One of the most sought potato curry dishes in Indian cuisine is the mouthwatering dum aloo.
When unexpected visitors arrive around lunchtime and you don’t have any green veggies on hand to prepare a curry, this dish comes in handy because it only needs two ingredients, potatoes and curd, both of which are frequently found in Indian kitchens.
I just became aware of the existence of other variations later in life, such as the Kashmiri Dum Aloo, which is quite distinct from the Punjabi variety.
Although jeera rice or pulao also go well with this creamy gravy, rotis or naan are the perfect accompaniment.
- 5 tablespoons Cooking Oil
- 12 small Potato, boiled in salted water
- 3 large Onion, finely chopped
- 3/4 cup thick Curd (yogurt)
- 1 Bay Leaf
- 1 pinch Asafoetida (hing)
- 1/2 teaspoon Cumin Seeds
- 1 tablespoon Ginger Garlic Paste
- 1/4 teaspoon Turmeric Powder
- 1 teaspoon Chilli Powder
- 1 tablespoon Coriander Seeds
- 1 pod Green Cardamom
- 1 small piece of Cinnamon
- 1 Clove, optional
- 8-10 Cashew Nuts or 2 tablespoons of Peanuts
- 1/2 teaspoon Kasuri Methi (Dried Fenugreek Leaves)
- 1 teaspoon Sugar, optional
- 2 tablespoons Coriander Leaves, chopped
- Salt to taste
INSTRUCTIONS FOR DUM ALOO
- Small potatoes should be peeled and forked. In the absence of little potatoes, cut up huge potatoes into bits and puncture them.
- Spend 15 minutes soaking them in salty water.
- In a Kadai, heat the oil for deep frying.
- Potatoes should be drained, cleaned, and deep-fried till golden brown over medium heat.
- Drain, then move to plate.
- In a small bowl, combine curd, ginger, garlic, cashew nut, fennel seed, cardamom, cumin, coriander powders, and chili powder.
- To combine the flavors of all the ingredients, whisk.
- In another pan, heat 4 tablespoons of oil.
- Sauté for 30 seconds after adding the bay leaves and asafoetida.
- Add 1/3 cup of water, salt, and turmeric powder to taste.
- After bringing the liquid to a boil, stir in the spiced curd mixture (made in step 6).
- Add fried potatoes and garam masala powder as it begins to boil.
- Cook the potatoes over medium heat until they have absorbed the gravy and the oil has begun to surface.
- Cut the heat off.
- Add fresh coriander leaves as a garnish after transferring Kashmiri dum aloo to a serving dish.
Tips and variations
- Almonds can be used in place of cashews.
- You can adjust the number of spice powders according to your preferences.
- Once the dum aloo gravy is prepared, you can try the dhungar method if you’d want to give the food a smoky charcoal flavor.
- Dum aloo is prepared using baby potatoes. You can substitute ordinary potatoes if baby potatoes are not available. Just boil the potatoes in water in a pan until they are nearly done.
Serve this rich baby potato gravy with roti, paratha, and naan.
For lunch or dinner, serve it with jeera rice, pulao, biryani, or steamed rice.
Also read: tri-color Pasta (Independence day special)
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