Dum Aloo Lucknowi
Tender baby potatoes, fried to a perfect golden-brown, are slow-cooked in a luxurious, creamy gravy infused with aromatic spices. A classic dish from the royal kitchens of Lucknow, perfect with naan or rice.
For 4 servings
8 steps. 50 minutes total.
- 1
Step 1
- a.Prepare the Potatoes
- b.Wash the baby potatoes thoroughly. In a pot, add the potatoes, 4 cups of water, and 1/2 tsp of salt.
- c.Bring to a boil and cook for 10-12 minutes until they are just tender (a knife should insert with slight resistance). Do not overcook.
- d.Drain the potatoes, let them cool slightly, and then peel the skin off.
- e.Using a fork or a toothpick, prick each potato deeply all over. This helps them absorb the gravy.
- 2
Step 2
- a.Make the Pastes
- b.While the potatoes are boiling, soak the cashew nuts in 1/2 cup of warm water for at least 20 minutes.
- c.In a blender, blend the roughly chopped onions into a fine paste. Add a splash of water only if necessary. Set aside.
- d.In the same blender (no need to wash), blend the chopped tomatoes into a smooth puree. Set aside.
- e.Drain the soaked cashews and blend them with 2-3 tablespoons of fresh water to a very smooth, creamy paste. Set aside.
- 3
Step 3
- a.Fry the Potatoes
- b.Heat the vegetable oil in a kadai or deep pan over medium-high heat.
- c.Carefully slide the boiled and pricked potatoes into the hot oil.
- d.Fry for 6-8 minutes, stirring occasionally, until they are an even golden brown and the outer layer is slightly crisp.
- e.Remove the potatoes with a slotted spoon and drain them on a plate lined with paper towels.
- 4
Step 4
- a.Build the Gravy Base
- b.In a heavy-bottomed pot or handi, heat the ghee over medium heat. Add the bay leaf, cinnamon stick, green cardamoms, and cloves. Sauté for 30-40 seconds until they release their aroma.
- c.Add the onion paste and cook for 8-10 minutes, stirring frequently, until it turns light golden brown and the raw smell is gone.
- d.Add the ginger-garlic paste and sauté for another minute until fragrant.
- 5
Step 5
- a.Cook the Masala
- b.Stir in the tomato puree. Cook for 5-7 minutes until the mixture thickens and you see ghee separating at the edges.
- c.Add the turmeric powder, Kashmiri red chilli powder, coriander powder, and cumin powder. Mix well and cook for one minute, stirring continuously.
- 6
Step 6
- a.Add Creamy Elements
- b.Reduce the heat to low. Add the whisked curd, stirring continuously and quickly for 2 minutes to prevent it from curdling.
- c.Stir in the smooth cashew paste and cook for another 2-3 minutes until the gravy thickens and becomes glossy.
- d.Add the fried baby potatoes, 1 tsp salt, and sugar. Gently mix to coat the potatoes evenly with the masala.
- 7
Step 7
- a.Dum Cook the Curry
- b.Pour in 1.5 cups of warm water and stir gently. Bring the gravy to a gentle simmer.
- c.Sprinkle the garam masala and crushed kasuri methi over the top.
- d.Cover the pot with a tight-fitting lid. For an authentic 'dum' seal, you can line the rim with a simple dough made from flour and water.
- e.Reduce the heat to the lowest possible setting and let it slow cook ('dum') for 15-20 minutes. This allows the potatoes to absorb all the rich flavors.
- 8
Step 8
- a.Garnish and Serve
- b.Turn off the heat and let the dish rest, covered, for at least 10 minutes. This helps the flavors to meld beautifully.
- c.Open the lid, gently stir the curry. Drizzle with fresh cream (if using) and garnish with finely chopped coriander leaves.
- d.Serve hot with naan, roti, or jeera rice.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Pricking the potatoes is a crucial step; don't skip it as it ensures the potatoes are flavorful from the inside out.
- 2Always add whisked yogurt on low heat while stirring continuously to prevent it from splitting or curdling.
- 3Frying the potatoes until golden gives them a wonderful texture that holds up in the gravy without becoming mushy.
- 4For an authentic 'dum' seal, you can make a simple dough with whole wheat flour and water and press it around the rim of the pot and lid.
- 5The gravy thickens as it cools, so adjust the initial water amount based on how thick you prefer your curry.
- 6Letting the curry rest after cooking allows the flavors to meld and deepen significantly.
- 7For a richer flavor, you can use a mix of oil and ghee for frying the potatoes.
Adapt it for your goals.
Richer Gravy
For an even more royal and rich gravy, add 1 tablespoon of poppy seeds (khus khus), soaked along with the cashews, and blend them into the paste.
Vegan VersionVegan Version
Replace ghee with a neutral oil, curd with a plant-based yogurt (like cashew or coconut), and fresh cream with cashew cream to make this dish completely plant-based.
No Onion/Garlic VersionNo Onion/Garlic Version
For a satvik version, omit the onions and ginger-garlic paste. Increase the amount of tomato puree and cashew paste slightly to maintain the gravy's thickness and flavor.
Add PaneerAdd Paneer
Add 150g of cubed and lightly fried paneer along with the potatoes for a protein-rich variation.
Why this is on our healthy list.
Energy Source
Potatoes are a good source of complex carbohydrates, which provide sustained energy to the body.
Anti-Inflammatory Spices
The use of spices like turmeric, cloves, and cinnamon provides anti-inflammatory compounds that can help combat oxidative stress in the body.
Rich in Antioxidants
Tomatoes are an excellent source of lycopene, a powerful antioxidant linked to reducing the risk of certain chronic diseases.
Contains Healthy Fats
Cashew nuts and ghee (in moderation) contribute monounsaturated fats, which are beneficial for heart health.
Frequently asked questions
'Dum' is a traditional slow-cooking technique where food is cooked in a sealed, heavy-bottomed pot (handi) over a very low flame. The steam trapped inside cooks the ingredients in their own juices, making the dish intensely flavorful and aromatic.