Dum Aloo is a curry from North India where baby potatoes are simmered in a thick yoghurt and cashew gravy. In this recipe, the baby potatoes are deep or shallow fried after they are boiled.
What is Dum Aloo
Dum Aloo is a potato curry made by boiling potatoes, frying them and then simmering (Dum) them in a spiced yoghurt gravy.
There are several versions of this dish and this version is my favourite.
Ingredients in Dum Aloo
Here are just some of the ingredients that are used in this curry:
Potatoes: I use any baby potato here. You can also use larger potatoes and cut them into quarters after the boiling stage but this makes it easier for them to break apart during the frying stage.
Whole Spices: As well as dry spices and ginger, garlic and green chilli, whole spices form part of the base of this curry. They are dry roasted and then blend down to create a fragrant curry that is full of flavour.
Yogurt: I use Plain or Natural Yoghurt but I prefer Plain. To ensure that it doesn’t curdle, keep it out of the fridge for 1/2 an hour before adding it to the curry. Whisk it before adding it to the curry. You can also add a little of the curry to the whisked yoghurt before introducing it to the entire curry so there isn’t such a jump in temperature, which is what causes the curdling.
Kasuri methi: Adds a depth and earthiness.
Cashews: These add richness and make the curry thicker.
Cream: This is an optional ingredient but adds richness too.
How to make Dum Aloo
Full detailed instructions are at the bottom of the page:
Place a pot of water to boil on medium-high heat. Add potatoes and boil for 10 – 12 minutes. Drain and wash under cold water, then peel. If potatoes are cooked enough, the skins will peel off easily.
Pierce potatoes all over with a toothpick/skewer.
Rub on some Red Chilli, Turmeric and Salt. Fry in hot oil until golden brown all over, then remove and set aside.
Roast whole spices in oil till fragrant. Add soaked Cashews and cook for 2 – 3 minutes. Add Onions and cook till golden brown. Allow to cool if needed (depends on the blender). Then blend and set aside.
Add paste back to pot with ginger and garlic.
Add Dry Spices. Cook for 5 minutes.
Add pureed tomatoes. Cook for 6 – 8 minutes.
Turn heat right down. Stir in the whisked Yoghurt. Simmer for 2 – 3 minutes and add Water.
Add Cream, Sugar, Garam Masala and Kasuri Methi. Check Salt and add if needed.
Add Potatoes. Simmer for 5 – 10 minutes on low.
Tips to make the best Dum Aloo
Yoghurt: Whisk it before adding it to the curry. You can also add a little of the curry to the whisked yoghurt before introducing it to the entire curry so there isn’t such a jump in temperature, which is what causes the curdling.
Sugar: Add a pinch of sugar to balance out the sourness from the tomato if needed.
Fry the potatoes: Shallow frying the potatoes adds a load of flavour. You can also deep fry them if you like.
Serving Suggestions
I love this Potato dish with Jeera Rice, Roti or Naan.
You can also add sides of Onion Raita and Kachumber.
Storage
This curry keeps well in an airtight container in the fridge for up to 5 days. Reheat in the microwave or on gently on the stove.
More Veggie Curries:
Tamarind and Mustard Seed Potatoes
Indian Style Stir Fried Cabbage with Potato
Cumin Cauliflower Rice and Creamy Aubergine
Healthy Egg Curry with Potatoes and Peas
** If you make this recipe, please rate/comment/dm. We love to hear from you. Safira x
Dum Aloo
Dum Aloo is a curry from North India where baby potatoes are simmered in a thick yoghurt and cashew gravy. In this recipe, the baby potatoes are deep or shallow fried after they are boiled.
Ingredients
Baby Potatoes
- 500 g Baby Potatoes Washed
- 1 tsp Red Chilli Powder
- ¾ tsp Turmeric Powder
- 1 tsp Salt
- 3 tbsp Oil
Curry
- 2 Green Cardamom
- 1 Bay Leaf
- 1/2 inch Cinnamon Stick
- 2 Cloves
- 3 - 4 Green Chillies Pierced
- 15 Cashews Soaked in water for 20 minutes
- 2 Onions Diced
- 2 inches Ginger Crushed
- 4 cloves Garlic Crushed
- ½ tsp Red Chilli Powder
- ¼ tsp Turmeric Powder
- ½ tsp Coriander Powder
- ½ tsp Cumin Powder
- ½ tsp Fennel Powder
- 120 g Tomatoes Pureed
- 120 g Plain Yoghurt
- 125 ml Water
- ¾ tsp Garam Masala
- Salt If needed
- Sugar If needed
- 2 tbsp Double Cream
- 1 tsp Kasuri Methi Dry Fenugreek
- 2 tbsp Coriander chopped, to serve
Instructions
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Place a pot of water to boil on medium-high heat. Add potatoes and boil for 10 - 12 minutes. Drain and wash under cold water, then peel. If potatoes are cooked enough, the skins will peel off easily. Pierce potatoes all over with a toothpick/skewer. Rub on some Red Chilli, Turmeric and Salt. Fry in hot oil until golden brown all over, then remove and set aside.
-
Roast Green Cardamom, Bay Leaf, Cinnamon Stick, Cloves and Green Chillies in oil till fragrant. (30 seconds).
-
Add Cashews and cook for 2 - 3 minutes.
-
Add Onions and cook till golden brown. 10 - 15 minutes. Allow to cool if needed (depends on the blender). Then blend and set aside.
-
Add paste back to pot with ginger and garlic. Cook for 2 minutes.
-
Add Red Chilli Powder, Turmeric Powder, Coriander Powder, Cumin Powder and Fennel Powder. Cook for 5 - 6 minutes.
-
Add pureed tomatoes. Cook for 8 - 10 minutes.
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Turn heat right down. Stir in the whisked Yoghurt. Cook on high or 2 - 3 minutes and add Water.
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Add Garam Masala, Salt, Sugar, Cream and Kasuri Methi. Simmer for 2 minutes.
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Add Potatoes. Simmer for 5 - 10 minutes on low. Top with Coriander and serve.
Recipe Notes
Tips to make the best Dum Aloo
Yoghurt: Whisk it before adding it to the curry. You can also add a little of the curry to the whisked yoghurt before introducing it to the entire curry so there isn't such a jump in temperature, which is what causes the curdling.
Sugar: Add a pinch of sugar to balance out the sourness from the tomato if needed.
Fry the potatoes: Shallow frying the potatoes adds a load of flavour. You can also deep fry them if you like.
Serving Suggestions
I love this Potato dish with Jeera Rice, Roti or Naan.
You can also add sides of Onion Raita and Kachumber.
Storage
This curry keeps well in an airtight container in the fridge for up to 5 days. Reheat in the microwave or on gently on the stove.
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