels too.
3. With a fork or toothpick, poke holes in the potatoes all over. This is done so that when cooking on dum, the potatoes absorb the flavors of the masala in which they are getting cooked.
4. Heat the 5-6 tablespoon cooking oil in a large pan.
5. Add ¼ teaspoon turmeric and 1 tablespoon red chili powder. Stir the mixture well for a minute.
6. Add the parboiled potatoes.
7. Saute potatoes till they turn golden brown, on low to medium heat for 3-5 minutes. Fry all the baby potatoes until they turn golden. Then keep the fried potatoes aside on kitchen paper towels to remove excess oil.
Making Masala Paste/Gravy
8. To the same oil, add whole spices like 1 bay leaf, 2 dry red chilies, 1 teaspoon coriander seeds, 1 teaspoon cumin seeds, 8-10 black pepper, 2-3 cloves, 2 inch cinnamon, 1 black cardamom saute till they turn fragrant.
9. Add 2 medium size sliced onions.
10. Add 6-7 garlic cloves, 1 inch garlic, 5-6 soaked cashew nuts, saute till 4-5 minutes.
11. Add 2 chopped tomatoes and 1 chopped green chili, 1 teaspoon salt, saute till they turn soft.
12. Once the mixture is completely cooled, blend to smooth paste without adding water.
13. Take 1/2 cup of fresh yogurt in a bowl.
14. Add 1 tablespoon coriander powder, ¼ teaspoon turmeric powder, 1 tablespoon red chili powder, ¼ teaspoon cumin powder. Mix the ground spices well with the yogurt.
Making dum aloo
15. Heat 2-3 tablespoon cooking oil in a pan.
16. Add the yogurt mixture. As soon as you add the yogurt mixture, with a spoon or whisk stir continuously, on a low flame so that the yogurt does not split.
17. Keep stirring the mixture until oil separates from the mixture and its color turns to red.
18. Add the onion, tomato paste, mix well with the masala paste and saute for 4-5 minutes.
19. Add 1 cup of water or as per your preference to adjust the consistency. The gravy should become thick. If you cook more, the gravy will reduce more. So depending on what you prefer, you can cook for less or more time. Season with salt as required. Mix very well and cook for another 3-4 minutes.
20. Add the fried potatoes, add 1 tablespoon crushed kasuri methi.
21. Cover the pan tightly with a lid. Cook for 8 to 10 minutes on a low to medium flame. Here we are cooking the baby potato gravy on dum.
22. Open the lid add 1 teaspoon garam masala and cook for another 2 minutes.
23. This step is optional, If you want to give tadka (tempering)
In a small pan heat 1 tablespoon oil then add fresh coriander leaves and 1 teaspoon red chili powder.
24. Then pour the tadka (tempering) over the gravy.
25. Garnish with fresh coriander leaves.
26. Restaurant style dum aloo is ready, serve hot with roti, naan or rice.
Dum Aloo is an Indian main course gravy dish. Serve it with flatbread like naan, paratha, poori, or chapati. It tastes delicious with rice dishes like steamed rice, pulao or jeera rice also.
Pro Tips for Dum aloo Recipe
- Baby potatoes are used in dum aloo recipe. But if you do not get baby potatoes, you can use big potatoes dicing into half.
- Spice powders can be added less or more as per your preference
- Do not overcook potatoes in a pressure cooker, as you have to cook further in gravy for 15-20 minutes.
- The hallmark of dum aloo recipe is the slow-cooking technique that allows the flavors to meld and the potatoes to absorb the essence of the spices.
- Always add curd on low flame, else the curd will curdle and you will not get a smooth texture.
Can I use regular potatoes instead of baby potatoes for Dum Aloo?
Yes, you can use regular potatoes, but make sure to cut them into smaller pieces for even cooking.
Is there a vegan alternative to fresh cream or yogurt in the gravy?
Yes, you can use coconut cream or cashew cream as a vegan substitute for fresh cream or yogurt.
What side dishes pair well with Dum Aloo?
Dum Aloo pairs wonderfully with naan, roti, or steamed rice. You can also serve it with a side of cucumber raita.
