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–+ servings
Dum Aloo in a pot wit coriander sprinkled on top

Dum Aloo Masala

Safira
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. 
5 from 2 votes
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Course Main Course, Sides
Cuisine Indian, Kashmiri, Punjabi
Servings 5
Calories 266 kcal

Ingredients
  

Baby Potatoes

  • 500 g Baby Potatoes Washed
  • 1 teaspoon Red Chilli Powder
  • ¾ teaspoon Turmeric Powder
  • 1 teaspoon Salt
  • 3 tablespoon Oil

Curry

  • 2 Green Cardamom
  • 1 Bay Leaf
  • ½ 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 teaspoon Red Chilli Powder
  • ¼ teaspoon Turmeric Powder
  • ½ teaspoon Coriander Powder
  • ½ teaspoon Cumin Powder
  • ½ teaspoon Fennel Powder
  • 120 g Tomatoes Pureed
  • 120 g Plain Yoghurt
  • 125 ml Water
  • ¾ teaspoon Garam Masala
  • Salt If needed
  • Sugar If needed
  • 2 tablespoon Double Cream
  • 1 teaspoon Kasuri Methi Dry Fenugreek
  • 2 tablespoon Coriander chopped, to serve

Instructions
 

  • Place a pot of water to boil on medium-high heat. Add potatoes and boil for 20 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.
  • Turn heat right down. Stir in the whisked Yoghurt. Cook on high or 2 - 3 minutes and add Water.
  • Add Garam Masala, Salt, Sugar, Cream and Kasuri Methi. Simmer for 2 minutes.
  • Add Potatoes. Simmer for 5 - 10 minutes on low. Top with Coriander and serve.

Notes

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.

Nutrition

Calories: 266kcalCarbohydrates: 32gProtein: 5gFat: 14gSaturated Fat: 3gTrans Fat: 1gCholesterol: 11mgSodium: 703mgPotassium: 700mgFiber: 6gSugar: 7gVitamin A: 366IUVitamin C: 40mgCalcium: 86mgIron: 2mg
Keyword Dum Aloo, Potato Curry
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