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Dum Aloo Recipe (Mughlai Style)
5 from 26 votes

Dum Aloo Recipe (Mughlai Style)

Dum Aloo (Mughlai Style) is a mildly spiced baby potato curry where small potatoes are boiled, peeled, then cooked in a rich cashew, onion, and yogurt gravy infused with aromatic whole spices. The dish combines creamy, tangy, and fragrant elements characteristic of Mughlai cuisine.

Prep Time
30 mins
Cook Time
30 mins
Total Time
55 mins
Servings: 4
Calories: 170 kcal
Course: Main Course
Cuisine: Indian

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
    Cup of Yum
  1. Rinse and scrub baby potatoes throughly in water to get rid of any mud or dirt attached to their peels.
  2. In a pan or saucepan, bring the water to a boil.
  3. Add the baby potatoes to the hot boiling water in the pan.
  4. Cover with a lid and cook the potatoes for 12 to 15 minutes on medium to medium-high heat.
  5. Cook until the baby potatoes are almost tender and done. Ensure not to overcook them.
  6. When almost cooked and done, drain all the water and set the potatoes aside on a plate to cool at room temperature.
  7. 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
  1. 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.
  2. In a high speed blender or mixer-grinder, take the roughly chopped onions, soaked cashews, chopped ginger & garlic, and fennel seeds.
  3. Add 2 tablespoons water and grind to a smooth and fine paste. 
  4. Once the paste is finely ground, add curd to it in the blender or mixer-grinder.
  5. 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
  1. 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.
  2. 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.
  3. Mix very well with a spoon.
  4. 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. 
  5. In between do check after every 2 to 3 minutes so that the masala does not stick onto the pan. Also stir very well.
  6. The paste needs to be cooked till the color changes and you see some specks of ghee floating on the top and the sides.
  7. Next add the following ground spice powders - turmeric powder, red chilli powder or kashmiri red chilli powder, coriander powder and garam masala powder.
  8. Mix the spice powders very well with the sautéed curry paste.
  9. Add the baby potatoes and mix them with the paste.
  10. Pour water. Season with salt as required and mix very well.
Making dum aloo
  1. 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.
  2. On a low heat dum cook for 10 to 12 minutes.
  3. Turn off the heat and allow the gravy to rest for 3 to 4 minutes. Then open the lid and the foil. 
  4. Add the chopped coriander leaves. Mix very well.
  5. 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

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

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 170

% 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.