Dum Aloo

Dum Aloo is a North Indian curry recipe made with baby potatoes that are fried and slow-cooked in a spicy, yogurt-based gravy.

Try this restaurant-style Punjabi Dum Aloo recipe to serve with any Indian bread varieties or with steamed rice.

Potatoes just taste delicious in any form, don’t they?

Amongst so many Indian curry recipes made using potatoes, this Punjabi style Dum Aloo is one of my favorites.

Honestly, back in Mysore, Dum Aloo was never one of those common side dishes that we would order in restaurants.

It was always paneer for us, as paneer curries were not so common in south Indian families then.

After trying Dum Aloo in many of the Indian restaurants here in Germany, I started loving this so much and started making it at home.

I have now made this so many times that I can probably declare this to be one of my signature recipes!

So, I guarantee that you cannot go wrong with this recipe.

What is Dum Aloo?

Dum Aloo is an Indian side dish basically made with baby potatoes in a spicy yogurt-based gravy.

‘Dum’ or the technique of ‘dum cooking’ means to steam cook a dish in a sealed pot or a cooking pan with a lid on a low flame.

This brings out the maximum flavors of the dish.

The key here is to slow cook the parboiled and fried baby potatoes in the spiced gravy so that they absorb the flavors well.

Popularly, there are two versions of Dum Aloo- Punjabi style and Kashmiri style, based on where it originates from.

Dum Aloo Punjabi vs. Kashmiri

All I knew until recently was just the Punjabi version, which is the most popular one in Indian restaurants.

I learned about the Kashmiri Dum Aloo recipe only from other blogs and YouTube channels.

The main ingredients in both the versions are baby potatoes (obviously!) and yogurt.

While the Punjabi Dum Aloo version has a creamy gravy made with tomato onion mainly, authentic Kashmiri version has no onion, garlic nor tomato.

Both versions have a whole different set of spices used, making them both unique.

In this post, I am sharing the Punjabi version, that is, the popular restaurant style.

I am neither a Punjabi nor do I have Punjabi friends. So, I am not sure how much of an ‘authentic’ Punjabi recipe this is. It could be the same or might be a little different.

So, let us just say this is the restaurant-style Punjabi version.

Ingredients used to make Dum Aloo

Baby Potatoes-

The main ingredient! Baby potatoes are small-sized potatoes, which you can use as a whole without chopping.
If you do not have baby potatoes: You can use regular potatoes as an alternative. You might need around 8 big potatoes, which you will have to chop into cubes.

Yogurt-

Preferably use sweet yogurt (curd) here, at least not something that is too sour. If it is too sour, you will have to balance it with some sugar or jaggery.
For a vegan version, use vegan yogurt options. I have never tried vegan yogurt, though.

Tomato-

Use ripened red tomatoes to get a nice orange color gravy.

If you are using sweet yogurt, you can use sour tomatoes. If your yogurt is sour, use sweet tomatoes (hybrid variety). You want the gravy to be tangy but not sour, so try to balance this!

Onion-

You can use either red or white onion. But, in my opinion, red onions are the better choice here.

Ginger and Garlic-

You can either use a readymade ginger garlic paste or use freshly chopped ginger and garlic. Freshly chopped ginger and garlic yield much better taste and flavor.

You can skip onion and garlic if you do not eat them or if you are making this dish for festivals.

Cashews-

Cashews give a creamy silky texture to the gravy, so do not skip them. You can substitute cashews with almonds. Soak the almonds in warm water and peel off the skin.

Another alternative is musk melon seeds (known as Magaz in Hindi). However, the taste of the gravy slightly differs from that made with cashew or almond paste.

Spices-

In this recipe, we use a combination of some whole spices along with some dry spice powders.

Whole spices– cumin seeds, bay leaf, cinnamon, clove, cardamom, and Kashmiri red chilies.
Dry spice powders– turmeric powder, garam masala, cumin powder, coriander seeds powder, Kashmiri red chili powder.

The list may seem daunting, especially if you are a novice in cooking, but this recipe can be easily recreated in your kitchens.

Just make sure you follow the recipe and the tips to the T.

Making a healthier version of Dum Aloo

Typically, in both Punjabi and Kashmiri versions, you first parboil the baby potatoes and deep-fry them.

But, ever since I started making Dum Aloo at home, I have only pan-fried them and it tastes absolutely delicious as well.

Pan frying the potatoes in spices gives them a nice flavour as well as nice texture.

I have therefore never felt the need for a deep-fried version.

It makes this healthier and much lesser in calories as well.

In a mood for deep-frying them? Then please go ahead.

