Dum Aloo in 3 simple shortcut steps, 20 mins to a flavorful vegetarian baby potato curry, perfect with paratha, roti, naan or rice.
Dum Aloo is a popular vegetarian baby potato curry which originated from Kashmir. It is very popular on restaurant menus. There are many variations of this dish today, customized for various regions. The original is Kashmiri Dum Aloo, however we also have Panjabi style, south Indian, style, Malaysian style…etc. All have baby potatoes covered in a smooth silky curry gravy. It’s a perfect vegetarian curry enjoyed with any of your favorites roti, naan, paratha and or rice.
The original way is to make it using a “Dum” method which requires cooking with heat source from the top and the bottom. Typically while the pot is cooking from the stove at the bottom, hot coals are added to the top of the lid. Baby potatoes are pealed and deep fried then added to a gravy. The gravy was mainly flavored with Fennel (sanff) and ginger (saunt) powder along with some other warm spices; although it is not supposed to be spicy hot. Today, this dish has evolved and taken on many other flavors. Nowadays, it is rarely cooked in the dum style! The name has stuck, as many recognize the name of the dish.
Here is my interpretation of this dish. To make it healthier, I do not fry the potatoes, I don’t think it makes a huge difference in taste. I have also shortened the process to 3 simple steps: cook potato, blend mixture, cook together. It can be done in 20 mins and dinner is ready. For beginners, this abbreviated but detailed step by step process makes it easier to try. No frying, no chopping onions!
Makes 4-5 servings
Time: 20 mins
Ingredients for blended Puree mixture:
- 1 cup fried onions (bilisto)
- 1/2 tsp turmeric (haldi)
- 1 tsp red chili powder, dried red chili or whole green chili, adjust to your level of spiciness
- 1 tbsp Garam Masala
- 1 tsp salt
- 2 tbsp cumin coriander powder (dhana Jeera)
- 1 1/2 cup plain yogurt
- 1 1/2 cups water
- 3 tbsp cashews
- 1 tbsp Fennel powder (sauff)
- 1 tsp dry Ginger powder (Saunt)
Other Ingredients needed:
- 1 lb bag of baby potatoes (approx 16)
- 1 tbsp ginger garlic paste
- 2 tbsp oil (ideally Mustard oil if you have it)
- 1/2 tsp whole cumin seeds (ideally Shahi Jeera if you have it)
- 1 bay leaf
- 1 cinnamon stick
- 1 tbsp Kasuri Methi powder (dried fenugreek leaves)
- Optional: garnish with chopped fresh cilantro
- Optional: 2 tsps Sour Cream
Method:
- Boil potatoes. You can do this in a pot of water on the stove or in the microwave for about 10 mins till fully cooked through. They should be cooked, but not overcooked to falling apart and becoming mashed. Poke a hole with a knife it it feels soft it is done. You can peel them if you like, I like to keep the skin on as it is very thin and has nutrients in it and helps keep the potato together.
- In a blender jar add all the puree ingredients and blend into a smooth mixture. If you like you can strain the mixture if it is chunky.
- In non stick pan on medium high heat, add oil, whole spices, chili, jeera. Cook for 3 mins till you can smell it.
- Add ginger garlic paste and stir fry for another min.
- Add the blended mixture to the pan, cook for 5 mins and stir periodically so it does not stick to the bottom.
- Add potatoes, Kasuri Methi, sour cream, stir together. Cover and cook for 5 mins stirring in between.
- Optional: garnish with chopped cilantro, remove bay leaf and cinnamon stick before serving.
- Serve hot and enjoy!
Tips:
- No baby potatoes, no problem, you can make the same dish with larger potatoes diced in large 2″ pieces.
- No fried onions, no problem. Slice fresh onions, and stir fry them in oil till completely browned. strain and then add to the blender and follow the same steps.
- This is a great dish for entertaining, a small or larger crowd.
- For an impressive upscale professional look, be sure to strain the gravy. It gives a nice smooth silky look.