DUM ALOO RECIPE

Dum Aloo is a traditional North Indian dish that features tender baby potatoes cooked in a rich gravy. The term Dum signifies "cooked with steam," while aloo translates to "potato" in Hindi. Therefore, Dum Aloo is essentially a slow-cooked potato curry, adopting the Dum style of preparation.

In the realm of Indian cooking, numerous dishes are prepared using the doom cooking method. Popular examples include Dum Biryani, Dum Aloo, and Dum Baingan. These dishes are prepared by sealing the pot to capture the steam, resulting in a slow-cooked process that enhances the flavors and makes the dishes incredibly tasty. In this article I will share the whole Dum Alao Recipe. Let's go!

INGREDIENTS 

1. Potato 450p - 500 g
2. Water (as per the need) 
3. Oil (as per the need) 
4. Onion 230g
5. Tomato 180g
6. Cashew
7. 1 Bay leaf
8. 2 green Cardamom
9. 1 tsp Ginger - Garlic paste 
10. 1 Slit green chili
11. Tomato puree
12. 3/4 tsp Salt
13. 1/4 tsp Turmeric 
14. 1 tsp Red chili powder
15. 1 tsp Gram masala
16. 1/4 tsp Fennel seed 
17. 1 tsp sugar
18. 1 tsp Coriander powder
19. 1/4 cup Yoghurt 

INSTRUCTION 

1. I've used 450 to 500 grams of baby potatoes, but feel free to use larger potatoes as well. Begin by washing, peeling, and cubing them to an 1½ inch size. If the baby potatoes vary in size, cut the larger ones to ensure they are all uniform in size for even cooking.
2. Bring 3 to 4 cups of water to a boil in a pot. Add the potatoes and cook them until they are just tender, about half-cooked. To test their doneness, pierce them with a fork; they should feel firm but not overly hard. Remove them from the water and let them cool completely. Also, make sure the water doesn't overflow.
3. This step is optional but frying the potatoes in oil results in a delightful texture. Heat a wide, non-stick pan and add 3 tablespoons of oil. Once heated, add the potatoes and cook them on medium-high heat until they turn golden.
4. After 2 minutes, remove the pan from the heat and pan-roast the potatoes until they achieve a golden color. This step is done to prevent the oil from overheating for an extended period. Set these aside.
5. Prick each potato with a fork in a few spots to allow them to absorb additional flavors.
6. Boil 11/4 cups of onions (230 grams) in 2 cups of water until they become transparent, which should take around 6 to 8 minutes. This step is crucial for eliminating the pungent smell and bitter taste of the onions
7. Drain the onions and rinse them thoroughly. Add the cooled onions, 1 cup of tomatoes (180 grams), and 12 cashews (24 split) to a blender jar.
8. Tip: While blanching onions is recommended, I've chosen to use them raw in this recipe to avoid the bitter taste issue. However, I strongly advise including this step as it can prevent the curry from tasting bitter later on.
9. Heat the pan with 2 tablespoons of oil. Add 1 bay leaf and 2 green cardamoms. Sauté for just a minute. Add 1 teaspoon of ginger garlic paste and 1 slit of green chili (optional). Sauté until the raw smell dissipates, about a minute.
10. Add the ground onion tomato puree and sauté until the paste thickens and the raw smell is gone.
11. Add: 3/4 teaspoon salt, 1/4 teaspoon turmeric, 1 teaspoon red chili powder,  1 teaspoon sugar 1 teaspoon garam masala 1/4 teaspoon fennel seeds powder 1 teaspoon coriander powder
12. Sauté until the onion tomato masala begins to bubble and starts to leave the sides of the pan. Ensure the raw smell has completely disappeared before moving on to the next step.
13. Add 1/4 cup of yogurt to a small bowl and whisk until smooth. Then stir in 2 tablespoons of the onion tomato masala. Mix well and return it to the pan. This step prevents the yogurt from curdling.
14. Sauté until it thickens and bubbles.
15. Add the fried potatoes and then 1/2 cup of water. If needed, add an additional 1/4 cup.
16. Bring the gravy to a boil. Cover with an airtight lid or foil. Dum cook on a very low flame for 5 to 7 minutes. Check to see if the potatoes are soft, and cooked. Ensure the gravy has reached a thick consistency; it thickens slightly when cooled.

PRO TIPS 

In restaurant settings, potatoes for Dum aloo are often deep-fried, which imparts a unique, melt-in-the-mouth texture. This deep-fried texture cannot be achieved by boiling or steaming the potatoes.

For a healthier version of Dum aloo at home, the potatoes can be boiled and then parboiled for 3 to 4 minutes. Afterward, they are fried in 3 to 4 tablespoons of oil for 3 to 4 minutes. Drain the oil, then fry until golden. Add the potatoes to the gravy and doom cook for a brief time. This process enhances the flavor and makes the dish incredibly delicious.