If you feel the gravy has become a little dry, add in a little water and mix while heating. Heat it in a pan or microwave, before serving. This Dum Aloo lasts for about a day or 2 in the refrigerator in an airtight container. You can also go for olive oil or you want it to be more royal, prepare this Dum Aloo in ghee/clarified butter. I have used the regular vegetable oil, but even mustard oil gives this curry a fantastic flavor. Add honey, lemon juice, fresh cream, and little more water and cook for another minute. Simmer the heat and cook till oil separates on the sides of the pan. Now a dd a cup of water and fried potatoes and bring to a boil. Now a dd tomato puree and cook for a minute.Īdd yogurt, all-purpose flour, coriander powder, turmeric powder, red chili powder, garam masala powder and salt in the pan. When the oil is hot add cloves, cinnamon, black cardamom, and black peppercorn and fry for a few seconds.Īdd ginger garlic paste and green chilies and fry till golden brown. Do not overcook otherwise they will become mushy.įry them in hot oil till golden brown. Boil them in salted water, just until soft. Wash the potatoes and prick them with a toothpick. Grind the cashew nuts with a little water to make a paste. Soak cashew nuts in a little water for 10 minutes. You can even add a little Kasuri Methi, to enhance the taste of the gravy. You can adjust the amount of green chilies, as per your taste and spice level you prefer. Other Ingredients – Other than these, we will need green chilies, ginger garlic paste, and lemon juice. Honey – To add a little hint of sweetness in this rich curry, I have also added a little honey. This is optional but it adds to the texture. These spice powders combined to add a great taste in the curry.Īll-Purpose Flour – We will also add 1 teaspoon of all-purpose flour to make the curry thick. Spice Powders – For everyday spice powders, we will use coriander powder, turmeric powder, red chili powder, garam masala powder, and salt. Crushing them a bit before adding in the oil is best to release all their flavor. I have added cloves, cinnamon, black cardamom, and black peppercorn. When added in the hot oil, these spices release a delicious flavor and aroma. Whole Spices – The first step in making the curry is adding whole spices which not only gives it a nice flavor but adds to the aroma too. Discard the water and grind it into a fine paste. Just soak some cashews in a bowl of warm water for about 10 minutes. Yogurt – Along with onion and tomatoes, we will also add yogurt that will make this curry creamy and give it a nice texture.įresh Cream and Cashew Paste – To enhance the creamy texture even more and make it Shahi, we will further add fresh cream and cashew paste. You can also add canned tomato puree in this curry for a better taste. Onions are cooked until browned before adding the tomato puree. Onions and Tomato Puree – These two forms the base of this delicious curry. It is traditionally made using baby potatoes, but in case you cannot find them, cut the regular potatoes in big pieces to make this curry. These baby Potatoes are pricked, boiled, and then deep-fried until crispy before adding to a rich and creamy curry. So if you are craving for Restaurant Style Dum Aloo, then do give this recipe a try and serve it with Indian bread of your choice.īaby Potatoes – Dum Aloo always uses Baby Potatoes. It doesn’t use cashew paste and cream, making it a little lighter than the Punjabi Dum Aloo recipe.Īloo Dum tastes great with almost all the Indian pieces of bread and is one of my favorites to make for special and festive meals. You can also make Kashmiri Dum Aloo, a different version of this delicious curry where crispy fried potatoes are coated with a thick yogurt-based gravy which is infused with spices such as fennel powder, ginger powder, garam masala powder, cardamom, and cinnamon. It is quite popular all over North India in dry curry form and each state has a different variation of this dish. It not only gives the gravy a shahi touch but also adds a slightly sweet taste to it. To make it rich and add to its flavor, cashew nut paste and fresh cream are also added. Steamed and fried baby potatoes dipped into a spicy tomato onion yogurt based curry, every bite of this curry is heaven. Whenever I crave for a rich and creamy potato curry, this Dum Aloo instantly comes to my mind. You can also try some of my other favorite Indian Potato recipes, that can be prepared for your everyday or special meals – Bengali Aloo Dum, Punjabi Achari Aloo, Bhandare Wale Aloo, Shahi Aloo Pyaz, Dahi Wale Aloo, and Punjabi Dahi Aloo. This recipe is slow-cooked, which brings out a delicious flavor in the recipe. Steamed and Deep Fried Potatoes in a rich and creamy yogurt gravy, Dum Aloo is simply irresistible.
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