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Dum Aloo

Serves 3
35 mins
535 Kcal
Dum Aloo is perhaps one of the finest dishes Indians rave about in their cuisine, primarily in the north. The baby potatoes (aloo) it contains swim in a richly aromatic gravy in which they are slowly simmered, from which this dish derives its name "dum," meaning method of slow cooking with steam. The Dum Aloo recipe features spicy potatoes in rich gravy. The preparation of baby potatoes starts by boiling, then quickly frying to enhance the flavour and texture. The secret to a good Dum Aloo lies in its gravy, a well-balanced mixture of onions and tomatoes, with a kaleidoscopic range of spices like cumin, coriander, turmeric, and garam masala. Yoghurt or cream is sometimes added, giving it a smooth texture. Traditionally, it is stewed on shallow heat as potatoes are added to the gravy. Due to this slow-cooking process, the flavours blend wonderfully. The spices get soaked into the potatoes, and this dish is a flavour one would love to have as something comfortingly satisfying. Dum Aloo is usually garnished with fresh coriander leaves that add bursts of colour and freshness. The recipe of Dum Aloo is rich and flavourful comfort. Traditionally, it is mainly paired with naan, roti, and steamed rice. This dish from India makes the perfect centrepiece for any Indian meal, to be relished amid a festive gathering or a simple dinner at home. It is an affirmation of India's rich heritage, right from the adept balance of flavours and textures for a tease on the taste buds.

Ingredients required for Dum Aloo

  1. 8 potato
  2. 1 tsp salt
  3. 1 tsp coriander powder
  4. 1/2 tsp turmeric powder
  5. 2 onion
  6. 2 tbsp butter
  7. 1 tsp garam masala
  8. Jaggery powder
  9. 4 tbsp curd
  10. Javitri
  11. 1 tbsp ginger paste
  12. 4 tbsp milk
  13. Cumin
  14. Red chilli
  15. Cumin powder

Cooking steps for Dum Aloo

  1. 1
    To begin, boil eight small potatoes in a pot of water. It would be best to cook them until they become tender yet solid enough not to lose shape. B boil them until they are done, about 15-20 minutes. Drain the potatoes and let them cool for a bit. Peel the potatoes carefully in such a way that they don't break apart. Using a fork or skewer, prick the potatoes all over. This allows the gravy flavours to penetrate the potatoes later. Sprinkle one teaspoon of salt on top of them to season.
  2. 2
    Put a non-stick pan on medium flame and melt 2 Tbsp butter. When it is melted and starts to froth, place the pricked potatoes in the pan. Sprinkle half a teaspoon of turmeric powder on the potatoes. Roast the potatoes in the butter, turning them occasionally till golden brown on all sides.
  3. 3
    The remaining two tablespoons of butter are added to the same pan. Let it melt over medium heat. Add two dried red chillies and 1/2 teaspoon cumin seeds when it is melted. These are saut ed for a few seconds till they start spluttering, and their aromas get released, forming a flavour base in your gravy.
  4. 4
    Add the finely chopped onions to the pan and saut until they turn golden brown; it should take about 5-7 minutes. Stir occasionally in the process so they do not burn over. Caramelising deepens the flavours and lends a hint of sweetness to the dish.
  5. 5
    When the onions turn golden brown, add one tablespoon of ginger paste. Mix it into the mixture and fry until fragrant for another minute. Now add coriander powder 1 Tsp and roasted cumin powder 1/2 Tsp. Fry this mixture for 4-5 minutes, allowing the spices to bloom and coat the onions well.
  6. 6
    Then, put the remaining half teaspoon of sugar and the remaining half teaspoon of turmeric powder in the pan and stir it well so that all these ingredients get mixed properly. After that, the sugar melts and enhances the entire flavour.
  7. 7
    Now decrease the flame and add curd gradually; 4 tablespoons of curd are prepared from curd or yoghurt. Stir occasionally till the mixture cooks for about 5 - 7 minutes. The curd is added to give the gravy a creamy texture and thicken. Cook until you see the separation of oil from the mixture, which also indicates that the spice is well cooked.
  8. 8
    Add the roasted potatoes back into the pan with 1 cup of water. Gently stir without breaking the potatoes as you cover them with the gravy. Bring this mixture to a boil, then reduce the heat to low. Close the pan and let it simmer for 4-5 minutes until the potatoes absorb the flavours of the gravy.
  9. 9
    Once the khoya has been added, the stove's flame may be turned off. Garam masala powder 1 Tsp and ground nutmeg half Tsp can be sprinkled over the dish. This would give that desired aroma to your Dum Aloo with a boost in flavour. Mix well with a gentle stir.
  10. 10
    When you want to serve, present the whole Dum Aloo with a garnish of fresh coriander leaves on top for taste and colour.

Shop Ingredients

Turmeric Powder (1/2 Tsp)
65
1
113
1
220
1
Jaggery Powder
50
1
104
1
99
1
70
1
105
1
78
1
144
1
294
1
78
1
115
1
Ginger Paste (1 Tbsp)
49
1
Onion (2)
48
1
37
1
91
1
130
1
60
1
Coriander Powder (1 Tsp)
30
1
Butter (2 Tbsp)
60
1
295
1
122
1
70
1
62
1
120
1
566
1
125
1
530
1
110
1
Curd (4 Tbsp)
32
1
39
1
50
1
126
1
42
1
57
1
33
1
70
1
130
1
75
1
Cumin Powder
69
1
51
1
98
1
100
1
79
1
175
1
118
1
81
1
172
1
175
1
Javitri
125
1
Milk (4 Tbsp)
32
1
24
1
34
1
45
1
50
1
Potato (8)
45
1
51
1
82
1
39
1
37
1
Salt (1 Tsp)
27
1
21
1
22
1
50
1
107
1
56
1
99
1
47
1
76
1
75
1
Cumin
60
1
241
1
105
1
150
1
90
1
175
1
84
1
226
1
100
1
140
1
Red Chilli
42
1
56
1
56
1
107
1
62
1
131
1
193
1
121
1
81
1
101
1
Garam Masala (1 Tsp)
96
1
79
1
31
1
88
1
63
1
52
1
90
1
108
1
82
1
82
1

FAQs

What is Dum Aloo?

The term "dum" means slow-cooked method that allows potatoes to absorb the spice flavours in the aromatic tender dish. It is instead a famous North Indian curry enjoyed over naan or even with rice.

How do you prepare Dum Aloo?

Small potatoes are boiled and then pricked to prepare Dum Aloo to ensure better flavour penetration. Then, they are roasted till golden brown. To prepare the gravy, onions, tomatoes, and spices like turmeric, coriander, and garam masala are saut ed. The roasted potatoes are mixed with the sauce and then slow-cooked, incorporating ingredients like yoghurt or khoya at various times to increase the dish's richness. Fresh coriander garnished atop makes for a nice finish.

Is Dum Aloo healthy?

If prepared with moderate oil and fresh ingredients, Dum Aloo can be a very nutritious dish. Potatoes provide carbs and some vitamins; the spices offer various health benefits, although overusing cream or khoya makes it calorie-dense. Use less cream to make this lighter, or even cut back on oil. Moderation goes a long way, but enjoy it with a balanced meal!