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Spice up Your Indian Cuisine Delicious Dum Aloo Recipe Restaurant Style
Dum aloo is a delicious Indian dish that we are sure you will love! It is made with potatoes, onions, and tomatoes. The potatoes are boiled until they can be easily mashed.
Then the spices of cardamom, cumin seeds, turmeric powder, salt, and red chili powder are mixed in to create this scrumptious recipe that you will want to make again and again!
Indian cuisine is known for its exotic flavors and complex mix of spices. Curries, chutneys, pickles, and traditional breads are just a few Indian dishes that have become favorites in the West.
Dum Aloo Recipe is one dish that can be served as a side or an appetizer with your favorite meal. It has many variations but this recipe will show you how to make dum aloo with cardamom and chili!
Cooking up a delicious dum aloo recipe is pretty simple. So what is in this dish? Well for starters, you will need potatoes, ginger garlic paste, cumin seeds (jeera), coriander powder (dhania) turmeric powder (haldi), garam masala, cardamom pods crushed into the mixture as well as chilies mixed together with the spices mentioned above.
You will be able to satisfy your taste buds with this recipe that is so easy to make and yet has complex flavors. It can also easily replace some of the more popular Indian dishes you may have been eating for years but are tired of. Plus, it makes a perfect side dish or appetizer!
In addition, this dish is vegetarian, making it perfect for a meatless Tuesday or any day of the week really. You can also cook it as a special festive dish like on Ganesh Chaturthi.
Baby potatoes are cooked with gravy or sauce in this tasty recipe. In Indian cuisine, there are several ways to prepare this dish.
You can peel the potatoes and dice them into small pieces. Then, place them in a bowl with water and keep them for few minutes so they can soak up some of the water before cooking. Drain the potatoes after some time and you will be ready for roasting!
You can use the baby potato and use them with the jacket or by peeling. If you don’t get your hands on the baby potatoes then you can peel and dice the normal potatoes too.
Dum aloo is a flexible recipe. You can boil the potatoes, roast them or fry them before adding them to the gravy.
Here I have shared 3 recipes for Dum Aloo. First being Satvik (no garlic and no onion), Second is Dum Aloo Recipe With Ginger Garlic And Onion and third is Instant Pot Dum Aloo recipe.
Kashmiri Dum Aloo Satvik & Restaurant Style
Prep Time: 30 mins
Cook Time: 20 mins
Total Time: 50 mins
Servings: 4 people
Author: Ranjeeta Nath Ghai
How to Cook Potatoes
- 20 to 22 baby potatoes, or 500 g potatoes
- 3-3.5 cups water
- ¼ tsp salt as per taste
Other Ingredients
- 3 tsp Everest Kashmiri Red Chili powder (or deghi mirch), mixed in 2 tbsp water
- ½ tbsp ginger powder
- 1 tbsp fennel/saunf powder
- 1 tsp caraway seeds (shah jeera)
- 1 inch cinnamon
- 3 cloves
- 1 black cardamom
- 4 to 5 black peppers
- 1 green cardamom – optional
- 6 tbsp fresh full fat curd, beaten or whisked till smooth (yogurt)
- 1.5 cups water
- ¾ cup mustard oil/olive oil for frying potatoes
- 2 tbsp fresh mustard oil for making gravy or reserve 2 tablespoon mustard oil from the ¾ cup that is used for frying potatoes.
- salt as required
- some caraway seeds as garnishing – optional
Instructions
- Make sure you rinse the baby potatoes thoroughly. Brush or scrub awaybthe mud etc from them. Put 3.5 cups water in a pan and add the potatoes.
- boil the water on a medium to high flame , so that the potatoes are partially cooked.
- After draining them, let them to cool down at room temperature.
- Peel the potatoes. If you wish, you can keep the peels on too.
- poke holes with a fork, or a toothpick in the potatoes all over. When they are small, you can slice them in half or leave them whole. This is done so that the potatoes absorb the flavors of the masala in which they are getting cooked when cooking on dum.
- Whip the fresh full fat curd or yogurt until smooth and keep aside.
- Take Kashmiri red chili powder and water in a small bowl. Mix and stir well to get a smooth mixture.
