Dum Aloo Recipe (Mughlai Style)
User Reviews
5.0
39 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
30 mins
-
Total Time
55 mins
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Servings
4
-
Calories
170 kcal
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Course
Main Course
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Cuisine
Indian
Dum Aloo Recipe (Mughlai Style)
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Dum Aloo Recipe makes for a truly rich, creamy, restaurant-style version where baby potatoes are slow cooked in a curry paste of onions, cashews, yogurt, spices and herbs. Make this unique Mughlai style potato preparation for special occasions and serve with a side of roti, chapati, naan, paratha or steamed rice.
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Ingredients
For cooking baby potatoes
- 250 grams (15 to 20) baby potatoes
- 2.5 cups water - for cooking baby potatoes
- ¼ teaspoon salt
For making cashew curd paste
- 10 cashews
- ⅓ cup water - hot, for soaking cashews
- 100 grams (1 cup) onions - roughly chopped
- 1 inch ginger
- 5 garlic cloves - small to medium
- ½ teaspoon fennel seeds
- 2 tablespoons water - for grinding
- ¼ cup cup curd (yogurt)
More ingredients for gravy
- 2 tablespoons ghee - you can also use 2 tablespoons oil
- 1 inch cinnamon
- 2 cloves
- 2 green cardamoms
- 1 tej patta - small to medium, (Indian bay leaf)
- ½ teaspoon shahi jeera (caraway seeds)
- ¼ teaspoon turmeric powder
- ½ teaspoon red chilli powder kashmiri red chilli powder
- ½ teaspoon coriander powder (ground coriander)
- ½ teaspoon garam masala
- 1 cup water
- salt as required
- 1 to 2 tablespoons Coriander leaves - chopped, (cilantro)
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Instructions
Cooking baby potatoes
- Rinse and scrub baby potatoes throughly in water to get rid of any mud or dirt attached to their peels.
- In a pan or saucepan, bring the water to a boil.
- Add the baby potatoes to the hot boiling water in the pan.
- Cover with a lid and cook the potatoes for 12 to 15 minutes on medium to medium-high heat.
- Cook until the baby potatoes are almost tender and done. Ensure not to overcook them.
- When almost cooked and done, drain all the water and set the potatoes aside on a plate to cool at room temperature.
- Peel them one by one, when they are warm or have cooled. Prick the baby potatoes with a fork. If you prefer, you can keep the peels on them.
Making onion, cashew, yogurt paste
- When you keep the potatoes for cooking, soak 10 cashews in ⅓ cup hot water for 20 to 30 minutes. Drain the water after the cashews have soaked and set them aside.
- In a high speed blender or mixer-grinder, take the roughly chopped onions, soaked cashews, chopped ginger & garlic, and fennel seeds.
- Add 2 tablespoons water and grind to a smooth and fine paste.
- Once the paste is finely ground, add curd to it in the blender or mixer-grinder.
- Blend for a few seconds until the curd mixes very well with the onion paste. Do not over do the blending.
Sautéing spices & onion-cashew paste
- Heat ghee in a pot or pan. Once the ghee becomes hot, then on a low to medium heat, add the following whole spices - cinnamon, cloves, green cardamoms, tej patta and shahi jeera (caraway seeds). Let the spices crackle.
- Keep the heat to a low or you can turn the heat off. Then add the prepared onion-cashew-yogurt paste.Take care while adding the paste in the pan as it splutters.
- Mix very well with a spoon.
- Cover the pan with its lid and cook the curry paste on a low heat. The pan needs to be covered with a lid as a lot of spluttering happens.
- In between do check after every 2 to 3 minutes so that the masala does not stick onto the pan. Also stir very well.
- The paste needs to be cooked till the color changes and you see some specks of ghee floating on the top and the sides.
- Next add the following ground spice powders - turmeric powder, red chilli powder or kashmiri red chilli powder, coriander powder and garam masala powder.
- Mix the spice powders very well with the sautéed curry paste.
- Add the baby potatoes and mix them with the paste.
- Pour water. Season with salt as required and mix very well.
Making dum aloo
- Seal the pan tightly with an aluminium foil. Then cover the pan with its lid.If you do not prefer a foil, then use a tight fitting lid which does not have any vent that won't allow any steam to escape from the pan.
- On a low heat dum cook for 10 to 12 minutes.
- Turn off the heat and allow the gravy to rest for 3 to 4 minutes. Then open the lid and the foil.
- Add the chopped coriander leaves. Mix very well.
- Serve restaurant style Dum aAoo with chapatis, naan, pooris or jeera rice.
Notes
- You could also make the recipe with regular potatoes or new potatoes. Simply cook them with water until almost done and dice them into chunks.
- This recipe is a healthier version as the potatoes are not shallow fried or deep fried. You can opt to parboil or half-cook the potatoes and fry them later. You could also fry the potatoes directly without boiling them.
- If you prefer, you can keep the peels of the cooked baby potatoes.
- If out of cashews, use almonds. Blanch almond and peel them.
- Adjust the ground spice powders according to your spice preferences.
- Ensure to use fresh cord that has not gone too sour.
- For a more richer version, add 1 to 2 tablespoons of cream in the dish once its finished cooking. Gently stir and mix.
- Smoky charcoal flavor and aroma can be incorporated in the Dum Aloo gravy by implementing the dhungar method once the dish is cooked.
- This recipe cannot be scaled.
Nutrition Information
Show Details
Calories
170kcal
(9%)
Carbohydrates
18g
(6%)
Protein
3g
(6%)
Fat
10g
(15%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Cholesterol
21mg
(7%)
Sodium
321mg
(13%)
Potassium
403mg
(12%)
Fiber
3g
(12%)
Sugar
3g
(6%)
Vitamin A
102IU
(2%)
Vitamin B1 (Thiamine)
0.1mg
Vitamin B2 (Riboflavin)
0.1mg
Vitamin B3 (Niacin)
1mg
Vitamin B6
0.3mg
Vitamin B12
0.1µg
Vitamin C
16mg
(18%)
Vitamin D
0.01µg
Vitamin E
0.2mg
Vitamin K
3µg
Calcium
62mg
(6%)
Vitamin B9 (Folate)
17µg
Iron
1mg
(6%)
Magnesium
40mg
Phosphorus
93mg
Zinc
1mg
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 170 kcal
% Daily Value*
| Calories | 170kcal | 9% |
| Carbohydrates | 18g | 6% |
| Protein | 3g | 6% |
| Fat | 10g | 15% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 21mg | 7% |
| Sodium | 321mg | 13% |
| Potassium | 403mg | 9% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 102IU | 2% |
| Vitamin B1 (Thiamine) | 0.1mg | |
| Vitamin B2 (Riboflavin) | 0.1mg | |
| Vitamin B3 (Niacin) | 1mg | |
| Vitamin B6 | 0.3mg | |
| Vitamin B12 | 0.1µg | 4% |
| Vitamin C | 16mg | 18% |
| Vitamin D | 0.01µg | 0% |
| Vitamin E | 0.2mg | |
| Vitamin K | 3µg | |
| Calcium | 62mg | 6% |
| Vitamin B9 (Folate) | 17µg | |
| Iron | 1mg | 6% |
| Magnesium | 40mg | 10% |
| Phosphorus | 93mg | |
| Zinc | 1mg |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
39 reviews
Excellent
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