North Indian Recipes

Dum Aloo

By
Jump to RecipePrint Recipe

How do you prefer your potatoes? Baked, mashed, fried? I like them roasted and simmered in a creamy tomato and onion gravy! Try this Dum Aloo recipe and see if you agree with me! 😉

Dum Aloo
Print

Dum Aloo

Recipe by Chaitra KCuisine: Indian, North Indian
Servings

4

servings
Prep Time

15

minutes
Cooking Time

25

minutes
Calories per Serving

360

kcal

Roasted Baby Potatoes in a creamy North Indian style tomato and onion gravy

Ingredients

  • 8 baby potatoes

  • Tempering to Roast Potatoes

  • 2 tbsp oil

  • 1 tsp red chili powder

  • ½ tsp turmeric

  • A pinch of salt

  • 1/2 tsp ground black pepper

  • Masala Paste

  • ¼ inch cinnamon stick

  • A few cloves

  • 1 inch ginger (grated)

  • 2 cloves garlic (crushed/minced)

  • 1 medium yellow onion (roughly chopped)

  • 2 medium tomatoes (roughly chopped)

  • 1/4 cup cashews

  • Dum Aloo Masala

  • 2 tbsp oil

  • 1 tsp jeera/ cumin seeds

  • 1/2 tsp turmeric

  • 1/2 tsp red chili powder

  • 1/2 tsp coriander powder

  • 1 tsp cumin powder

  • Salt to taste

  • 1/2 cup thick, plain yogurt (Check out how to make homemade yogurt here.)

  • 1/2 tsp kasuri methi/ dried Fenugreek leaves

  • A handful of finely chopped cilantro

Directions

  • Roast Baby Potatoes
  • Wash 8 baby potatoes. Place them in a pressure cooker, cover with enough water to completely cover the potatoes, add a pinch of salt, and pressure cook for 1-2 whistles at a medium heat.
  • Once the potatoes are cooked, let them cool completely. Then, peel them.
  • Poke the potatoes with a fork. (Just poke them a few times, all over, spaced apart.)
  • Heat 2 tbsp of oil in a sauté pan at a medium flame.
  • Add 1 tsp red chili powder, 1/2 tsp turmeric, salt to taste, and 1/2 tsp ground black pepper. Sauté for a minute.
  • Slowly lower baby potatoes into the tempering. Roast for a few minutes. Transfer the roasted baby potatoes to a plate and keep aside.
  • Prep the Masala Paste
  • You can then prepare the masala in the same sauté pan. There should be enough residual oil still in the pan.
  • Add 1/4 inch cinnamon stick and a few cloves to the oil. Sauté till aromatic.
  • Then, add 2 cloves garlic (minced/crushed) and 1 inch ginger (grated). Sauté till aromatic.
  • Add 1 medium yellow onion (roughly chopped) and sauté till translucent.
  • Add 2 medium tomatoes (roughly chopped). Cook covered for a few minutes.
  • Once the tomatoes start to release oil from the sides and become mushy. Take off flame and keep aside. Let cool.
  • Meanwhile, soak 1/4 cup cashews in 1/2 cup water for 5 min. Then, blend smooth to a paste.
  • To the same blender, add the cooled tomato and onion mixture. Blend smooth. There should be enough moisture to blend, but add a bit more water if required.
  • Make Dum Aloo Masala
  • Now it’s time to prepare the actual curry. Again, you can just use the same pan. Add 2 tbsp more oil and let it heat up.
  • Add 1 tsp cumin seeds and fry for a few minutes.
  • Then, add the blended masala and let it cook for a few more minutes.
  • Now add 1/2 tsp turmeric, 1/2 tsp red chili powder, 1/2 tsp coriander powder, 1 tsp cumin powder, and salt to taste. Mix everything and let the curry start to boil.
  • Once the curry starts to bubble, reduce the flame and add 1/2 cup thick yogurt. Mix well and add more water if required.
  • Increase the flame a little and let the curry summer for a few more minutes.
  • Then, reduce the flame again, and add the roasted potatoes. Slowly lower them in and spread them apart.
  • Cover the pan with a lid and let the curry with potatoes simmer for 10 minutes.
  • Crush 1/2 tsp of kasuri methi with your hands and sprinkle on top. Also, sprinkle a bit more salt if required. Let simmer for a few more minutes
  • Take the curry off the flame and garnish with a handful of finely chopped cilantro. Enjoy hot! 😊

Notes

  • Dum Aloo is traditionally prepared by roasting whole baby potatoes. However, I sometimes cut the larger ones in half to make them easier to eat!
  • I prefer to use a standard pressure cooker instead of the Instant Pot to cook my potatoes for this recipe. But, you could use an Instant Pot and cook them for 3-5 minutes.
  • I prefer to crush my garlic via a mortar and pestle. You could finely mince by hand or use a pre-made garlic paste.
  • I prefer to grate my ginger. Alternatively, you could use a pre-made ginger paste.
  • There are many versions of this recipe. This is my tried and true version that I came up with.  I hope you love it!
  • Vegan Option: Use Vegan Yogurt to add thickness to this gravy.

Did you make this recipe?

I hope you all try this recipe out! I would love to see your own adventures in cooking! Please take a pic and share them with me on Instagram/Facebook @chaitrascreations.

 

Tags

Comment Below