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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
Prepare the Potatoes
Make the Pastes
Fry the Potatoes
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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.
This awadhi recipe takes 75 minutes to prepare and yields 4 servings. At 449.17 calories per serving with 7.51g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Build the Gravy Base
Cook the Masala
Add Creamy Elements
Dum Cook the Curry
Garnish and Serve
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.
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.
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 150g of cubed and lightly fried paneer along with the potatoes for a protein-rich variation.
Potatoes are a good source of complex carbohydrates, which provide sustained energy to the body.
The use of spices like turmeric, cloves, and cinnamon provides anti-inflammatory compounds that can help combat oxidative stress in the body.
Tomatoes are an excellent source of lycopene, a powerful antioxidant linked to reducing the risk of certain chronic diseases.
Cashew nuts and ghee (in moderation) contribute monounsaturated fats, which are beneficial for heart health.
'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.
Yes, for a healthier alternative, you can bake or air-fry the boiled and pricked potatoes. Toss them in 1-2 tablespoons of oil and bake at 200°C (400°F) for 20-25 minutes or air-fry for 15-20 minutes, until golden and crisp.
Yogurt can curdle if added to a very hot gravy or if not stirred continuously. To prevent this, always lower the heat to a minimum, use full-fat yogurt that has been whisked well, and stir constantly for a couple of minutes after adding it to the pan.
This dish is a rich, indulgent preparation. While it contains healthy ingredients like potatoes, tomatoes, and spices, the use of deep-frying, ghee, and cream makes it high in calories and fat. It's best enjoyed in moderation as part of a balanced diet.
One serving of this Dum Aloo Lucknowi contains approximately 450-480 calories, depending on the amount of oil absorbed during frying and the quantity of ghee and cream used.
Leftover Dum Aloo can be stored in an airtight container in the refrigerator for up to 2-3 days. The flavors often deepen overnight. Reheat gently on the stovetop or in the microwave, adding a splash of water if the gravy has thickened too much.