Dum Aloo is a delicious, creamy side dish made by cooking baby potatoes in a rich simmered onion tomato curd based gravy. Dum Aloo is an irresistible gravy the entire family would love to have it with chapati / roti or for rice as well. How to make Dum Aloo is posted here with step by step pictures and video.

Baby potatoes cooked in a rich simmered onion tomato curd based gravy paired up with hot butter naan who can resist such a tempting combination. First time I tasted Dum Aloo in a North Indian thali served at an restaurant and it was so delicious and that urged me to try it at home.

About Dum Aloo

Dum Aloo is nothing but baby potatoes simmered in a rich creamy onion tomato curd based gravy and cooked in dum style. Of all the baby potato recipes that I make my family loves Dum Aloo the best.

You can even pair dum aloo with roti or chapati or Jeera Rice or pulao too. I have already made Kashmiri Dum Aloo but we love this creamy Punjabi style dum aloo more.

Punjabi Dum Aloo is very mild and not so spicy with a tanginess. Dum Aloo is a very rich creamy gravy and there are so many variations of it. I saw this Dum Aloo Recipe in a magazine and tried it years back and since then no looking back this has become our family staple.

I assure you that this recipe is incredibly flavorful and smooth, resulting in a delicious taste. It has a mild spiciness and a hint of tanginess and sweetness, making it a great match for both rice and phulka.

Video

Dum Cooking

Dum cooking is a method of cooking where meat or vegetables are slowly simmered or cooked on low heat, with dough sealed around the edges. The term "dum" refers to cooking food over a slow flame. Typically, the pan is tightly covered with a lid and sealed with chapati dough or cloth to prevent steam from escaping. This technique of slow cooking without steam release is known as dum cooking. If preparing a large amount, a handi or sauce pot can be used to cook the gravy.

Another option is to put the gravy pan on a dosa tawa, cover it, and place a heavy object on top. This method also results in the same flavor as dum cooking. However, in this case, I used a heavy enameled cast iron pan with a lid to cook the gravy using the dum method.

Kashmiri Dum Aloo is a popular dish made with potatoes that originated in the Kashmir region. It is often compared to Dum Aloo, another potato dish, but the two have distinct differences.

• Dum Aloo is a delicious and creamy accompaniment prepared with a gravy of onions, tomatoes, and yogurt.

• Kashmiri Dum Aloo is prepared by using a mixture of oil, curd, and fragrant spices as its base. This version of dum aloo is known for its intense spiciness.

Dum Aloo Ingredients

• Select small or medium sized baby potatoes for optimal blending with the gravy. For larger potatoes, halve them before incorporating into the dish.

• The gravy is made with a base of onion, tomato, cashews, and curd.

• Here, we use a variety of spice powders including Kashmiri red chilli, coriander, turmeric, and garam masala.

• Some other aromatic spices, such as cinnamon, cardamom, cloves, and cumin seeds, are utilized to infuse this curry with a pleasant aroma and a spicy kick.

• Curd: Take thick curd, I used homemade curd. If the curd is watery or runny then the gravy may turn watery too. Always whisk the curd and add it.

Step by Step Guide to Making Dum Aloo

Add 35-40 baby potatoes and enough water to a pressure cooker, making sure the potatoes are fully immersed. Add salt to taste.

Cook under pressure for 1-2 whistles. Turn off.

Allow the pressure to naturally release. Afterward, open the container, strain out the liquid, and remove the baby potatoes.

First, allow them to cool down.

Remove the skin from the baby potatoes.

To complete the process, repeat the steps. If the baby potatoes are large, you can halve them.

Puncture each potato with a fork, doing so in a random pattern. This ensures that the gravy will mix evenly throughout.

Heat 2 tablespoons of oil in a pan, then add the boiled baby potatoes and cook for one minute.

Next, sprinkle in salt to your desired taste and also include 1/4 teaspoon of turmeric powder and 1/2 teaspoon of red chili powder.

Heat the oil and cook until it is well-browned. Transfer to a separate dish and keep it aside.

Next, include 2 medium onions (sliced) in the pan and cook until they become translucent.

Add four medium-sized tomatoes (chopped) to the mixture.

Cook the tomatoes until they become soft and the raw tomato scent disappears. Mix in 10 whole cashews and turn off the heat. Put the mixture into a bowl and let it cool down completely.

Blend until smooth with a small amount of water and set aside.

"Next, in the same pan, pour 1 tablespoon of oil and heat it. Then, add a 1/2 inch piece of cinnamon, 2 cloves, and 2 cardamom pods."

After adding 1 teaspoon of cumin seeds, wait for them to splutter before adding ginger garlic paste.

Cook for one minute.

Add onion and tomato paste. Use water to rinse the mixer and add approximately 3/4 cup.

Stir the mixture thoroughly and allow it to come to a boil for a few minutes.

Next, sprinkle in salt to your liking, followed by 1.5 teaspoons of red chili powder, 1 teaspoon of coriander powder, and 3/4 teaspoon of garam masala powder.

Please mix quickly.

Mix 3/4 cup of dense yogurt and incorporate it.

Continuously stir the mixture to prevent the curd from separating. Then, include salt and fried baby potatoes as desired.

Stir quickly. If necessary, add water to achieve desired consistency.

Cook for 10-12 minutes with a heavy lid on. If your lid is heavy, you can close it tightly and cook. Another option is to place the pan on a dosa tawa and cover it with a heavy lid to prevent steam from escaping. This method is known as dum cooking.

After 10 minutes, mix in 1 tablespoon of coriander leaves and 1 teaspoon of crushed kasoori methi. Stir quickly and your creamy Dum Aloo will be ready!

The Dum Aloo dish is now prepared and ready to be enjoyed with either roti or chapati.

Expert Tips

• Be cautious when adding curd, then simmer and stir constantly to prevent it from curdling.

• I added Kashmiri red chili powder, resulting in a vibrant orange hue.

• For an added burst of flavor, you can also incorporate 1 teaspoon of crushed kasoori methi.

• Instead of roasting, you have the option to deep fry the potatoes until they are a golden brown color. Alternatively, I shallow fried them with a small amount of oil.

• Select small baby potatoes. If mine is small, I do not cut them in half. If you have larger potatoes, cut each one in half.

• The thickness should be slightly thick, so adjust as needed. If you prefer a more gravy-like consistency, add a small amount of water.

Serving & Storage

FAQS

What distinguishes Kashmiri Dum Aloo from Dum Aloo?

Kashmiri dum aloo does not contain onion or garlic and uses a small amount of spices and kashmiri red chilli powder. However, the traditional restaurant style dum aloo includes onion, tomato, cashews as the base for the gravy and also includes other spices. These two versions have distinct differences in their flavor and texture.

What does dum cooking involve?

Dum cooking is a style of cooking that involves simmering vegetables on a low heat, with dough sealed around the edges. Dum Aloo is a dish where baby potatoes are simmered in a creamy gravy made from onions, tomatoes, and yogurt.

Is it possible to substitute regular potatoes for baby potatoes?

Absolutely! First, use a pressure cooker to cook the potatoes, then cut them into cubes and continue with the remaining steps.

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