Dum Aloo Masala

Dum Aloo Masala is a curry from Kashmir, North India where baby potatoes are simmered in a thick yoghurt, tomato puree and cashew gravy. In this  recipe, the baby potatoes are deep or shallow fried after they are boiled. 

What is Dum Aloo Masala

Dum Aloo is a potato curry made by boiling potatoes, frying them and then simmering them slowly (Dum)  in a spiced yoghurt gravy. 

There are several versions of this dish and this version is my favourite.

What is dum aloo called in English?

Dum Aloo has the same name in English as it does in Hindi/Gujerati.

However if you wish to say it in English, here is what you need to know -

Dum translates to slow cooked.

Aloo translates to Potatoes.

So Dum Aloo means Slow Cooked Potatoes.

Ingredient Notes for Dum Aloo Masala

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 ½ 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. Use fresh or dried.

Cashews

These add richness, creaminess and makes the curry thicker. You can also use almonds instead.

Cream

This is an optional ingredient but adds richness too. You can use Coconut Milk or Cream instead.

How to make Dum Aloo Masala at home

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. 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.

FAQS

What is Dum Aloo Masala?

Dum aloo Masala (also known as Dam Aloo) is a potato based curry dish. Dum means slow cooked and Aloo means Potato. 

It is a part of traditional Kashmiri cuisine but there is a Bangladeshi version too.

In this recipe, small potatoes are skinned and deep fried. 

Dum Aloo gravy is made with yoghurt or Khoya and sometimes contains a cashew nut paste. 

There is a variation made from tomatoes and onions and spices like red chilli, garlic, ginger, cardamom and fennel which are added to the gravy.

Dum Aloo is slow cooked over a low flame and is garnished with coriander. It is often served with chapattis or naan.

Is Dum Aloo healthy?

Yes this is a healthy recipe. See full nutritional profile below for details.

Is Dum Aloo spicy?

No it is mild in flavour but spices can be adjusted according to your taste.

Can Dum Aloo be made in the Air fryer?

Yes after boiling air fry at 200 C for 20 minutes depending on the size of the potatoes. Then follow the recipe as normal.

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

Fridge 

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.

Freezer

Dum Aloo can br frozen for up to 3 months in a freezer safe tupperware. 

To serve, thaw it overnight in the fridge and warm in the microwave or ion the stove in a pot over low heat.

More Veggie Curries:

Tamarind and Mustard Seed Potatoes

Indian Style Stir Fried Cabbage with Potato

Aubergine Curry

Healthy Egg Curry with Potatoes and Peas

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