In that case, cook the potatoes as mentioned below. Peel the skin and let them cool completely. Make sure there is no water content. Then add them to the hot oil and deep fry.

How to make a quicker version of Dum Aloo

Let me be frank, making Dum Aloo from scratch does take some time.

But that does not mean you cannot enjoy this deliciousness for a busy weekday dinner.

Here is how you can make it quicker-

You can make a batch of the sauce, which is the tomato-onion base, during the weekend.

In this recipe, I use the dry spice powders after blending, but you can add them along with onion, tomatoes in the pan while sauteeing and blend everything together.

Then let this cool down completely, transfer to a moisture-free container, and refrigerate if you are using it in the next couple of days or freeze it if you are using it later in the week.

When you want to make Dum Aloo, just take out this frozen masala, thaw it or add the frozen masala to the pan directly and let it simmer for 5 minutes.

Then all you have to do is add the boiled and fried potatoes to the masala.

10 minutes more of simmering for the potatoes to absorb all the flavors and you are done!

Much quicker, right?

Also, you can use the same bhuna masala to make many other Indian side dishes like this Veg Poha Kofta Curry.

You may also like:

Masala Puri Recipe

Dal Makhani Recipe

Preparation to be done

Finely Chop- 2 large garlic cloves, 1/2 to 3/4 inch ginger, 1 onion, 2 tomatoes

Soak in hot water- 15 cashews (or almonds), 2 Kashmiri red chilies, both separately. I had soaked 4 Kashmiri red chilies, but 2 were spicy enough.

How to make Dum Aloo Recipe Step by Step 

This Dum Aloo recipe has 3 major steps-

• Cooking and Shallow-frying the Potatoes
• Making the gravy
• Cooking the Potatoes in the gravy

Let us see the steps in detail.

Note: 1 cup= 250ml

Cooking the Potatoes

Step 1:  

Wash the potatoes well and clean them to make sure there is no mud and dirt on them. If you are using regular sized potatoes, then you can peel the skin.

Step 2:

Next, you have to cook the potatoes. You can cook them either in a pressure cooker or in a large pan. In a pressure cooker, there are chances that you may overcook them, so I would suggest cooking in a pan.

Add 4 cups water to a large pan (or a saucepan) and let it come to a boil. Then add the baby potatoes, such that they are all immersed in water. You can add salt along with potatoes or skip it, it does not really matter.

Close a lid and cook the potatoes until they are soft. It can take around 12-15 minutes in medium-high heat.

Step 3:

After 8-10 minutes, check if the potatoes are cooked from inside. Based on the variety of the potato, it could cook a little faster or slower, so keep an eye on them.

You have to cook them just until they are soft and tender. Do not overcook them.

To check, prick one or two potatoes with a fork, and it should go easily but not break them.

Step 4:

Let the potatoes cool a bit, and then peel off the skin from them all. You will be able to do it easily using your hand.

Step 5:

Using a toothpick or a fork, carefully prick each of the potatoes, so that there are small holes all over them. The holes help in absorbing all the masala (spices) into the potato. But be careful, do not break the potatoes.

Shallow frying the Potatoes

Step 6:

Next, you have to pan fry the potatoes. For this, heat a pan. Choose a deep bottom large pan so that you can use the same pan to dum cook the curry.

Add 3 tablespoons of oil to the pan. Reduce the heat to low, add 1/2 teaspoon cumin seeds (optional). Let them splutter and then add 1/2 teaspoon turmeric powder and 1 teaspoon Kashmiri red chilly powder.

Cook these powders for about a minute in low heat only, otherwise you might burn them. Add a tablespoon of water if it is getting burnt.

Step 7:

Transfer the cooked and peeled potatoes to the pan. Gently toss them well so that they all get nicely coated with the spices.

Roast the potatoes for 5 minutes in low heat so that they get a nice brown coating. (I forgot to take a picture after they were roasted, sorry)

Transfer the roasted potatoes to a plate.

Making the Tomato Onion Base (Bhuna Masala)

Step 8:

In the same pan that you previously used, heat a teaspoon of oil.

Add 1-inch cinnamon (broken to smaller pieces), 1 clove, 1 green cardamom, and roast these in low flame until they turn aromatic.

Step 9:

Now add the chopped garlic and ginger. Saute them until they turn slightly brown and the raw smell is gone. Alternatively, you can use 2 teaspoons readymade ginger garlic paste if you wish.

Step 10:

Next, add the chopped onion and cook them until it turns soft and translucent.

And then add the chopped tomatoes and cook them until they turn soft and mushy, you can add some salt here. Let them all cool down before you proceed to blend them.

