What is dum aloo
Dum Aloo is a very popular Indian veg potato gravy recipe. It is also one of the popular menu items in Indian restaurants. However, it is also very easy to make it at home and this potato curry recipe guarantees you restaurant-quality taste in the comfort of your home. While there are many ways of making this restaurant-style Dum Aloo, I now prefer this Punjabi style recipe.
Why make this
It’s fiery, creamy, and appetizing The recipe is different making the flavors unique and delicious Vegetarian but can easily be modified to vegan Comes together in 45 minutes
Please note, this curry is a little different from the Kashmiri Dum Aloo recipe.
Ingredients needed
How to make it
The second step is to prepare the onion-tomato masala base.
Here’s what you need to do for that:
Baby Potatoes - you can use gold or red mini potatoes for this recipe. You may also use frozen baby potatoes here. Other veggies - Onions and tomatoes Dairy - Milk and buttermilk Whole spices - Bay leaf, cinnamon stick, cloves, peppercorns, and Kasuri methi or dried fenugreek leaves Nuts - Cashews. This gives it a rich flavor. Spice mixes - Paprika and Garam masala Ginger paste, garlic, and green chilies or jalapenos Herbs - Cilantro
The first step is to prep the mini potatoes
You need to boil the potatoes al dente first just until they turn soft. Test by sticking in a fork and if it goes in smoothly, the potatoes are done. I added them to a microwave-safe bowl and microwaved them for 10 minutes. You can boil them using any method convenient to you. Just be careful to not overcook them, else they will break apart. Once done, peel and prick them at a few places using a fork or toothpick. This is done so that they absorb the flavors of the masala well and helps potatoes to become spongy.
The third step is to finally assemble this veg potato curry.
Serving suggestions
Garnish with cilantro and some Kasuri methi, then take it off the flame. You can also squeeze lemon juice on top.
Serve this delicious Dum Aloo warm with some Indian bread like naan, roti, chapati, puri, or even bhakri. This potato curry tastes great with steamed rice too. If you’re looking for some low carb ideas, serve it with cooked quinoa or any other grains or even cauliflower rice. Don’t forget to serve the leftover buttermilk on the side. You can serve Dum Aloo for family brunches, holiday feasts, and/or weekend meals.
Top tips, recommendations, and suggestions
Cooking the potatoes in the first stage is a very important step. They need to cooked al dente and should not break or mash easily. Once they are cooked, if they are slightly bigger in size, you can slice them in half and then fry them. For a more authentic restaurant-style taste, deep fry the potatoes. Alternatively, to keep it low-fat, you can roast them in an Air Fryer. Add some tandoori masala, paprika, and turmeric powder while frying for more flavor. While preparing the onion masala, you can also add cumin seeds, coriander powder, and fennel seeds to make it more aromatic. To make it nut-free, use yogurt or cream instead. Regular Yukon Gold or Russet potatoes can also be used in this recipe, you will need to cut in chunks and follow the recipe. Potatoes can also be substituted with paneer, mushrooms, tofu, koftas, or vegan meatballs. Some people prefer to use tomato puree instead of regular tomatoes, to make the gravy more homogeneous.
Does this freeze well?
First, the prepared curry can be refrigerated for 3-4 days easily. You can also freeze it. The other way to do it would be to prepare the masala base and freeze it. The day you want to make Dum Aloo, you can prep the potatoes, thaw, and heat the gravy, and then add the potatoes to it.
Can this be made vegan?
Yes, it very well can be made vegan. Use vegan buttermilk to soak the fried potatoes. You can also use any nut milk/water/stock when preparing the onion-tomato masala base.
Some potato recipes for you to check out
If you’ve tried this Dum Aloo Curry Recipe or any other recipe on the blog please let me know how it went by commenting below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM, and PINTEREST to see more delicious vegetarian and vegan recipes and what I’m getting up to.
Listen to this recipe on our Podcast Channel!
Recipe 📖
This is our seventh episode, in which I have shared the recipe for Instant Potato Dosa. This is a delicious breakfast dish from Southern India. Dosa is an Indian crepe that is popularly paired with a condiment called a Chutney. The recipe Ithat I’m going to talk about in today’s episode is:
Potato Dosa
This is the Chutney I recommend pairing this Dosa with. I spoke about it in Episode 6:
Andhra Style Chutney Recipe
You will find more chutney recipes on this page:
Condiments
The traditional Dosa recipe is here:
Uttapam/Dosa Batter
These are some more delicious Dosa recipes that you may find interesting:
Instant Wheat Flour DosaQuinoa DosaInstant Carrot & Oats Dosa/Crepes Masala Dosa with Sweet Potato Filling
If you try any of these dishes, then I would love to see photos of your dish - my Instagram handle is @cookilicious. If you have any questions or feedback, please write to us at contactthechef@cookilicious.com. If you have been listening to our podcast regularly and like it, then please subscribe so you are aware of new episodes when they come online.
