This homemade restaurant-style dum aloo features tender potatoes cooked in a rich, creamy tomato-based gravy infused with aromatic spices. It's a luxurious and flavorful dish that replicates the indulgence of restaurant flavors in the comfort of your kitchen.
Dum Aloo is a delicious curry made with baby potatoes. This is easy to prepare and a mild, rich dish. This dum aloo is different from the Kashmiri Dum Aloo recipe I shared on the blog before.
Potatoes play a significant role in our Indian cooking. This is one of the most loved vegetables by kids and adults alike. They blend well with any other vegetables. It's cooked with almost all vegetables, such as aloo gobi, aloo matar, aloo tomato, aloo bhindi, aloo parwal, aloo baingan, and aloo simla.
Potatoes are added to biryani, tehri, or pulao for additional taste. You can stuff the mashed potatoes or boiled potatoes into bread to make sandwiches, bread rolls, and bread pakoda, and into flatbreads to make aloo paratha, among other things.
The list is so long. It's such a versatile vegetable. It gives completeness to our appetite. But since this is rich in carbs, overeating is also not good. Alternatively, sweet potatoes serve of an alternative to potatoes in many dishes.
Dum Aloo in Restaurant Style
The gravy in this recipe is typically thick, smooth, and creamy thanks of the added cashew nuts. This is a vegan dish. You can also add almonds along with cashews.
Ingredients you'll need
- Baby potatoes
- Onion, tomatoes, ginger, garlic, and green chili
- Cashew nuts (almonds alternatively)
- Whole spices - bay leaf, cinnamon, green cardamom, clove, black pepper
- Ground spices - coriander powder, cumin powder, red chili powder, turmeric powder
- Fresh cream, refined oil (or white butter, unsalted)
- Garnish - cilantro leaves, kasuri methi (dried fenugreek leaves)
Instructions to make dum aloo
Boil baby potatoes until fork-tender. Once cooled to room temperature, peel the skin and pierce all over using a fork or toothpick. Add red chili powder and turmeric powder. Toss it well until the potatoes are coated.
Heat the oil in a pan for shallow-frying the potatoes. Shallow-fry for 2 - 3 minutes. Remove from the oil and transfer to a clean plate.
In the same oil, add whole spices (bay leaf, cardamom, cinnamon, cloves, black pepper, cumin seeds). Sautรฉ for 10-15 seconds, until fragrant.
Add diced onions, green chilies, ginger, and garlic, and sautรฉ for 4-5 minutes. Then add tomatoes and cashew nuts. Cook until the tomatoes are tender. Then turn off the heat and let it cool down for a while.
Transfer the content to a blender jar (remove bay leaf). Blend this into a smooth paste. Now add one tablespoon of ghee to the same pan. Add red chili powder and turmeric powder. After 5-7 seconds, transfer the blended puree to the pan. Once it starts to simmer, add the coriander and cumin powders and mix well. Cook for a while until it starts to leave oil on the sides. Now add the fried potatoes to the gravy.
Add 1 cup of water (or as needed) and let it simmer for another 7-8 minutes. Once done, turn off the heat. Add fresh cream (optional), finely chopped cilantro leaves, and dried kasuri methi (roasted) to the curry.
Similar Recipes:
Restaurant Style Dum Aloo
Dum Aloo Restaurant Style
Ingredients
- ยผ cup mustard oil
- 500 gms baby potatoes boiled & peeled
- 3 medium onion
- 6 garlic cloves chopped
- ยฝ inch ginger chopped
- 1 bay leaf
- ยฝ inch cinnamon stick
- 4 green cardamom
- 4 cloves
- 8 - 10 black pepper
- 2 medium tomatoes
- 3 tsp coriander powder
- ยฝ tsp cumin powder
- 1 tsp red chili powder
- ยผ tsp turmeric powder
- 1 tsp kasuri methi roasted and crushed
- 1 tbsp coriander leaves chopped
- ยผ tsp amchur powder/ dry mango powder
Instructions
- Boil baby potatoes until fork-tender.
- Once cooled to room temperature, peel the skin and pierce all over using a fork or toothpick.
- Add ยฝ tsp chili powder and a pinch of turmeric powder, and keep aside for 10 minutes.
- Heat 5-6 tbsp oil in a pan.
- Shallow fry the boiled and peeled baby potatoes. Keep aside on a paper napkin/ clean plate.
- In rest of oil, add cumin seeds, cloves, cardamom, cinnamon, bay leaf,garlic, ginger and saute for 1 minute.
- Add diced onion and saute till translucent. Add in cashews, tomatoes, and saute for another 4 - 5 minutes until cooked well.
- Turn off the heat and let them cool. Blend everything to a fine paste.
- Add 1 tbsp of oil to the same pan if required.
- Add red chili powder and a pinch of turmeric powder to it.
- After 10 seconds, add onion paste and stir well. Add coriander powder, turmeric powder, and cumin powder. Mix them well.
- Cook till the paste leaves oil from the sides. Add in shallow-fried potatoes to the pan.
- Add 1 cup of water (or as needed) and let it simmer for some time.
- Add finely chopped coriander leaves and dried kasuri methi. Mix well.
- Turn off the heat. Add cream to the curry and gently stir it.
- Dum aloo is ready. Taste and adjust seasoning. Serve this with poori, paratha, or rice.
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