Dum Aloo
Dum Aloo is a classic Indian curry made with baby potatoes slow-cooked in a spicy, flavourful gravy. A comforting and indulgent dish, Dum Aloo is often served at festive meals, weekend lunches, or as a special treat for guests. While traditional recipes call for slow dum cooking, this simplified version skips that step—yet delivers all the flavour you crave. This version features steamed or fried baby potatoes soaked in a luscious onion-tomato curry, enriched with cashew paste for added creaminess and body.
Equipment
- 1 Pan
- 1 Mixie
Ingredients
- 20 no Baby potatoes
- 2 tsp Ghee
- a small piece Cinnamon
- 3 no Cardamom
- 4 no Clove
To grind
- 3 no Onion
- 5 no Garlic cloves
- a small piece Ginger
- 3 no Tomato
Spice powder
- As req Salt
- 1/4 tsp Turmeric powder
- 1 tbsp Coriander powder
- 1 tsp Red chilli powder
- 1 tsp Kashmiri chilli powder
- 1/2 tbsp Garam masala
Cashew paste
- 20 no Cashew
- To soak Water
To garnish
- 1 tsp Kasuri methi
Instructions
Prepare the Baby Potatoes
- Steam cook or deep fry the baby potatoes until tender. If the baby potatoes are slightly large, cut them in half before cooking.
Get the Gravy Ingredients Ready
- While the potatoes are cooking, prepare the masala base:
- Grind onions along with garlic and ginger into a smooth paste. For added aroma, you can also include 2 green cardamoms while grinding.
- Grind tomatoes separately into a fine puree.
- Soak cashews in hot water for about 20 minutes. Once softened, grind into a smooth paste and set aside.
Make the Masala Gravy
- Heat ghee in a heavy-bottomed pan. Add whole spices like cardamom, cloves, and cinnamon. Sauté for a few seconds until aromatic.
- Add the onion-ginger-garlic paste and sauté until it turns light brown.
- Now, add the tomato puree along with salt, turmeric powder, red chilli powder, coriander powder, and garam masala.
- Cook this mixture for a few minutes until the raw smell disappears and oil begins to separate.
Bring the Curry Together
- Add water to adjust the gravy consistency as desired.
- Gently add the steamed or fried baby potatoes. Mix and bring the curry to a boil.
- Stir in the cashew paste and a spoonful of curd (yogurt). Mix well and simmer for a few minutes.
Final Touch
- Sprinkle crushed kasuri methi (dried fenugreek leaves) for a burst of flavor.
- Serve hot with roti, naan, or rice.