Can I adjust the level of spiciness in Dum Aloo?
Absolutely! You can increase or decrease the amount of red chili powder to suit your spice preference.
How long can I store leftover Dum Aloo?
Leftover Dum Aloo can be refrigerated for up to 2-3 days. Reheat it gently before serving for the best taste.
Dum Aloo Recipe | Restaurant Style
- 700 Grams Baby Potatoes
- 3 Cups Water
- ¼ Teaspoon Salt
For Frying Potatoes
- 5-6 Tablespoon Cooking Oil
- ¼ Teaspoon Turmeric Powder
- 1 Tablespoon Red chili powder
For masala paste/gravy recipe
- 1 Bay leaf
- 2 Dry red chilies
- 1 Teaspoon Coriander Seeds
- 1 Teaspoon Cumin Seeds
- 8-10 Black Pepper
- 2-3 Cloves
- 2 Inch Cinnamon Stick
- 1 Black Cardamom
- 2 Onions Medium size Sliced
- 6-7 Garlic Cloves
- 1 Inch Garlic
- 5-6 Cashew nuts Soaked in warm water
- 2 Tomatoes Chopped
- 1 Green chili Chopped
- 1 Teaspoon Salt
- ½ Cup Yogurt (Curd) Fresh
- 1 Tablespoon Coriander Powder
- ¼ Teaspoon Turmeric Powder
- 1 Tablespoon Red chili powder
- ½ Teaspoon Cumin Powder
To cook Dum Aloo
- 2-3 Tablespoon Cooking Oil
- 1 Cup Water To adjust the consisterny
- Salt as required
- 1 Tablespoon Kasuri Methi crushed
- 1 Teaspoon Garam Masala
- 1 Tablespoon Coriander Leaves
- Take baby potatoes. Wash the potatoes thoroughly.
- In a pot, add water and salt. Add the baby potatoes. Parboil the potatoes.
- Peel the potatoes. With a fork or toothpick, poke holes in the potatoes all over.
- Heat the cooking oil in a large pan. Add turmeric and red chili powder. Stir the mixture well for a minute.
- Add the boiled potatoes. Saute potatoes till they turn golden brown, on low to medium heat for 3-5 minutes till potatoes turn to golden. Keep aside the potatoes.
- To the same oil, add whole spices like bay leaf, dry red chilies, coriander seeds, cumin seeds, black pepper, cloves, cinnamon stick,black cardamom. Saute till they turn fragrant.
- Add sliced onions. Add garlic cloves, garlic, cashew nuts, saute till 4-5 minutes.
- Add chopped tomatoes and chopped green chili, salt, saute till they turn soft.
- Blend the mixture to smooth paste without adding water.
- Take fresh yogurt in a bowl. Add coriander powder, turmeric powder, red chili powder, cumin powder, mix the ground spices well with the yogurt.
- Now, Heat the oil in a pan. Add the yogurt mixture. Keep stirring the mixture until oil separates from the mixture and it turns to red.
- Add the onion, tomato paste, mix well with the masala paste and saute for 4-5 minutes.
- Adjust the consistency by adding water. Season with salt as required. Mix very well and cook for another 3-4 minutes.
Making Dum Aloo
- Add the fry potatoes, add crushed kasuri methi.
- Cover the pan tightly with a lid. Cook for 8 to 10 minutes on low to medium flame. Here we are cooking the baby potato gravy on dum.
- Add garam masala and cook for another 2 minutes.
- This step is optional, If you want to give tadka (tempering)In a small pan heat oil then add fresh coriander leaves and red chili powder. Then pour the tadka (tempering) over the gravy.
- Garnish with fresh coriander leaves.
- Restaurant style dum aloo is ready, serve hot withroti, naan or rice.
- Adjust the spice level to your preference by varying the amount of red chili powder.
- Choose baby potatoes with even sizes to ensure uniform cooking.
- Cook the Dum Aloo on low heat for an extended period, allowing the flavors to meld and the potatoes to soak up the creamy goodness.
- You can also use fresh, good-quality cream for a richer taste.