Restaurant Style Dum Aloo

There are certain Indian gravy dishes that are popular to make during festivals, weddings or other special occasions, Restaurant Style DUM ALOO is one of them.

It is also one of my go to recipe to prepare for my festive meals, as there is no one who doesn’t eat potatoes.

It is one of that vegetable that is loved by everyone, from kids to adults and it goes with almost all the Indian breads.

Dum Aloo means a recipe where potatoes are steam cooked.

In this recipe, Potatoes are steamed and then fried till it becomes crispy. They are then added to a rich and creamy yogurt gravy which makes it irresistible.

This Dum Aloo recipe is slow cooked, which brings out a delicious flavour in the recipe.

You can also try some of my other favourite Indian Potato recipes – Bengali Aloo Dum, Punjabi Achari Aloo, Bhandare Wale Aloo, Shahi Aloo Pyaz, Dahi Wale Aloo and Punjabi Dahi Aloo.

This recipe also comes in handy, when you are out of vegetables at home and want to make something delicious.

Learn how to make this easy and delicious Dum Aloo recipe, which will surely satisfy your taste buds.

Here is the recipe of Restaurant Style Punjabi Dum Aloo.

What is Dum Aloo?

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 flavour, cashew nut paste and fresh cream are also added.

It not only gives gravy a shahi touch, but also add a slight sweet taste to it.

Dum Aloo is quite popular all over North India in dry curry form and each state has a different variation of this dish.

While some uses cashew paste in it, some only make it using curd.

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.

What to serve with Dum Aloo?

Serve Dum Aloo along with Phulka, Puri, Tawa Paratha or Laccha Paratha or make it as side dish along with other Indian delicacies.

It also taste great with naan or masala paratha.

How to make Dum Aloo Step By Step

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.

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.

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.

Add the cashew nut paste.

Add a cup 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.

Serve hot with Naan or Laccha Paratha.

Dum Aloo Recipe

5 from 1 vote

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Dum Aloo Recipe

Restaurant Style Dum Aloo is a delicious creamy gravy where fried potatoes are dunked in a rich onion tomato based curry. This shahi recipe is easy to make at home and use basic ingredients. Here is how to make Dum Aloo Recipe in restaurant or dhaba style.

Course Main Course

Cuisine Indian

Prep Time 10 minutes

Cook Time 40 minutes

Servings 6 people

Calories 234 kcal

Author Neha Mathur

Ingredients

• 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

Instructions

1. Soak cashew nuts in a little water for 10 minutes. Grind the cashew nuts with a little water to make a paste. Keep aside.

2. Wash the potatoes and prick them with a toothpick.

3. Boil them in salted water, just until soft. Do not over cook otherwise they will become mushy.

4. Peel the potatoes and fry them in hot oil till golden brown. Drain and keep aside.

5. Heat oil in a pan. When the oil is hot add cloves, cinnamon, black cardamom and black peppercorn and fry for a few seconds.

6. Add onion and fry till translucent.

7. Add ginger garlic paste and green chilies and fry till golden brown.

8. Add tomato puree and cook for a minute.

9. 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.

10. Add the cashew nut paste and cook for 2-3 minutes.

11. Add two cups of water and fried potatoes and bring to a boil.

12. Simmer the heat and cook till oil separate on the sides of the pan.

13. Add honey, lemon juice, fresh cream and little more water and cook for another minute. Garnish with fresh coriander.

14. Serve hot with Naan or Laccha Paratha.

Recipe Notes

You can increase the liquid if you want a thinner gravy.

Nutrition Facts

Dum Aloo Recipe

Amount Per Serving

Calories 234 Calories from Fat 135

% Daily Value*

Fat 15g23%

Saturated Fat 10g63%

Cholesterol 10mg3%

Sodium 83mg4%

Potassium 523mg15%

Carbohydrates 24g8%

Fiber 3g13%

Sugar 5g6%

Protein 4g8%

Vitamin A 359IU7%

Vitamin C 22mg27%

Calcium 53mg5%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

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