Frying Potatoes
- Heat oil in a pan till it begins to smoke and put in the parboiled peeled potatoes and start to sauté them on a low to medium flame.
- Turn them over while frying, so that they are light golden from all sides.
- With a slotted spoon, remove potatoes that are golden and crisp. If you do not cook them well, they will remain uncooked in the middle.
- All the potatoes should be fried until golden and crisp and place the paper towels on the kitchen counter.
How to Make Kashmiri Dum Aloo
- Reduce the flame. Keep 2 tbsp of oil in the pan after you remove the extra oil. Reduce the temperature of the oil.
- Add asafoetida (hing) and red chili powder to the oil. as the mixture splutters add water and stir well.
- Add the beaten curd on a low flame. Stir continuously, when you are incorporating the curd, with a spoon or wired whisk, so that the curd does not separate.
- After adding curd, add a little water and continue to stir. Mix well.
- Add fennel powder. Fennel powder must be made from scratch if you do not have it on hand. Fennel can be lightly roasted on a pan or a tava. When cooled, grind the roasted fennel seed to a medium fine powder in a mortar and pestle. Alternatively, you can use a small spice grinder or coffee grinder.
- Ginger powder and whole spices can be added. Prepare well by stirring well.
- Put the potatoes in now. Again stir. Stir in salt and season again.
- Make sure the pan is tightly secured with a lid. On a low to medium flame, cook for 8 to 10 minutes. Here we are cooking the potato gravy on dum.
- As the gravy thickens, it will be easier to serve.
- It’s always possible to adjust the gravy’s thickness by adding more or less water. If you cook more, then the gravy will reduce more. So based on how you prefer, you can cook on dum for less or more time.
- Sprinkle some caraway seeds from top (optional) and serve kashmiri dum aloo hot with naan, rotis or rice
Recipe Notes For Kashmiri Dum Aloo Satvik & Restaurant Style
- You can tone down the spiciness of the dish by reducing the chilli powder and ginger powder.
- Instead of parboiling and then frying the baby potatoes, they could also be roasted or steamed.
- Winter and rainy seasons are the best times to eat this dish.
- Tips for using curd in recipes
- The quality of curd matters. Mix the curd quickly when you add it and always use full fat curd.
- Turn off the flame or lower the flame when you mix the curd.
- You can also add some corn starch or gram flour to the curd to prevent it from curdling in the gravy.
Dum Aloo Recipe With Ginger Garlic And Onion
A spicy tomato, onion, and yogurt gravy topped with slow cooked potatoes. The dum aloo seen here is a common restaurant side dish from North India. Dum aloo can be served with rice, paratha, naan, poori or roti. Follow my detailed step-by-step instructions and tips for the best results.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4 people
Author: Ranjeeta Nath Ghai
Ingredients (Spices For Dum Aloo)
- 400 to 500 grams potatoes(20-25 small baby potatoes)
- 1¼ cup onions cubed (2 medium, 230 grams)
- 1 cup tomatoes chopped (2 medium, 180 grams)
- 12 cashew nuts or almonds
- 2 to 3 tbsp oil (mustard or olive) or ghee
- 1 green chilli chopped (optional)
- 1 tsp ginger garlic paste (or 1 inch ginger & 3 garlic cloves finely minced)
- ¾ tsp salt (adjust to taste)
- ¾ to 1 tsp sugar to balance the flavors
- ¼ cup plain yogurt(thick curd) (refer notes)
- 1 tbsp coriander leaves finely chopped for garnish
- 2 bay leaf (very small or half)
- 2 green cardamom
- 2 tsp FoodAlTime garam masala
- Salt (adjust to taste)
- 1 tsp coriander powder
- ¾ to 1 tsp Everest Kashmiri red chilli powder (low heat kind, or paprika)
- ¼ tsp turmeric powder
- ¼ tsp fennel seeds powder (optional, but recommended)
- 1 tsp Kasuri methi (dried fenugreek leaves)
How To Make The Preparation For Dum Aloo
- Prepare potatoes by washing and peeling them. Cube large potatoes to equal size, about 1½ inches each. Make sure the baby potatoes are all the same size if you are using them.
