Dum Aloo is a rich baby potato curry in a thick Mughlai style masala. This Indian style baby potato curry is vegetarian and gluten-free. For a quick curry night, make it in an instant pot and a delicious dinner is ready in 20 minutes.
The Story of Dum Aloo:
Aloo or potato is one of the most loved and favored vegetables in the Indian subcontinent. This is probably owing to its versatility. In India, from spicy potato roast to vegan curry, we make it all with humble potatoes.
Dum Aloo is one of the most popular Indian curries. The curry has its origin in the Kashmiri Pandit Cuisine, from the Indian part of Kashmir Valley.
Today, many versions of the curry are prepared and served in restaurants worldwide.
First is the Kashmir dum aloo recipe which is bright red and loaded with spices to help locals stay warm. Then there’s the Bengali style aloo dum or alur dum cooked in mustard oil with loads of the whole spices. Often, yogurt or tomato are also added to the gravy for a slight tanginess in the taste.
My dum aloo recipe is a restaurant style variant of the dish which you can easily make at home without spending hours in the kitchen.
Serving Suggestions:
Aloo Dum pairs best with hot Indian flatbreads such as naan, simple roti/chapati.
For a wholesome Indian thali meal, serve it with dal tadka, jeera rice, mint raita, and a salad on the side.
Prep Work For Making Aloo Dum:
1) Peel and core the baby potatoes. If you don’t have baby potatoes use small size regular potatoes and cut them into halves. If you choose not to peel the potatoes, wash and scrub them nicely. Also, soak them in salted hot water for 10 – 15 minutes to remove all the dirt particles.
2) Coat potatoes with salt, one teaspoon turmeric, and half a teaspoon red chili powder. Mix nicely.
3) Soak ten cashews in approximately half a cup of hot water for 10 – 15 minutes. Later, grind into a smooth paste (as shown in image 2 on the right side). Set aside until required.
4) Whisk one cup of curd/yogurt along with a teaspoon each of turmeric and red chili powder. Make sure no lumps remain. Use a wire whisk for the purpose.
Two Ways of Making Aloo Dum:
Dum aloo can be easily made in an instant pot, pressure cooker or in a traditional Indian wok aka kadhai over a stovetop.
Step-By-Step Instant Pot Method:
Turn on the saute mode of an instant pot and set it for 10 minutes at normal heat setting.
Heat two tablespoons of cooking oil/ghee/mustard oil in the inner pot of an IP. Fry masala coated potatoes (check prep work steps above) till they turn a bit crisp and golden from outside. Transfer to a plate and set aside.
Add a tablespoon of cooking oil in the instant pot along with one bay leaf, two whole dry red chilies, and a teaspoon of cumin seeds. Stir fry for a few seconds.
Add one cup chopped onion along with a tablespoon of ginger and garlic paste. Fry the masala for 2 – 3 minutes.
Add cashew nut paste and fry for 1 – 2 minute. Next, add fried potato, salt to taste, a teaspoon of garam masala, whisked curd (check prep work steps above), and approximately one cup of water. Stir to combine. Close the lid of IP. Cook for curry for 10 minutes at normal heat setting.
Open the lid of the IP. Stir and check potato for doneness. Taste and adjust the seasoning if required. Add a teaspoon of crushed dried fenugreek leaves (kasuri methi) and freshly chopped coriander. Instant Pot Aloo Dum is ready. Similarly, you can cook it in a pressure cooker as well.
Step-By-Step Stovetop Kadhai Method:
Heat two tablespoons of cooking oil/ghee/mustard oil in the kadhai. Fry masala coated potatoes (check prep work steps above) till they turn bit crisp and golden from outside. Transfer to a plate and set aside.
Add 2 – 3 tablespoon of cooking oil in the same kadhai along with one bay leaf, two whole dry red chilies, and a teaspoon of cumin seeds. Stir fry for a few seconds to release the aroma of spices.
Add one cup chopped onion along with a tablespoon of ginger and garlic paste. Fry the masala till onion turn light golden in color.
Add cashew nut paste and fry over low heat 2 – 3 minute or till oil separates from the masala.
Next, add the fried potato, salt to taste, a teaspoon of garam masala, whisked curd (check prep work steps above), and approximately one cup of water. Stir to combine. Cover the pan with a lid and simmer the curry over low heat till it thickens and potato are cooked.
