Dum Aloo is a popular North Indian dish made with baby potatoes cooked in a rich, creamy, and flavorful gravy. The potatoes are simmered slowly in a blend of aromatic spices, yogurt, and tomato puree, creating a dish that is both hearty and indulgent. With the addition of cashews, fresh cream, and a touch of honey, this recipe balances spice with a subtle sweetness, making it an excellent dish to serve with naan, roti, or rice. Perfect for special occasions or a cozy dinner, Dum Aloo is a crowd-pleaser with its luxurious texture and bold flavors.
Ingredients:
- 4 tablespoons cashew nuts
- ½ kg baby potatoes (or regular potatoes, cut into small pieces)
- 4 tablespoons vegetable oil
- 3-4 cloves
- 1 inch cinnamon stick
- 2 black cardamom pods
- 5-6 black peppercorns
- 1½ cups finely chopped onion
- 2 teaspoons ginger-garlic paste
- 2 green chilies, slit into half
- ¼ cup tomato puree
- ½ cup yogurt
- 1 teaspoon all-purpose flour
- 2 teaspoons coriander powder
- ½ teaspoon turmeric powder
- 2 teaspoons Kashmiri red chili powder
- ½ teaspoon garam masala powder
- Salt, to taste
- 1 teaspoon honey
- 1 teaspoon lemon juice
- 2 tablespoons fresh cream
Instructions:
- Prepare the potatoes:
- If using baby potatoes, peel them. If using regular potatoes, peel and cut them into small pieces.
- Boil the potatoes in salted water until they are just tender but not fully cooked.
- Drain and set aside.
- Fry the potatoes:
- In a large pan or skillet, heat 2 tablespoons of vegetable oil over medium heat.
- Add the parboiled potatoes and fry them until golden brown on all sides.
- Prepare the cashew paste:
- Soak the cashew nuts in warm water for 10-15 minutes.
- Drain and blend into a smooth paste using a little water. Set aside.
- Sauté the whole spices:
- In the same pan, heat the remaining 2 tablespoons of vegetable oil.
- Add the cloves, cinnamon stick, black cardamom, and black peppercorns.
- Sauté for a minute until fragrant.
- Cook the onions and ginger-garlic paste :
- Add the finely chopped onions to the pan and sauté until golden brown.
- Add the ginger-garlic paste and sauté for 2 to 3 minutes, or until the pungent aroma fades away.
- Add the tomato puree and spices:
- Add the tomato puree to the pan and cook for 4-5 minutes until the oil starts separating from the mixture.
- Stir in the coriander powder, turmeric powder, Kashmiri red chili powder, and salt.
- Incorporate the yogurt and flour:
- In a small bowl, whisk together the yogurt and all-purpose flour to prevent curdling.
- Add this mixture to the pan and stir continuously to combine.
- Add the cashew paste and fried potatoes:
- Stir in the prepared cashew paste and mix well.
- Add the fried potatoes to the gravy and gently toss to coat them in the sauce.
- Simmer on low heat:
- Cover the pan and let the potatoes cook on low heat (dum) for 10-12 minutes, allowing the flavors to meld together.
- Finish the dish:
- Once the potatoes are tender and the gravy has thickened, stir in the honey, lemon juice, and fresh cream.
- Sprinkle garam masala powder and cook for another 2-3 minutes.
- Serve:
- Garnish with chopped cilantro (optional) and serve hot with naan, roti, or basmati rice.
Conclusion:
This Dum Aloo recipe brings together creamy cashews, aromatic spices, and tender potatoes in a luxurious sauce. The slow-cooking technique ensures that the potatoes absorb all the flavors, making each bite rich and satisfying. Serve this dish at your next gathering or enjoy it on a cozy evening for a meal that’s sure to impress.
Authentic Dum Aloo
Dum Aloo features fried baby potatoes simmered in arich gravy made with yogurt, cashews, and Indian spices. This flavorful andcreamy dish is perfect with naan or rice.
Ingredients
- 4 tablespoons cashew nuts
- ½ kg baby potatoes or regular potatoes, cut into small pieces
- 4 tablespoons vegetable oil
- 3-4 cloves
- 1 inch cinnamon stick
- 2 black cardamom pods
- 5-6 black peppercorns
- 1½ cups finely chopped onion
- 2 teaspoons ginger-garlic paste
- 2 green chilies slit into half
- ¼ cup tomato puree
- ½ cup yogurt
- 1 teaspoon all-purpose flour
- 2 teaspoons coriander powder
- ½ teaspoon turmeric powder
- 2 teaspoons Kashmiri red chili powder
- ½ teaspoon garam masala powder
- Salt to taste
- 1 teaspoon honey
- 1 teaspoon lemon juice
- 2 tablespoons fresh cream
Instructions
Prepare the potatoes:
- If using baby potatoes, peel them. If using regular potatoes, peel and cut them into small pieces.
- Boil the potatoes in salted water until they are just tender but not fully cooked.
- Drain and set aside.
Fry the potatoes:
- In a large pan or skillet, heat 2 tablespoons of vegetable oil over medium heat.
- Add the parboiled potatoes and fry them until golden brown on all sides.
Prepare the cashew paste:
- Soak the cashew nuts in warm water for 10-15 minutes.
- Drain and blend into a smooth paste using a little water. Set aside.
Sauté the whole spices:
- In the same pan, heat the remaining 2 tablespoons of vegetable oil.
- Add the cloves, cinnamon stick, black cardamom, and black peppercorns.
- Sauté for a minute until fragrant.
Cook the onions and ginger-garlic paste :
- Add the finely chopped onions to the pan and sauté until golden brown.
- Add the ginger-garlic paste and sauté for 2 to 3 minutes, or until the pungent aroma fades away.
- Add the tomato puree and spices:
- Add the tomato puree to the pan and cook for 4-5 minutes until the oil starts separating from the mixture.
- Stir in the coriander powder, turmeric powder, Kashmiri red chili powder, and salt.
Incorporate the yogurt and flour:
- In a small bowl, whisk together the yogurt and all-purpose flour to prevent curdling.
- Add this mixture to the pan and stir continuously to combine.
Add the cashew paste and fried potatoes:
- Stir in the prepared cashew paste and mix well.
- Add the fried potatoes to the gravy and gently toss to coat them in the sauce.
Simmer on low heat:
- Cover the pan and let the potatoes cook on low heat (dum) for 10-12 minutes, allowing the flavors to meld together.
Finish the dish:
- Once the potatoes are tender and the gravy has thickened, stir in the honey, lemon juice, and fresh cream.
- Sprinkle garam masala powder and cook for another 2-3 minutes.
Serve:
- Garnish with chopped cilantro (optional) and serve hot with naan, roti, or basmati rice.