Step 11:

In case you forgot to soak cashews earlier, soak it now in hot water for 10 minutes until they are soft. Since I did not have enough cashews, I used some melon seeds (magaz) as well.

If you are using almonds, soak them in hot water until you are easily able to remove the skin off them.

Step 12:

The tomato-onion mixture in the pan would have cooled down by now. Transfer it to a large mixer jar. Drain the water from the soaked nuts, and add them also to the jar.

Step 13:

Add 1/4 cup water and blend this to a smooth paste. You can add more water if required, basically, everything should blend fine.

Step 14:

Since my tomatoes were not too ripened, the blended mixture was pale in color.

As I wanted the gravy to get an orangish color, I added in previously soaked Kashmiri red chilies to the mixer jar and blended the mixture again.

Do you notice the change in color?

You can do the same or skip this step if your tomatoes are ripened.

Step 15:

Again heat the deep bottom pan, add 1 tbsp oil. Once it gets warm, add 1 large or 3 small bay leaves and 1/2 teaspoon cumin seeds (skip if you have used while frying the potatoes).

Step 16:

Reduce the heat to low and transfer the blended mixture to the pan. It will start spluttering if the pan is hot, so be careful.

Step 17:

Add the dry spices- 1 teaspoon cumin powder, 1 coriander powder and mix well.

If you have not used Kashmiri red chilies while blending, you can use 1/2 teaspoon Kashmiri red chili powder here.

Step 18:

Simmer this masala in low-medium heat until it gets thicker and creamier.

It can take around 10-12 minutes. Keep stirring often carefully, otherwise, it will stick to the bottom.

Do you notice the difference in texture? This is exactly the texture you want.

Step 19:

Once it has simmered well, keeping the heat to low, add 3 tablespoons whisked curd, 3/4 teaspoon garam masala, 1 teaspoon salt. Mix everything well.

Step 20:

Then add 2 teaspoons crushed Kasuri methi and finally add the potatoes you had initially pan-fried.

Simmer this in low-medium heat by closing the lid (dum cooking) for another 10 minutes at least.

The potatoes will absorb all the flavors and you will notice the oil would have separated. This is now done.

Switch off the heat.

Serve Dum Aloo with any Indian flatbread like Roti or Chapati, Naan, Kulcha, Paratha, or also with steamed rice or jeera rice (cumin rice).

I hope you give this recipe a try and enjoy it as much as I enjoyed preparing it and writing it down for you all. 🙂

If you have tried this recipe, kindly post your valuable comments below or rate this recipe.

You can also share your feedback with me personally on Instagram / Facebook.

Note: 1 cup= 250ml

Dum Aloo Recipe

Praneetha A Goutham

Dum Aloo is a North Indian curry recipe made with baby potatoes that are fried and slow-cooked in a spicy, yogurt-based gravy.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 15 mins

Cook Time 1 hr

Total Time 1 hr 15 mins

Course Side Dish

Cuisine Indian

Servings 4 people

Ingredients

  

1x2x3x

To cook the Potatoes

• 15-20 numbers baby potatoes - adjust quantity as per the size of the potatoes
• 4 cups water - to cook the potatoes
• 1 teaspoon salt - optional

To Pan fry the Potatoes

• 3 tablespoons oil - to fry the potatoes
• 1/2 teaspoon cumin seeds - optional- can add later while making gravy
• 1/2 teaspoon turmeric powder
• 1 teaspoon Kashmiri red chili powder

To Blend (Grind)

• 1 teaspoon oil - I used cold-pressed sunflower oil
• 1 inch cinnamon
• 1 number green cardamom
• 1 number clove
• 1/2 inch fresh ginger - finely chopped
• 2 numbers garlic cloves - finely chopped
• 1 medium size red onion - finely chopped
• 2 medium size tomatoes - preferably not sour- finely chopped
• 2 numbers Kashmiri red chilies - skip if using red chili powder later
• 15 numbers cashews
• 1/4 cup water - to blend- add more if required

To make the Gravy

• 1 teaspoon oil - I used cold-pressed sunflower oil
• 1 large bay leaves - or 3 small ones
• 1 teaspoon cumin seeds - can be skipped if you have used while frying potatoes
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder (dhania powder)
• 3/4 teaspoon garam masala
• 3 tablespoons thick yogurt (curd)
• 1/2 teaspoon red chili powder - skip if you have used Kashmiri red chilies to blend
• 1.5 teaspoon salt - or as per taste
• 2 teaspoon kasuri methi (dried fenugreek leaves)

Instructions

 

Cooking the Potatoes

• Wash the potatoes well and clean them to make sure there is no mud and dirt on them.
• Add 4 cups water to a large pan (or a saucepan) and let it come to a boil. Then add the baby potatoes, such that they are all immersed in water.
• Close a lid and cook the potatoes until they are soft. It can take about 12 minutes on medium-high heat.
• You have to cook them just until they are soft and tender. Do not overcook them.

