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dum aloo

Dum Aloo | Punjabi Dum Aloo

Dum aloo is one of my favorite entree dishes and it comes on par with some of my go-to Indian cuisines like paneer butter masala and shahi paneer. Dum aloo is made in all Indian households, I mean who doesn't love dum aloo! In this delicious vegetarian recipe, potatoes are cooked in a hearty, flavorful, aromatic, and tangy gravy.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Main Course
Cuisine Indian
Servings 4
Calories 250 kcal

Equipment

  • Deep frying pan
  • Wok:
  • Grinding jar
  • Tablespoon/Ladle

Ingredients
  

For frying potatoes:

  • Oil
  • 7-8 Potatoes (boiled)

For gravy:

  • 3 tbsp Oil
  • 2 nos Bay leaves
  • 1 nos Black cardamom
  • 3 nos Green cardamom
  • 1 inch Cinnamon stick
  • 2 nos Cloves
  • 4 nos Black peppercorns
  • 2 tsp Cumin
  • 1 large Onion (sliced)
  • 1 tbsp Ginger Garlic paste
  • 10 nos Cashew nuts
  • ½ tsp Turmeric powder
  • 2 tsp Coriander powder
  • 1 tsp Red chilli powder
  • ½ tsp Cumin powder
  • 1 nos Green chilli (optional)
  • 1½ cup Whipped yogurt
  • Salt to taste
  • Water

For Dum aloo:

  • 7-8 nos Potatoes (fried)
  • Prepared gravy

Garnishes:

  • 1 tsp Fenugreek leaves
  • Coriander sprig
  • Cream

Instructions
 

  • Add some oil to a wok. Once it has heated, fry the potatoes on medium heat till they get brown, and set it aside for later use.
  • Heat oil in a skillet, and add bay leaves, black and green cardamom, cinnamon stick, black peppercorns, as well as cloves, and give a stir.
  • Add cumin, and let it crackle. Add cashew nuts, and sliced onions and saute till the onions get brown, then add ginger garlic paste and give it a stir.
  • Pour a dash of water into the pan, and add turmeric powder, red chilli powder, coriander powder, cumin powder, and saute it. You can also add green chilli at this stage.
  • Beaten yogurt is to be added to the spice mixture, and continuously give it a stir so that it does not split and give it a boil. Add salt, and reduce the curd, till the oil separates.
  • Turn off the gas, and let the mixture cool down. Remove the ground spices before finely grinding them into a paste.
  • On high heat, pour the paste into the pan, and add some water for consistency. Then add the fried potatoes to the gravy and stir nicely.
  • Finally, garnish it with fenugreek leaves, coriander sprig, and a dollop of cream. Add a pinch of sugar too, to balance out the flavor of the dish.
  • Your Dum aloo is ready to serve.

Notes

  • You can add the ice to the onion mixture before grinding it to cool it instantly.
  • You can strain the gravy for a smoother dish.
  • Originally, baby potatoes are added to the dish, so you can opt to use them instead of normal ones.
 
How to store:
Refrigerator: Transfer the remaining dum aloo to an airtight container if you plan to save it for later eating. Before chilling the dish, let it come to room temperature. Refrigerate the dish for not more than four days.
Freezer: For longer-term preservation, dum aloo can also be frozen. It is crucial to remember that freezing could change the texture of the potatoes. Put the dum aloo in a zip-top bag or freezer-safe container to freeze. Eliminate any extra air, then securely shut. For best quality, it is advised to use frozen dum aloo within two to three months.
Let Dum aloo reach room temperature after removing it from the refrigerator or freezer. Dum Aloo should be heated to the proper consistency in a pot over low to medium heat while being stirred occasionally. To avoid the dish drying out, add a dash of broth or water. Do not overheat or boil the potatoes because this might turn them mushy.

Nutrition

Calories: 250kcal
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