- In a pot, bring 3 to 4 cups of water to a rolling boil. Once the potatoes have been added, stir them in. Make sure the potatoes are half cooked before removing them from the water.
- When you prick them with a fork, you will feel that they are hard, but not very hard. Make use of a slotted spoon to scoop them from water. Allow to cool and dry.
- A good texture is achieved with this step, but it is optional. In a non-stick pan, heat 3 tablespoons of oil. On a medium high flame, shallow fry the potatoes until they are golden. Place them on a plate.
- Each aloo should be prick three times with a fork so it absorbs the flavors of the gravy. Take care not to break them by overdoing this. Bring 2 cups of water to a boil and add onions to it. Boil for 6 to 8 minutes until they turn pale and transparent. Drain them completely & rinse with cold water. Drain again.
- Blend them with cashews and tomatoes in a blender jar. Blend the puree until smooth. If you do not have a powerful blender, then you should filter the puree. Put it to the side.
- Put 2 tbsp oil into a non stick pan and heat it. Add cardamom and bay leaf. Fry ginger garlic paste until raw smell is gone.
- Sauté the onion tomato paste until the raw smell has disappeared and the paste has thickened slightly.
- Add the chili powder, garam masala, coriander powder, salt, fennel seeds powder, sugar, and turmeric.
- Continue to cook the masala until it becomes thick and aromatic.
- In the meantime, whisk yogurt in a small bowl until smooth. Add 2 tablespoons of onion tomato masala to the whisked yogurt. Add it back to the pan and mix well.
- Cook until the masala becomes thicker. Add potatoes and pour ½ cup water. Pour in the gravy and stir well. Additional water can be added if necessary. Put the gravy on the stove and bring it to a boil.
- Cover tightly with foil or a lid. Cook the dum for 5 to 7 minutes. During this stage, the gravy must be thick and the potatoes must be fully cooked.
- Sprinkle crushed kasuri methi. Taste the dish and add a little more salt if needed. Turn off the heat.
- To serve, sprinkle the dum aloo with coriander leaves. Dum aloo should be kept covered until served.
- You can serve it with basmati rice, roti, poori, butter naan, or even with flavored rice like jeera rice, ghee rice, or pulao.
Dum Aloo in the Instant Pot
- Bring 1 ½ cups of water to a rolling boil in a small pot. Immediately add the cubed onions to the pot and boil them for six to eight minutes, until transparent. Rinse them with cold water after draining them completely.
- Drain once more.
- Combine these with tomatoes and cashews in a blender jar. Blend until smooth.
- Peel and dice the potatoes to be used into 1 ½ inch cubes & put them in water. Pour oil into the steel insert of the Instant Pot and press the SAUTE button.
- To the hot oil, add bay leaves and green cardamoms followed by ginger garlic paste.
- Sauté for 30 to 60 seconds until the raw smell disappears. Then add the onion tomato paste, garam masala, red chilli powder, coriander powder, salt, sugar and fennel powder.
- Saute the puree for 3 to 4 until the mixture is slightly thicker.
- While this is being done, whisk yogurt in a bowl until smooth. Add 2 tbsp of the onion tomato masala puree to the yogurt and mix well. Put it back in the pot.
- Continue sauteing for 3-4 minutes after mixing everything together. You will smell the caramelized smell as the mixture turns very aromatic. By then, the raw smell of tomatoes should be gone. Do not burn. Click on the CANCEL button.
- To remove the masala stuck at the bottom of the pot, pour 1¾ cups of water into the pot and deglaze it with a wooden spatula. You should not skip this step.
- Add the diced potatoes here after draining the water. Taste test the gravy. You may require to add more salt to the gravy if it needs it.
- Set the steam release value to sealing and secure the lid of the Instant Pot.
- Press the PRESSURE COOK button and set the timer for 4 minutes.
- When it is finished, the IP beeps. After waiting for 6 to 7 minutes, release the pressure manually by carefully moving the steam release handle to the venting position.
- You can see the dum aloo gravy is almost thick yet slightly runny. Also, the potatoes will be perfectly cooked. Add the crushed kasuri methi.
- Allow it to cook for 30 to 60 seconds after pressing the SAUTE button. After cooling, the gravy will thicken further.
- Serve with naan or plain basmati rice and garnish with coriander leaves.