Stir and check potato for doneness. Taste and adjust the seasoning if required. Add a teaspoon of crushed dried fenugreek leaves (kasuri methi) and freshly chopped coriander.
Aloo Dum is ready to serve.
More Potato Recipes For You:
Indian Style Baby Potato Curry
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Dum Aloo Recipe
- Heavy Bottom Kadhai
- Instant Pot
Ingredients
Ingredients For Fried Potato:
- 250 gram baby potato, peeled
- salt to taste
- 1 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
Ingredients For Gravy Paste:
- 8 -10 cashew nuts
- 1/2 Cup warm water
Ingredients For Gravy:
- 4 tablespoon cooking oil/mustard oil/ghee
- 1 whole bay leaf
- 2 whole dry red chilies (sabut lal mirch)
- 1 teaspoon cumin seeds (jeera)
- 1 Cup finely chopped onion
- 1 tablespoon ginger garlic paste
- 1 Cup curd/yogurt
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon Garam Masala Powder (see recipe here)
- salt to taste
- 1 tablespoon dried fenugreek leaves
- chopped coriander leaves for garnish
Instructions
Prep Work For Dum Aloo:
- Peel and core approximately baby potatoes. Coat potatoes with salt, one teaspoon turmeric, and half a teaspoon red chili powder. Mix nicely.
- Soak the cashew nuts in warm water for 10 minutes and keep aside. Blend together to a smooth paste and set aside.
- Whisk one cup of curd/yogurt along with a teaspoon each of turmeric and red chili powder. Make sure no lumps remain. Use a wire whisk for the purpose.
Instant Pot Dum Aloo:
- Turn on the saute mode of an instant pot and set it for 10 minutes at normal heat setting. Heat two tablespoons of cooking oil/ghee/mustard oil in the inner pot of an IP. Fry masala coated potatoes (check prep work steps above) till they turn bit crisp and golden from outside. Transfer to a plate and set aside.
- Add a tablespoon of cooking oil in the instant pot along with one bay leaf, two whole dry red chilies, and a teaspoon of cumin seeds. Stir fry for a few seconds. Add one cup chopped onion along with a tablespoon of ginger and garlic paste. Fry the masala for 2 – 3 minutes.
- Add cashew nut paste and fry for 1 – 2 minute. Next, add fried potato, salt to taste, a teaspoon of garam masala, whisked curd (check prep work steps above), and approximately one cup of water. Stir to combine. Close the lid of IP. Cook curry for 10 minutes at normal heat setting.
- Open the lid of the IP. Stir and check potato for doneness. Taste and adjust the seasoning. Add a teaspoon of crushed dried fenugreek leaves (kasuri methi) and freshly chopped coriander. Instant Pot Aloo Dum is ready.
Stovetop Kadhai Dum Aloo:
- Heat two tablespoons of cooking oil/ghee/mustard oil in the kadhai. Fry masala coated potatoes (check prep work steps above) till they turn bit crisp and golden from outside. Transfer to a plate and set aside.
- Add 2 – 3 tablespoon of cooking oil in the same kadhai along with one bay leaf, two whole dry red chilies, and a teaspoon of cumin seeds. Stir fry for a few seconds to release the aroma of spices. Add one cup chopped onion along with a tablespoon of ginger and garlic paste. Fry the masala till onion turn light golden in color.
- Add cashew nut paste and fry over low heat 2 – 3 minute or till oil separates from the masala. Next, add the fried potato, salt to taste, a teaspoon of garam masala, whisked curd (check prep work steps above), and approximately one cup of water. Stir to combine. Cover the pan with a lid and simmer the curry over low heat till it thickens and potato are cooked.
- Stir and check potato for doneness. Taste and adjust the seasoning if required. Add a teaspoon of crushed dried fenugreek leaves (kasuri methi) and freshly chopped coriander. Aloo Dum is ready to serve.
Recipe Notes:
- Peel and core approximately 250-gram baby potatoes. If you don’t have baby potatoes use small size regular potatoes and cut them into halves.
- If you choose not to peel the potatoes, wash and scrub them nicely. Also, soak them in salted hot water for 10 – 15 minutes to remove all the dirt particles.
- While whisking the curd make sure no lumps remain.Â
- While pouring the curd in the masala, using the other hand continuously stir the masala to avoid any lump formation.Â
- If you are seeking vegan potato curry, try my vegan baby potato curry.Â
2 comments
TASTY GRAVY!
DUM ALOO CURRY
thank you so much!