Baby potatoes are simmered in a rich, aromatic gravy made with yogurt, cashews, and fragrant spices. This classic Mughlai dish is slow-cooked to perfection, allowing the potatoes to soak up all the delicious flavors.
Wash the baby potatoes. Boil them in water with 1 tbsp of salt until just cooked but still firm (a knife should go in with slight resistance), about 10-12 minutes. Alternatively, pressure cook for 1 whistle.
Drain the potatoes, let them cool slightly, and then peel the skin off.
Using a fork or skewer, prick each potato deeply all over. This is crucial for absorbing the gravy.
2
Fry Potatoes and Prepare Pastes
Heat 1 cup of oil in a kadai over medium-high heat. Carefully add the pricked potatoes and fry for 6-8 minutes, until they are golden brown with a slightly crisp outer layer. Remove with a slotted spoon and set aside on a paper towel.
In the same hot oil, fry the thinly sliced onions until they turn deep golden brown and crisp (this is called 'birista'). Remove and drain on a paper towel. Once cool, grind them into a coarse paste without adding water.
Drain the soaked cashews and grind them with 2-3 tablespoons of water to a very smooth, fine paste. Set aside.
Baby potatoes are simmered in a rich, aromatic gravy made with yogurt, cashews, and fragrant spices. This classic Mughlai dish is slow-cooked to perfection, allowing the potatoes to soak up all the delicious flavors.
This mughlai recipe takes 75 minutes to prepare and yields 4 servings. At 372.51 calories per serving with 6.75g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
In a heavy-bottomed pan or handi, heat 1 tbsp ghee and 2 tbsp of the leftover oil from frying. Add the whole spices: bay leaf, cinnamon stick, cloves, and green cardamom. Sauté for 30-40 seconds until fragrant.
Add the ginger-garlic paste and cook for 1 minute until the raw aroma disappears.
Stir in the ground onion paste (birista paste) and cook for 2 minutes.
Add the tomato puree. Cook on medium heat for 8-10 minutes, stirring occasionally, until the mixture thickens and you see oil separating from the sides.
Add all the spice powders: Kashmiri red chilli, turmeric, coriander, and cumin powder. Mix well and cook for another minute until the spices are aromatic.
4
Combine and 'Dum' Cook
Reduce the heat to the absolute minimum. Add the whisked, room-temperature yogurt, stirring continuously and vigorously for 2-3 minutes to prevent it from curdling.
Once the yogurt is incorporated, stir in the smooth cashew paste and cook for another 2 minutes.
Add the fried potatoes, salt, and sugar. Gently mix to coat the potatoes evenly with the masala.
Pour in 1.5 cups of warm water and bring the gravy to a gentle simmer. Adjust water for your desired consistency.
Sprinkle the garam masala and crushed kasuri methi over the top. Cover the pan with a tight-fitting lid. For a traditional 'dum', you can seal the edges of the lid with dough.
Cook on the lowest possible heat for 15-20 minutes. This slow-cooking process allows the potatoes to absorb all the rich flavors of the gravy.
5
Garnish and Serve
Turn off the heat. Let the curry rest, covered, for at least 10 minutes before opening the lid. This helps the flavors to meld and the oil to surface.
Gently stir, then garnish with fresh cream and chopped coriander leaves.
Serve hot with naan, roti, or jeera rice.
Pro Tips
1Use Kashmiri red chili powder for a vibrant red color without making the dish overly spicy.
2Pricking the potatoes is a crucial step; don't skip it as it ensures the gravy penetrates deep inside.
3Always add whisked, room-temperature yogurt on low heat while stirring constantly to avoid curdling.
4The 'Dum' or slow-cooking method is key to this recipe's authentic flavor. A heavy-bottomed pan with a tight lid works best.
5For a richer gravy, you can use a paste of fried onions (birista) as instructed, which adds a deep, sweet flavor.
6Let the curry rest for at least 10 minutes before serving. This allows the flavors to meld together beautifully.
7For a creamier texture, you can add a tablespoon of melon seeds (magaz) along with the cashews when making the paste.
Recipe Variations
Punjabi Style
Punjabi Style
Use a tomato-onion base without cashews and yogurt. Add more ginger, garlic, and garam masala for a spicier, tangier flavor.
Kashmiri Style
Kashmiri Style
The authentic Kashmiri version uses fennel powder (saunf) and dry ginger powder (sonth) and often omits tomatoes, relying on yogurt for the gravy base.
No Onion No Garlic
No Onion No Garlic
Skip onions and ginger-garlic paste. Use a tomato, cashew, and yogurt base, and add a pinch of asafoetida (hing) to the hot oil for flavor.
Vegan Version
Vegan Version
Replace yogurt with a plant-based yogurt (like cashew or coconut yogurt), ghee with oil, and fresh cream with cashew cream or coconut cream.
Health Benefits
✨
Source of Potassium
Potatoes are a good source of potassium, an essential mineral that helps regulate blood pressure, fluid balance, and nerve signals.
✨
Rich in Antioxidants
The use of various spices like turmeric, cloves, and cinnamon provides a range of antioxidants that help combat oxidative stress and inflammation in the body.
✨
Probiotic Properties
Yogurt (curd) is a natural probiotic, which supports gut health by promoting the growth of beneficial bacteria, aiding digestion and boosting immunity.
Frequently Asked Questions
How many calories are in one serving of Dum Aloo?
One serving of Dum Aloo (about 410g) contains approximately 450-550 calories. The exact count depends on the amount of oil absorbed during frying and the fat content of the yogurt and cream used.
Is Dum Aloo healthy?
Dum Aloo is a rich and indulgent dish. While potatoes provide potassium and Vitamin C, and yogurt offers probiotics, the dish is high in calories and fat due to the fried potatoes and creamy gravy. It's best enjoyed in moderation. To make it healthier, you can pan-fry or air-fry the potatoes instead of deep-frying.
Can I make Dum Aloo without frying the potatoes?
Yes, for a healthier version, you can air-fry the boiled and pricked potatoes until golden brown. Alternatively, you can pan-fry them with a few tablespoons of oil until they form a light crust. The texture will be slightly different, but the dish will still be delicious.
My gravy curdled. What went wrong?
Curdling usually happens when cold yogurt is added to a hot masala base. To prevent this, always whisk the yogurt until smooth, ensure it's at room temperature, and add it to the pan on the lowest heat while stirring continuously until it's fully incorporated.
Can I make this recipe vegan?
Absolutely. Replace the dairy yogurt with a thick, unsweetened plant-based yogurt (like cashew or almond). Use oil instead of ghee, and substitute the fresh cream with cashew cream or full-fat coconut milk for garnish.