Other Aloo/Potato Recipes That You may Like
- Tangy Lauki Aloo Ki Sabji Recipe
- How To Cook Aloo Gobi | Potatoes & Cauliflower
- Aloo Paratha Recipe: Stuffed Indian Potato Flatbread
- Aloo Shimla Mirch Recipe आलू शिमला मिर्च की सब्जी
- Aloo Tamatar Ki Sabji And Poori: Best Indian Breakfast Recipes
Quick Overview
Recipe Name: Spice up Your Indian Cuisine Delicious Dum Aloo Recipe Restaurant Style
Author: Ranjeeta Nath Ghai
Description: Baby potatoes are cooked with gravy or sauce in this tasty recipe. In Indian cuisine, there are several ways to prepare this dish. Here we show you 3 ways to cook it.
Preperation time: 30M
Cook Time: 20M
Total Time: 50M
Type: entree
Recipe Yield: 8 servings
Recipe Ingredients: 20-22 baby potatoes, 3 tsp Everest Kashmiri Red Chili powder (or deghi mirch), mixed in 2 tbsp water, ½ tbsp ginger powder, 1 tbsp fennel/saunf powder, 1 tsp caraway seeds (shah jeera), 1 inch cinnamon, 3 cloves, 1 black cardamom, 4 to 5 black peppers, 1 green cardamom – optional, 6 tbsp fresh full fat curd, beaten or whisked till smooth (yogurt), 1.5 cups water, ¾ cup mustard oil/olive oil for frying potatoes, 2 tbsp fresh mustard oil for making gravy or reserve 2 tablespoon mustard oil from the ¾ cup that is used for frying potatoes., salt as required, some caraway seeds as garnishing – optional
Recipe Instructions: Make sure you rinse the baby potatoes thoroughly. Brush or scrub awaybthe mud etc from them. Put 3.5 cups water in a pan and add the potatoes. boil the water on a medium to high flame , so that the potatoes are partially cooked. After draining them, let them to cool down at room temperature. Peel the potatoes. If you wish, you can keep the peels on too. poke holes with a fork, or a toothpick in the potatoes all over. When they are small, you can slice them in half or leave them whole. This is done so that the potatoes absorb the flavors of the masala in which they are getting cooked when cooking on dum. Whip the fresh full fat curd or yogurt until smooth and keep aside. Take Kashmiri red chili powder and water in a small bowl. Mix and stir well to get a smooth mixture. Frying Potatoes Heat oil in a pan till it begins to smoke and put in the parboiled peeled potatoes and start to sauté them on a low to medium flame. Turn them over while frying, so that they are light golden from all sides. With a slotted spoon, remove potatoes that are golden and crisp. If you do not cook them well, they will remain uncooked in the middle. All the potatoes should be fried until golden and crisp and place the paper towels on the kitchen counter. How to Make Kashmiri Dum Aloo Reduce the flame. Keep 2 tbsp of oil in the pan after you remove the extra oil. Reduce the temperature of the oil. Add asafoetida (hing) and red chili powder to the oil. as the mixture splutters add water and stir well. Add the beaten curd on a low flame. Stir continuously, when you are incorporating the curd, with a spoon or wired whisk, so that the curd does not separate. After adding curd, add a little water and continue to stir. Mix well. Add fennel powder. Fennel powder must be made from scratch if you do not have it on hand. Fennel can be lightly roasted on a pan or a tava. When cooled, grind the roasted fennel seed to a medium fine powder in a mortar and pestle. Alternatively, you can use a small spice grinder or coffee grinder. Ginger powder and whole spices can be added. Prepare well by stirring well. Put the potatoes in now. Again stir. Stir in salt and season again. Make sure the pan is tightly secured with a lid. On a low to medium flame, cook for 8 to 10 minutes. Here we are cooking the potato gravy on dum. As the gravy thickens, it will be easier to serve. It’s always possible to adjust the gravy’s thickness by adding more or less water. If you cook more, then the gravy will reduce more. So based on how you prefer, you can cook on dum for less or more time. Sprinkle some caraway seeds from top (optional) and serve kashmiri dum aloo hot with naan, rotis or rice
Recipe Cuisine: Indian
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