Dum Aloo Recipe (Restaurant Style)

Method16 steps · about 55 min

1. 1

   Step 1: Wash and peel potatoes (500 g). If using large potatoes, then cube them to equal size about 1½ inch each. If using baby potatoes make sure all are of the same size.

   Uses 500 g potatoes

2. 2

   Step 2: Bring 3 to 4 cups of water to a rolling boil in a pot. Then add the potatoes. Boil them until they are half cooked. To check, prick them with a fork, you will feel them hard but not very hard. Remove them from water with a slotted spoon. Set aside to cool & dry.

   Uses 3–4 cups water for potato boil · same 500 g potatoes washed/peeled/cut

3. 3

   Step 3: Optional potato-fry route: heat the separate three tablespoons frying oil and shallow-fry the half-cooked, completely dried potatoes over medium-high heat until golden. Remove to a plate. If omitting frying, keep the boiled dried potatoes from 2 for 4.

   Uses 3 tbsp oil · ONLY optional fry route: parboiled potatoes removed and cooled/dried

   
4. 4

   Step 4: Prick each prepared potato from 2 OR 3 about three times so the gravy can penetrate, without breaking it.

   Uses ONLY if frying 3 omitted: same parboiled cooled/dried potatoes · ONLY if optional frying chosen: same parboiled potatoes browned

5. 5

   Step 5: Bring 2 cups of water to a boil and add onions (230 g) to it. Boil for 6 to 8 minutes until they turn pale and transparent. Drain them completely & rinse with cold water. Drain again.

   Uses 230 g onion · 2 cup water · water (fresh cold onion rinse; drain/discard)

6. 6

   Step 6: Blend the boiled/rinsed/drained onions with the chopped tomatoes (180 g) and twelve primary cashews or almonds to a smooth puree. If choosing the yogurt-free route, add the separate eight extra replacement nuts here and omit yogurt later. Filter the puree if the blender leaves it coarse.

   Uses 180 g tomatoes · 12 cashews · 8 EXTRA cashews ONLY if ¼ cup yogurt omitted · onions boiled 6–8 minutes then cold-rinsed/drained

   
7. 7

   Step 7: Heat two tablespoons from the separate sauce oil stock. Add bay leaf (1) and cardamoms; add ginger-garlic paste (1 tsp) and optional green chili (1), then fry until aromatic, about 1 minute.

   Uses 2 tbsp SAUCE oil from 2–3 tbsp stock · 1 green chili · 1 tsp ginger-garlic paste · 1 bay leaf · 2 green cardamom pods

   
8. 8

   Step 8: Add the onion tomato paste and saute until the raw smell goes away and the paste thickens slightly.

   Uses primary cashews or almonds plus extra 8 nuts only if replacing yogurt · bay/cardamom/green chili/ginger-garlic fried in separate sauce oil

   
9. 9

   Step 9: Next add chili powder, garam masala (1 tsp), coriander powder (1 tsp), salt (0.75 tsp), fennel seeds (0.25 tsp) powder, sugar (¾–1 tsp) and turmeric (0.25 tsp).

   Uses 0.75 tsp salt · ¾–1 tsp sugar · 1 tsp garam masala · 1 tsp coriander powder · ¾–1 tsp Kashmiri red chili powder · 0.25 tsp turmeric · 0.25 tsp ground fennel seeds · same puree sautéed until raw smell gone

   
10. 10

    Step 10: Sauté until the masala is thick and smells aromatic.

    Uses initial spices/salt/sugar incorporated

    
11. 11

    Step 11: If using yogurt, whisk the quarter cup non sour yogurt smooth in a small bowl. Take only two tablespoons of the hot cooked masala from 10 and mix into it, then return this tempered yogurt and the small masala portion to the pan. If choosing the extra-nut puree instead, omit all yogurt and this tempering, retaining the cooked nut masala for 12.

    Uses ¼ cup non sour yogurt ONLY if 8 extra-cashew replacement omitted · ONLY yogurt route: 2 tbsp hot masala to temper the original yogurt, return to pan

    
12. 12

    Step 12: Sauté the chosen masala until thick. Add the same pricked boiled-only OR fried potatoes from 4 and the separate ½ cup gravy water. Add only the separate optional ¼ cup extra gravy water if needed and bring to a boil.

    Uses 0.5 cup water · 0.25 cup water · same cooked masala with tempered yogurt OR chosen extra-nut puree, no second nut dose · same chosen boiled-only OR fried potatoes, pricked without breaking

    
13. 13

    Step 13: Cover tightly and cook over very low heat 5–7 minutes, until the potatoes are fully tender and the gravy thick. If still firm, continue gently until cooked, adding a small amount from the optional extra water only if needed.

    Dum Cook · 7 minUses same potatoes incorporated in masala with half cup liquid

14. 14

    Step 14: Sprinkle the crushed kasuri methi (1 tsp). Taste the cooked curry and add separate extra salt only if needed, then turn off.

    Uses 1 tsp kasuri methi · salt (extra only to taste after potatoes cooked) · potatoes covered 5–7 minutes, fully tender in thick gravy

15. 15

    Step 15: Lastly sprinkle coriander leaves (1 tbsp) and transfer dum aloo to a serving bowl. Keep covered until dum aloo is served.

    Uses 1 tbsp coriander leaves · cooked curry seasoned with kasuri methi, taste salt adjusted

16. 16

    Step 16: Serve it with basmati rice, roti, butter naan or even with flavored rice like jeera rice, ghee rice or pulao.

    Uses same finished potato curry with coriander