Dum Aloo | Dhaba style Dum Aloo

Dum Aloo is a preferred potato dish, where baby potatoes are cooked in a creamy onion, tomato gravy.  Dum means ‘slow- cooked’ and aloo is potato and so Dum aloo literally means slow cooked potatoes.

Dum Aloo

Dum Aloo is a flavourful potato curry that’s popular throughout India. Dum Aloo is thought to have originated in Kashmir. Kashmiri Dum Aloo is made without onions, garlic and the gravy is made using curds. Dum Aloo may be made in other ways. There’s Dhaba style Dum Aloo, Banarasi Dum Aloo and Bengali Dum Aloo to call a couple of.

Dhaba Style Dum Aloo

Dhaba style dum aloo is made by deep frying the child potatoes after which cooking it in onion tomato gravy.  I actually have par-boiled the potatoes after which shallow fried them.  The potatoes are then cooked in a thick, creamy gravy made with onion, tomatoes, ginger, garlic, cashews and chillies. Dum Aloo pairs well with roti, naan, puris, steamed rice, jeera rice etc.

List of ingredients

Potatoes : Baby potatoes are generally used to make Dum aloo. Within the absence of baby potatoes, the regular potaotes may be chopped into cubes and used.

Veggies : Onions, Tomatoes

Spices:  Turmeric powder, Kashmiri chilly powder, cumin seeds, cumin coriander powder, garam masala, Garlic, Ginger, Cashew nuts

Spices: Dry red chillies, turmeric powder, Kashmiri red chilli powder, cumin-coriander powder, garam masala, cinnamon, big cardamom, green cardamom, cloves

Fat : Oil and ghee

Herbs : Coriander leaves for garnishing

Salt and sugar

Step-wise recipe with pictures

Chop, onions, tomatoes, garlic, ginger and keep aside.

Wash and pressure cook the child potatoes for 1 whistle. We just have to par-boil the potatoes.

Peel the potatoes and prick each potato with a fork. Keep the pricked potatoes aside.

Heat 2 tbsp oil in a pan. Add ½ tsp turmeric powder, ½ tsp Kashmiri red chilli powder and a pinch of salt.

Now, add the boiled baby potatoes. Shallow fry the potatoes till they turn golden brown and crispy on the skin.  Keep fried potatoes aside.

Into the identical pan, add chopped onions. Sprinkle a pinch of salt over the onions and saute on low flame. Cover the pan and cook on low flame for five mins.

 Now , add chopped garlic, chopped ginger, cashew nuts, dry red chillies and saute on low flame till the onion turns golden brown.

 Next, add chopped tomatoes and saute till the tomatoes turn mushy. 

Allow this onion-tomato mixture to chill completely.

Transfer this to a mixer jar and mix to a advantageous paste. Keep the masala paste aside.

Heat 1 tbsp oil in a pan. Add cumin seeds, black cardamom, cinnamon, green cardamoms and cloves. Saute for few seconds. Add ½ tsp turmeric powder, ½ tsp Kashmiri red chilli powder and saute.

Add the masala paste and saute on low flame.

 Rinse the mixer jar and add that water.  Cook on low flame. Add 1 tsp Kashmiri chilly powder, 1 tsp cumin-coriander powder and ½  tsp garam masala. Mix well and cook.

Add fried potatoes and blend well. Add water as required and adjust the consistency of the gravy. Add salt and sugar. Mix well.

  Add fresh cream and blend well.

Cover the pan and cook on low flame for five to 7 minutes

Finally garnish with fresh coriander leaves and drizzle 2 tsp of pure ghee into the gravy to boost the flavour of the gravy. Serve hot with roti or naan or jeera rice.

Recipe Card

Recipe Video

More Potato Recipes

Rajasthani Aloo Sabzi
Dahiwale Aloo
Lasooni Aloo Palak
Rasawala Aloo
Potato Sabzi for puris
Aloo Tuk

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