Dum Aloo Recipe
Dum Aloo or aloo dum is a potato basse curry dish. In this recipe dum means slow cooked & aloo means potato.
This recipe is a part of a traditional Kashmiri cuisine from the valley of Kashmir. Infect, Banarasi & Bengali variations are also available for this recipe.
In this North Indian curry dish, potatoes are steam cooked in delicious gravy. Slow cooking makes dish very flavorful.
You can have this curry recipe with Indian breads like roti, paratha, naan, kulcha etc. It can be served as a part of lunch or dinner along with rice & dal. It is more popular in kids & youngsters.
It is one of the classic Indian recipe served in special meals like celebrations, weddings, festivals etc. Let’s have a look at the recipe of delicious duma loo. Enjoy cooking!
- Preparation time – 10 to 15 minutes
- Cooking time – 20 to 25 minutes
- Serves – 4 person
Ingredients to make Dum aloo:
For potatoes:
- 10 to 12 baby potatoes
- Salt to taste
- ½ tablespoon Kashmiri red chili powder
- 2 tablespoon oil
For gravy:
- 1 tablespoon oil
- 1 tablespoon ghee (clarified butter)
- ¼ teaspoon cumin seeds (jeera)
- 2 onion chopped
- 1 tomato chopped
- 1 teaspoon ginger chopped
- 1 teaspoon chopped garlic
- 2 green chilies chopped
- ½ cup whipped curd
- Salt to taste
- ½ teaspoon garam masala powder
- ½ teaspoon kitchen king masala
- 2 tablespoon broken cashews
- 1 tablespoon poppy seeds
- 1 tablespoon cumin coriander powder
- 1 teaspoon turmeric powder
- 2 teaspoon kashmiri red chili powder
- 2 teaspoon oil
- 1 to 2 tej patta
For garnishing:
Chopped coriander leaves
Method to make Dum Aloo:
For potatoes:
- Wash and par boil potatoes. Remove skin from it and prick with fork.
- Marinate with salt & red chili powder. Rest for 5 minutes.
- Heat oil in a wide pan. Sauté marinated potatoes for 3 to 4 minutes.
- Keep a side.
For gravy:
- In a pan add ghee and oil. Add cumin seeds to it. When it crackles add ginger, garlic & green chilies to it. Cook and then add chopped onion, broken cashes & poppy seeds to it. Sauté well.
- When onion are soft add all dry spices to it.
- Now it’s time to add chopped tomato to it. Let it be soft & release oil from it.
- When ready let it cool at room temperature.
- Churn to make smooth paste.
How to make Dum Aloo:
- In a non-stick pan or kadhai add 2 teaspoon oil & tej patta to it.
- Add gravy paste to it. Now it’s time to add whisked curd to it. Make sure to add it at slow flame only. Otherwise it may be curdle.
- Mix well and cook for 2 to 3 minutes.
- Add ready potatoes to it and mix well. Again cook for 5 to 7 minutes covered at medium flame. Add warm water to adjust consistency.
- Mix and transfer to serving bowl. Garnish with coriander leaves.
- Serve hot duma loo with Indian breads like roti, paratha, naan, kulcha etc.
