Dum Aloo Recipe (Mughlai Style)
User Reviews
5
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Prep Time
30 mins
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Cook Time
30 mins
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Total Time
55 mins
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Servings
4
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Calories
170 kcal
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Course
Main Course
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Cuisine
Indian
Dum Aloo Recipe (Mughlai Style)
Description
This Dum Aloo starts with baby potatoes that are scrubbed clean and gently boiled until nearly tender, then peeled and pricked. The gravy base is a smooth paste made by soaking cashews and blending them with roughly chopped onions, garlic, ginger, fennel seeds, and yogurt. Whole spices including cinnamon, cloves, green cardamom, Indian bay leaf, shahi jeera, turmeric, chili powder, coriander powder, and garam masala are tempered in ghee or oil to release their fragrance before adding the prepared cashew-yogurt paste and water to form a creamy sauce.
The boiled potatoes are simmered in this gravy until fully cooked, allowing the flavors and spices to meld with the potatoes. The texture is creamy and velvety from the cashews and yogurt, with tender potato centers absorbing the mildly spiced sauce. Fresh coriander leaves add brightness to finish.
Dum Aloo is suitable as a main curry served with rice or Indian breads like naan or roti. It offers a unique Mughlai flavor that is richer and creamier than some other potato curries due to the use of cashews and yogurt.
Practical notes include that regular or new potatoes may be used after cooking and cutting into chunks. Optional frying of potatoes can increase richness but is not required. Cashews can be substituted with almonds. Spice levels may be adjusted. Adding cream at the end enriches the dish further. A smoky flavor can be added via the dhungar method. The recipe is not designed for scaling.
Ingredients
For cooking baby potatoes
- 250 grams (15 to 20) baby potato
- 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) onion roughly chopped
- 1 inch ginger
- 5 garlic small to medium, cloves
- 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 cardamom
- 1 tej patta - small to medium, (Indian bay leaf)
- ½ teaspoon shahi jeera (caraway seeds)
- ¼ teaspoon turmeric powder
- ½ teaspoon red chili 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)
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 can substitute baby potatoes with regular or new potatoes, cooking and cutting them into chunks as needed.
- Frying the boiled potatoes after parboiling adds richness but is optional for a healthier version.
- Cashews can be replaced with blanched almonds if preferred.
- Adjust ground spices to match personal heat tolerance and flavor preference.
- For a richer curry, stir in 1 to 2 tablespoons of cream after cooking.
- Incorporate smoky flavors using the dhungar method once cooking is complete.
- This recipe is intended for fixed quantities and does not scale easily.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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