- Prepare the Potatoes:
- Wash 4 baby potatoes thoroughly to remove dirt.
- Place them in a pot with 2 cups of water and bring to a boil.
- Boil for 8-10 minutes until half-cooked (prick with a fork; it should feel firm but not hard).
- Drain, rinse with cold water, and peel the skins.
- Prick each potato all over with a toothpick to help absorb flavors.
- Shallow Fry the Potatoes:
- Heat ½ tbsp ghee in a non-stick pan over medium heat. Add the potatoes and shallow fry for 5-7 minutes, turning occasionally, until golden brown.
- Remove and set aside on a plate.
- Prepare the Cashew Paste:
- Soak 3 cashew nuts in warm water for 10 minutes. Blend with 1 tbsp water to form a smooth paste. Set aside.
- Make the Gravy Base:
- In the same pan, add the remaining ½ tbsp ghee.
- Add cumin seeds, cardamom, cloves, and cinnamon stick. Sauté for 30 seconds until aromatic.
- Add finely chopped onion and cook for 3-4 minutes until golden brown, stirring frequently.
- Stir in ginger-garlic paste and cook for 1 minute until the raw aroma disappears.
- Add Spices and Tomato:
- Add Kashmiri red chili powder, coriander powder, turmeric powder, and a pinch of salt. Stir for 30 seconds.
- Pour in the tomato purée and cook for 2-3 minutes until the mixture thickens and oil separates.
- Incorporate Yogurt and Cashew Paste:
- Lower the heat and slowly add the whisked yogurt, stirring continuously to prevent curdling.
- Add the cashew paste and mix well. Cook for 1-2 minutes.
- Simmer with Potatoes:
- Add the fried potatoes to the gravy and gently coat them with the masala.
- Pour in ½ cup water to adjust consistency (should be semi-thick).
- Cover the pan with a tight lid and simmer on low heat for 10-12 minutes, allowing the potatoes to absorb the flavors (this is the "dum" cooking method).
- Final Touches:
- Uncover and sprinkle garam masala and crushed kasuri methi. Stir gently.
- If using, add fresh cream for extra richness and mix well.
- Garnish with chopped coriander leaves.
- Serve hot with naan, roti, or jeera rice for a delightful meal.
- Calories:220 Kcal
- Protein:4 g
- Fat:12 g
- Carbohydrates:25 g
- Fibers:3 g
Dum Aloo is a beloved North Indian curry featuring baby potatoes simmered in a rich, creamy, and aromatic gravy. The term “Dum” refers to a slow-cooking technique where the dish is sealed to trap steam, enhancing flavors, while “Aloo” means potato in Hindi. This Punjabi-style Dum Aloo is characterized by its yogurt-based gravy, enriched with onions, tomatoes, cashews, and a blend of warm spices. It’s a versatile dish, perfect as a main course or side, pairing beautifully with naan, roti, or jeera rice. Its vibrant red-orange hue, derived from Kashmiri red chili powder, and its creamy texture make it a restaurant favorite, now easily recreated at home for your Indian fusion culinary adventures.
Dum Aloo is a staple in North Indian cuisine, particularly in Punjabi and Kashmiri variations, and its fame stems from its rich flavor profile and cultural significance. It’s a go-to dish for festive occasions, weddings, and celebrations due to its indulgent taste and appealing presentation. The Punjabi version, often served in restaurants, is loved for its creamy, mildly spicy gravy that balances tanginess from yogurt with the warmth of spices like garam masala and coriander.
