Dum Aloo Recipe
Aromatic Bliss: Crafting Delicious Dum Aloo at Home
Dum Aloo is a beloved North Indian delicacy featuring baby potatoes immersed in luscious, aromatic tomato gravy. The term 'dum' denotes the gradual cooking technique, also called steamed cooking, while 'aloo' denotes potato in Hindi.
When using this cooking method, the baby potatoes dipped in the aromatic gravy are fully covered without letting go of the aroma. It is one of the special dishes in every Indian household’s special functions and events.
It feels delicious to read it, right? Read further to learn how to make Dum Aloo at home.
Dum Aloo Recipe
There are several ways to make Dum Aloo. Here, we have discussed making the dish in Kashmiri style. However, before you start cooking, look at the ingredients first.
Kashmiri Style Dum Aloo Ingredients:
Ingredients for cooking potatoes:
20 to 22 baby potatoes
¼ tsp of salt
3 to 3.5 cups of water
Ingredients for gravy:
3 tsp of Kashmiri red chilli powder mixed in 2 tbsp of water
½ tablespoon of ginger powder
4 to 5 black peppers
1 tsp of caraway seeds (shah jeera)
1 inch of cinnamon
3 cloves
1 black cardamom
1 green cardamom (optional)
1 tbsp of fennel powder
6 tablespoons of fresh full-fat curd. You can either beat it using a hand-blender or hand-whisk it till it becomes smooth.
1 cup of boiled tomato puree
1.5 cups of water
2 tbsp of fresh mustard oil for making gravy. Alternatively, reserve 2 tbsp of mustard oil remaining after frying the potatoes.
Salt as required
¾ cup of mustard oil for frying potatoes
How to Make Dum Aloo?
Step 1: Boil the Potatoes
→ Thoroughly rinse the baby potatoes, removing any dirt. Pour 3.5 cups of water into a pan and slowly add the potatoes to the pan.
→ Keep the stove on medium flame at the start. Slowly rise to high flame and boil the water until the potatoes are half-cooked.
→ Drain and let the potatoes cool to room temperature.
→ Use a fork to poke holes all over the potatoes. This process helps them absorb the masala flavours better while cooking.
Step 2: Fry the Potatoes
→ Heat mustard oil in a pan until it starts to smoke.
→ Add the parboiled, peeled potatoes and fry over low to medium heat. Turn them with a wooden spoon, ensuring they are golden and crisp.
→ Remove the golden and crisp potatoes, placing them on kitchen paper towels. → You can poke holes in them again if desired.
Step 3: Making Kashmiri Dum Aloo Gravy:
→ Simmer the stove and retain 2 tbsp of oil in the pan, removing excess.
→ Allow the oil temperature to decrease. Meanwhile, whisk the curd until smooth and set aside.
→ Add asafoetida powder to the oil and stir well. Be cautious, as the mixture may spit.
→ Mix Kashmiri red chilli powder with water in a small bowl to create a smooth mixture. Now, add the chilli paste, and after that, pour the tomato puree into the pan.
→ Stir it until the oil floats on the top.
→ Then, add the beaten curd. Mix everything continuously on low flame to prevent curdling.
→ Add water and stir well.
→ Throw fennel powder, whole spices, and ginger powder in the gravy.
→ Place the lid on the pan and let the gravy cook on low flame for 2 minutes.
→ Now, it is time to add the fried potatoes.
→ Add salt and cover the pan tightly with a lid.
→ Cook for another 8 to 10 minutes over low to medium flame until the gravy thickens.
→ Adjust the water based on your desired gravy consistency.
→ Optionally, sprinkle caraway seeds on top before serving.
→ Serve Kashmiri Dum Aloo hot with naan, rotis, or rice.
Key Highlights of This Recipe
Here are some of the key highlights of this recipe that make it a special one.
No Onion, No Garlic:
An interesting facet of this recipe is its sattvic nature, devoid of onion and garlic.
Baby Potatoes:
This recipe makes the best use of baby potatoes. They undergo a two-step process: parboiling, followed by frying. These fried wonders are then introduced to the savoury gravy, slowly absorbing the rich amalgamation of spices and curd during the simmering process.
Time-Saving Options:
When time is of the essence, you can opt for the direct frying method or steam the potatoes until fully cooked. Conversely, if you have enough time, parboil the potatoes before giving them a golden sauté. The flexibility is yours to choose.
Red Chilli Powder Tip:
When making Dum Aloo in Kashmiri style, you must use Kashmiri red chilli powder for its moderate heat and vibrant red hue. Using other red chilli powders might bring more spice to the dish and spoil its authenticity. However, if you're sensitive to heat, consider reducing the amount of Kashmiri red chilli powder.
Key Tips and Suggestions To Follow
When making Dum Aloo, it is essential to follow a few tips.
• Reduce the recipe's chilli powder and ginger powder to reduce the spiciness.
• Instead of parboiling and frying, try roasting or steaming the baby potatoes for a different texture.
• This dish is particularly enjoyable during winter and rainy seasons.
Tips for Using Curd in the Recipe:
• Opt for fresh curd. Always choose full-fat curd, and once added, swiftly mix it in.
• When incorporating the curd, lower the flame or turn it off.
• To prevent curdling in the gravy, you can add a bit of cornstarch or gram flour to the curd.
Conclusion
The essence of this Kashmiri Dum Aloo stays true to the authentic version - marked by a compelling blend of sour and spicy notes. This recipe offers a distinct flavour profile unlike the creamy, sweet gravies commonly found in restaurants. This recipe will serve 4 people, and the total preparation time is around 50 minutes.
Frequently Asked Questions
1. What are the other types of Dum Aloo?
Some of the other popular variations of Dum Aloo are:
Banarasi Dum Aloo
Bengali Alur Dom
Punjabi Dum Aloo
Hyderabadi Dum Aloo
2. How can I store Dum Aloo?
Store the Dum Aloo in an air-tight container and keep it in the fridge. It will stay fresh for up to 3 days.
3. Can I make Dum Aloo in the oven?
Yes, you can make Dum Aloo in an oven. Follow the steps:
Preheat the oven to 400 degrees Fahrenheit for 20 minutes.
Prepare the gravy and add potatoes.
Bake it in the oven for over 20 minutes until the potatoes are tender.
