Dum Aloo Recipe

5 from 3 votes

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

Cook Time30

Total Time45

Course: Main Course

Cuisine: Indian

Servings:

Calories: 521kcal

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.

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.

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.