  To check, prick one or two potatoes with a fork, and it should go through easily but not break them.
• Let the potatoes cool a bit, and then peel off the skin from all the baby potatoes using your hand. They will come off easily.
• Using a toothpick or a fork, carefully prick the potato and repeat the same for all. But be careful, do not break the potatoes.

Shallow frying the Potatoes

• Heat a pan. Choose a deep bottom large pan so that you can use the same pan to dum cook the curry.
• Add 3 tablespoons oil to the pan. Reduce the heat to low, add cumin seeds (if using). Let them splutter and then add 1/2 teaspoon turmeric powder and 1 teaspoon Kashmiri red chili powder.
• Cook these powders for about a minute in low heat only, otherwise, you might burn them. Add a tablespoon of water if it is getting burnt.
• Transfer the cooked and peeled potatoes to the pan. Gently mix them well so that they all get nicely coated with the spices.
• Roast the potatoes for 5 minutes in low medium heat so that they get a nice brown coating.

  Transfer the roasted potatoes to a plate.

Making the Gravy

• In the same pan that you previously used, heat a tsp of oil. Add 1-inch cinnamon broken to pieces, 1 clove, 1 cardamom, and roast these in low flame until they turn aromatic.
• Now add the chopped garlic and ginger. Saute them until they turn slightly brown and the raw smell is gone. Alternatively, you can 1 tsp readymade ginger garlic paste.
• Next, add the chopped onion and cook until it turns soft and translucent.

  And then add the chopped tomatoes and cook them until they turn soft and mushy, you can add some salt here. Let them all cool down.
• If you have forgotten to soak cashews previously, soak them now in hot water for 10 minutes until they are soft.
• The tomato-onion mixture in the pan would have cooled down by now. Transfer it to a large mixer jar. Drain the water from the soaked cashews, and add them also to the jar. Add 1/4 cup water and blend to a smooth paste.
• Since I wanted the gravy to get an orangish color, I had previously soaked about 2 Kashmiri red chilies in hot water for 5 minutes. I added them to the mixer jar and blended the mixture again. 
• Again heat oil in the deep bottom pan. Add 1 large or 3 small bay leaves and 1/2 teaspoon cumin seeds (skip if you have used while frying potatoes).
• Reduce the heat to low and transfer the blended mixture to the pan. It will start spluttering if the pan is hot, so be careful.
• Add the dry spices- 1 teaspoon cumin powder, 1 teaspoon coriander powder, and mix well.

  If you have not used Kashmiri red chilies while blending, you can use 1/2 teaspoon Kashmiri red chili powder here.
• Simmer this masala in low-medium heat by stirring often, until it gets thicker and creamier.

  It can take about 10 minutes.
• Once it has simmered well, add 3 tablespoons whisked curd, 3/4 teaspoon garam masala, 1 teaspoon salt. Mix everything well.
• Then add 2 teaspoons crushed Kasuri methi and finally add the potatoes you had initially pan-fried.
• Simmer this in low-medium heat by closing the lid (dum cooking) for another 10 minutes at least.
• The potatoes would have absorbed all the flavors and you will notice the oil would have separated.

  This is now done. Switch off the heat.
• Serve Dum Aloo with any Indian flatbread like Roti or Chapati, Naan, Kulcha, Paratha, or also with steamed rice or jeera rice (cumin rice).

Notes

1. You can add some water to the gravy (curry) while simmering, if you find it thick. As I was serving with roti, I kept it thick. Also, it gets thicker as it cools. 
2. Kashmiri red chili powder or the Kashmiri red chilies both give less heat and more color. So I recommend you use only this and not the spicy variety. If you are using spicy red chilies, reduce the quantity accordingly. 
3. Use either red chilies while blending or use red chili powder in the gravy. Do not use both. Remember we are using chili powder while frying the potatoes as well, so it can get really spicy. 
4. Using Kashmiri red chilies while grinding is completely optional. You can still get a nice orangish color if you use Kashmiri red chili powder while simmering the gravy. The color of the gravy deepens as it cooks. 
5. If you cannot handle spicy food, reduce the quantity of the red chili powder or red chilies than what is mentioned.  

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