Steamed and Deep Fried Potatoes in a rich and creamy yogurt gravy, this Dum Aloo Recipe is simply irresistible. This recipe is slow-cooked, which brings out a delicious flavor in the recipe. Here is how to make it.
About This Recipe
Whenever I crave for a rich and creamy Aloo curry, this Dum Aloo instantly comes to my mind.
Steamed and fried baby potatoes dipped into a spicy tomato onion yogurt based curry, every bite of this curry is heaven.
To make it rich and add to its flavor, cashew nut paste and fresh cream are also added.
It not only gives gravy a shahi touch but also adds a slightly sweet taste to it.
It is quite popular all over North India in dry curry form and each state has a different variation of this dish.
You can also make Kashmiri Dum Aloo, a different version of this delicious curry where crispy fried potatoes are coated with a thick yogurt-based gravy which is infused with spices such as fennel powder, ginger powder, garam masala powder, cardamom, and cinnamon.
It doesn’t use cashew paste and cream, making it a little lighter than the Punjabi Dum Aloo recipe.
This Dum Aloo Curry is,
- Rich & Creamy
- Slightly Sweet
- Lip Smacking
- Apt for festive meals
- Better than the restaurant ones
Baby Potatoes – Dum Aloo always uses Baby Potatoes. These baby Potatoes are pricked, boiled, and then deep-fried until crispy before adding to a rich and creamy curry.
Onions and Tomato Puree – These two forms the base of this delicious curry. Onions are cooked until browned before adding the tomato puree. You can also add canned tomato puree in this curry for a better taste.
Curd – Along with onion and tomatoes, we will also add curd that will make this curry creamy and give it a nice texture.
Fresh Cream and Cashew Paste – To enhance the creamy texture even more and make it Shahi, we will further add fresh cream and cashew paste.
Whole Spices – The first step in making the curry is adding whole spices which not only gives it a nice flavor but adds to the aroma too. I have added cloves, cinnamon, black cardamom and black peppercorn.
Spice Powders – For everyday spice powders, we will use coriander powder, turmeric powder, red chili powder, garam masala powder, and salt.
All-Purpose Flour – We will also add 1 teaspoon of all-purpose flour to make the curry thick. This is optional but its adds to the texture.
Honey – To add a little hint of sweetness in this rich curry, I have also added a little honey. You can add sugar too.
Other Ingredients – Other than these, we will need green chilies, ginger garlic paste and lemon juice.
You can even add a little Kasuri Methi, to enhance the taste of the gravy.
Step By Step Recipe
Soak cashew nuts in a little water for 10 minutes.
Grind the cashew nuts with a little water to make a paste. Keep aside.
Wash the potatoes and prick them with a toothpick. Boil them in salted water, just until soft. Do not overcook otherwise they will become mushy.
Peel the potatoes.
Fry them in hot oil till golden brown. Drain and keep aside.
Heat oil in a pan. When the oil is hot add cloves, cinnamon, black cardamom, and black peppercorn and fry for a few seconds.
Add onion and fry till translucent.
Add ginger garlic paste and green chilies and fry till golden brown.
Now add tomato puree and cook for a minute.
Add yogurt, all purpose flour, coriander powder, turmeric powder, red chili powder, garam masala powder and salt in the pan.
Add the cashew nut paste.
Now add a cup of water and fried potatoes and bring to a boil.
Simmer the heat and cook till oil separates on the sides of the pan. Add honey, lemon juice, fresh cream, and little more water and cook for another minute.
Serve hot with Naan or Laccha Paratha.
Frequently Asked Questions
In this version, you can skip adding Garlic, Onions, and Tomato Puree and just make the gravy using Yogurt.
Yes, if you don’t want to deep fry the potatoes, you can add boiled potatoes instead.
If you are making it for festive meals, I would recommend you to deep fry the potatoes and then add to the curry.
This Dum Aloo lasts for about a day or 2 in the refrigerator in an airtight container. Heat it in a pan or microwave, before serving. If you feel the gravy has become a little dry, add in a little water and mix while heating.
This Gravy cannot be frozen, as the curd and cream will split while reheating.
It also tastes great with Jeera Rice or any other lightly Spiced Pulao.
Dum Aloo Recipe
- 4 tbsp Cashew Nut
- 1/2 kg Baby Potato (If baby potatoes are not available, use regular potatoes cut into small pieces)
- 4 tbsp Vegetable Oil
- 3-4 Cloves
- 1 inch Cinnamon Stick
- 2 Black Cardamom
- 5-6 Black Peppercorns
- 1-1/2 cup Onion (finely chopped)
- 2 tsp Ginger Garlic Paste
- 2 Green Chillies (slit into half)
- 1/4 cup Tomato Puree
- 1/2 cup Yogurt
- 1 tsp All Purpose Flour
- 2 tsp Coriander Powder
- 1/2 tsp Turmeric Powder
- 2 tsp Kashmiri Red Chilli Powder
- 1/2 tsp Garam Masala Powder
- Salt (to taste)
- 1 tsp Honey
- 1 tsp Lemon Juice
- 2 tbsp Fresh Cream
- Soak cashew nuts in a little water for 10 minutes. Grind the cashew nuts with a little water to make a paste. Keep aside.
- Wash the potatoes and prick them with a toothpick.
- Boil them in salted water, just until soft. Do not over cook otherwise they will become mushy.
- Peel the potatoes and fry them in hot oil till golden brown. Drain and keep aside.
- Heat oil in a pan. When the oil is hot add cloves, cinnamon, black cardamom and black peppercorn and fry for a few seconds.
- Add onion and fry till translucent.
- Add ginger garlic paste and green chilies and fry till golden brown.
- Now add tomato puree and cook for a minute.
- Add yogurt, all purpose flour, coriander powder, turmeric powder, red chilli powder, garam masala powder and salt in the pan and cook for 2-3 minutes.
- Add the cashew nut paste and cook for 2-3 minutes.
- Now add two cups of water and fried potatoes and bring to a boil.
- Simmer the heat and cook till oil separate on the sides of the pan.
- Add honey, lemon juice, fresh cream and little more water and cook for another minute. Garnish with fresh coriander.
- Serve hot with Naan or Laccha Paratha.