Dum Aloo Recipe
Dum Aloo is a rich and creamy Indian potato curry. Learn how to make Indian baby potato curry in a few simple steps.
Prep Time15 minutes mins
Cook Time30 minutes mins
Total Time45 minutes mins
Course: Main Course
Cuisine: Indian
Servings: 2
Calories: 521kcal
Heavy Bottom Kadhai
Instant Pot
Ingredients For Fried Potato:
- 250 gram baby potato, peeled
- ½ teaspoon salt or to taste
- 1 teaspoon turmeric powder
- ½ teaspoon red chili powder
- 1 teaspoon coriander powder
Ingredients For Cashew Paste:
- 8 cashews (kaju)
- 1 tablespoon chopped ginger
- ⅛ Cup hot water
- 1 tablespoon chopped garlic
Ingredients For Gravy:
- 4 tablespoon cooking oil/mustard oil/ghee
- 1 bay leaf
- 2 dried red chilies (sabut lal mirch)
- 1 teaspoon cumin seeds (jeera)
- ½ Cup finely chopped onion
- 1 Cup curd or yogurt
- 1 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1 teaspoon red chili powder
- 2 teaspoon salt or to taste
- 1 Cup water
- 1 tablespoon dried fenugreek leaves
- 1 teaspoon Garam Masala Powder (see recipe here)
- chopped coriander leaves for garnish
Prep Work For Dum Aloo:
Peel and core approximately baby potatoes. Coat potatoes with ½ teaspoon salt, 1 teaspoon turmeric, and ½ teaspoon red chili powder. Mix nicely.
Soak the cashews in warm water for 10 minutes and keep aside. Blend together to a smooth paste.
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 the remaining cooking oil to the instant pot along with bay leaf, dry red chilies, and cumin seeds. Stir fry for 10 - 20 seconds to release the aroma of the whole spices. Add chopped onion along with the ginger and garlic paste. Fry the masala for 2 – 3 minutes.
Add cashew paste and fry for 1 – 2 minutes. Next, add fried potato, salt, garam masala, whisked curd (check prep work steps above), and approximately 1 cup water. Stir nicely to combine. Close the lid of IP. Cook curry for 10 minutes at a normal heat setting.
Open the lid of the IP. Stir and check potato for doneness. Set the SAUTE Mode for 5 minutes. Add crushed dried fenugreek leaves (kasuri methi) and freshly chopped coriander. Simmer for 5 minutes to thicken the sauce. 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.
- Peel and core approximately 250-gram baby potatoes. If you don’t have baby potatoes, use regular potatoes and cut them into halves or quarters.
- 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.
- While pouring the curd into the masala, using the other hand, continuously stir the masala to avoid any lump formation.
- If you want vegan potato curry, try my vegan baby potato curry.
Calories: 521kcal | Carbohydrates: 43g | Protein: 11g | Fat: 36g | Saturated Fat: 5g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 21g | Trans Fat: 0.1g | Cholesterol: 16mg | Sodium: 3013mg | Potassium: 1113mg | Fiber: 7g | Sugar: 11g | Vitamin A: 1014IU | Vitamin C: 95mg | Calcium: 227mg | Iron: 4mg