Dum Aloo
Dum Aloo is one of the authentic vegetarian dishes popular in Kashmiri. Fried potatoes cooked in yogurt-based curry taste so flavorful. The freshly ground spice gives amazing flavor to the Dhaba-style dum aloo.
Can I use big potatoes?
Traditionally baby potatoes are used for preparing Dum aloo. If you are out of small potatoes cut big potatoes and prepare the curry.
can I pressure cook potatoes?
for the best Dhaba style potato curry avoid overcooking potatoes. Cooking time might slightly vary based on your potatoes. I would recommend cooking potatoes in a pot or microwave.
Should I blend curd?
Blending curd is optional but I would recommend it as it will avoid curdling. Always use non sour curd
CAN I USE TOMATO?
traditionally curd is used for sourness but if you are using tomatoes reduce curd.
WHAT TASTES BEST WITH Dum aloo?
Jeera rice is the best combo with salan. In our home, we like pairing it with pulao varieties, paratha varieties
POTATO BASED RECIPES IN TMF
North Indian side dish
hotel style
jeera rice
Ingredients
Spice powder
1/2 tablespoon coriander seeds 1 teaspoon fennel seeds 2-inch cinnamon stick 1/2 teaspoon cumin seeds 4 green cardamom 2 cloves
onion paste
2 tablespoon oil 2 large onions, roughly chopped 5 big garlic cloves roughly chopped 1 tablespoon ginger roughly chopped 1 green chili 10 cashews whisk Curd 1 cup thick curd
Saute potatoes
500 grams baby potatoes 1/4 cup oil
Curry
1 teaspoon cumin seeds 1/2 teaspoon Asafoetida 1 tablespoon Kashmiri chilli powder 1/4 teaspoon black pepper powder 2 + 1/2 cup water or as needed for consistency of gravy you prefer2 tablespoons heavy cream 1/2 teaspoon sugar 1/2 teaspoon garam masala 1 tablespoon Kasuri methi Coriander leaves few
Spice oil
1 tablespoon oil 1/8 teaspoon turmeric powder 1 tablespoon Kashmiri chilli powder Required salt
How to make Dum aloo with step by step pictures
Cook potatoes
Add water to a heavy-bottomed pan and boil water on medium-high heat; bring to boil
Furthermore, add the potatoes and let the water come to a full boil
Cover with a lid. Turn down the flame to low and cook for 3 minutes
Turn off the heat and keep it covered for 25 minutes
After 25 minutes drain the potatoes in a colander and peel the potatoes Use a fork and prick the potatoes and keep aside
Roast and grind
Add all the ingredients under “to roast” in a wide heavy-bottomed pan and roast on medium heat
Roast for 2 to 3 minutes till they turn aromatic and slightly change color
Turn off the stove and cool completely
Grind and keep aside
Saute and grind onion
Add oil to a wide heavy-bottomed pan and heat
Furthermore, add garlic and give a quick mix
Add green chili and ginger; cook for 2 minutes or until garlic turns brown
Furthermore, add onions and mix well
Add cashews and saute for 4-5 minutes until onions turn translucent and change color
Turn off the stove and transfer onion to a wide plate; cool
Grind without adding water and keep aside
prepare curd
Take non-sour curd and grind/whisk; keep aside
Roast potatoes
Heat oil and add potatoes; roast
Use a fork and gently prick holes
Mix well and fry potatoes till they turn golden brown. Transfer and use the remaining oil for the gravy
Masala
Use remaining oil for the gravy
Add cumin seeds, Kashmiri chilli powder, and asafoetida; quick mix
Furthermore, add the onion-cashew paste and mix well; Cook for 4 minutes
Add the ground spices and mix well
furthermore, add 1/2 cup of water and pepper powder; cook for 4 minutes
Turn down to flame to low and add curd
furthermore add water and mix well
Turn to medium flame and cook for4 minutes
Extra spice
Add oil, salt, Kashmiri red chili powder, and turmeric powder to a small vessel; mix well
Transfer to the gravy and cook for 5 minutes till oil oozes out
Dum aloo
Add fried potatoes; mix well
Furthermore, add 1 + 1/2 cup water. Cover with a lid and Dum cook for 10 minutes on low heat
Add cream, sugar, garam masala, Kasuri methi; mix well
cook for 5-6 minutes. You can add extra water and boil
Finally, sprinkle coriander leaves and Punjabi dum aloo is ready
