Dum Aloo is a typical Indian model spiced potato curry that’s gradual cooked on low warmth utilizing the steaming technique, additionally referred to as dum. And similar to many different dishes in Indian delicacies, the Dum Aloo Recipe additionally has its set of variations that differ as you journey from area to area. On this publish, I’ve shared a recipe that may be a wealthy and creamy restaurant model model with North Indian flavors. You may make this wealthy Mughlai model potato preparation in your indulgent weekend meals or as an apt principal course dish for your own home events and get togethers too. Simply comply with the recipe for a similar.
About Dum Aloo Recipe
The Persian phrase ‘dum’ comes from the standard cooking strategy of dum pukht. The phrase ‘dum’ means ‘breath’ which right here refers to ‘steam’.
The phrase ‘pukht’ means ‘choking’ which aptly describes how the steam is trapped and prevented from escaping in the course of the gradual cooking course of. Within the dum cooking technique, the meals is cooked slowly in its personal steam and juices.
The Hindi phrase ‘aloo’ means potatoes. So this dish is basically a potato curry cooked slowly in its personal steam. There are numerous variations of constructing this dish throughout many Indian states.
This dum pukht cooking method is employed to make many extra dishes. A number of in style ones are biryanis like Dum Biryani and Paneer Dum Biryani. A number of extra attention-grabbing recipes are Yakhni Pulao, Dum Chai, Tehri and Dum Ke Baingan.
This Dum Aloo Recipe is a preparation that resembles extra to those which are normally served at North Indian eating places throughout the Indian subcontinent.
The style and flavors usually come from the substances, which make up the delicacies of Northern India.
This recipe of Dum Aloo makes use of a mixture of onions, cashews and curd (yogurt) together with some choicest of spices.
Since there is no such thing as a addition of tomatoes on this recipe, the colour of this specific variation is in the direction of creamish or the lightest brown or yellow, and never a deep purple or ombre.
On this Dum Aloo Recipe, the gravy in addition to the child potatoes are dum cooked. Sealing the pan tightly and gradual cooking the gravy in it, does carry a special taste on this dish.
It makes for a very wealthy, creamy and restaurant model model that’s excellent for particular events or on days you simply need to have a wealthy potato curry.
About My Recipe
Mainly, this Mughlai model Dum Aloo recipe has 3 main steps to comply with – you start by cooking the child potatoes in salted water till they’re nearly cooked. Subsequent, an onion-cashew paste is made.
This paste additionally has ginger, garlic and fennel seeds (saunf) and yogurt (curd) in it. This paste is sautéed first with the addition of some spices.
Lastly, including water, a spiced gravy is made with this paste to which the child potatoes are added and simmered on low warmth or dum.
For the gravy of this Dum Aloo Recipe, it’s best you employ ghee (clarified butter) to cook dinner it. Nevertheless, you may even use oil as an alternative, for those who want to make a barely much less wealthy model.
Aside from this, different substances that go into making the curry of this Dum Aloo are entire spices like cinnamon, cloves, inexperienced cardamoms, caraway seeds (shahi jeera) and Indian bay leaf (tej patta).
Cashews and yogurt give the gravy a wealthy mouth really feel making it creamy and clean. The onions and spices add a number of taste.
The bottom spices which are added on this Dum Aloo Recipe are turmeric powder, purple chili powder (may even use Kashmiri purple chili powder), coriander powder and garam masala powder.
For the garam masala powder, I might all the time advocate you to make use of a home made one over a readymade store-bought one.
This North Indian model Dum Aloo is solely scrumptious and tastes incredible with Indian flatbreads like roti, paratha or naan. So, you may serve it with these and even with steamed rice or jeera rice.
Variations
One other variants to this dish is the Banarasi Dum Aloo too – a specialty from Banaras (Varanasi) in Uttar Pradesh, North India.
And the Kashmiri Dum Aloo which is a novel tasting spicy preparation from the state of Kashmir; made with spices and with out onion & garlic. Additionally, to not neglect the very flavorful and scrumptious Bengali Alur Dom.
Step-by-Step Information
Learn how to make Dum Aloo
Preparation
1. Rinse and scrub 250 grams child potatoes very effectively in water. Then, carry 2.5 cups water to a boil in a pan or saucepan.
2. Add the child potatoes. Cowl with a lid and cook dinner on medium warmth for 12 to fifteen minutes.
3. Simmer till the child potatoes are nearly cooked. Don’t overcook. Within the image beneath, the child potatoes are nearly softened and tender.
Examine with a fork or knife. The potatoes have to be tender however a bit agency too.
4. Drain all of the water and let the potatoes grow to be heat or cool to room temperature.
5. As soon as the child potatoes grow to be heat, peel them. Prick with a fork or toothpick. In order for you, you may maintain the peels too.
Pricking the potatoes helps them to soak up the flavors whereas dum cooking.
Make Curry Paste
6. In the meantime, when the child potatoes are cooking, soak 10 cashews in ⅓ cup sizzling water for 20 to half-hour. After 20 to half-hour, drain the water and set the cashews apart.
In the meantime prep the remaining substances for the gravy or curry paste.
7. In a high-speed grinder or blender, take the next substances:
- 1 cup roughly chopped onions
- the soaked cashews
- 1 inch peeled and chopped ginger
- 5 small to medium peeled and chopped garlic cloves
- ½ teaspoon fennel seeds (saunf)
8. Add 2 tablespoons water and grind to a advantageous and clean paste.
9. Subsequent, add ¼ cup recent curd (yogurt).
10. Simply mix for some seconds until the curd mixes effectively with the onion paste. Don’t overdo.
Prepare dinner Curry Paste
11. Warmth 2 tablespoons ghee in a pot or pan. Flip the warmth to a low or medium and add the next spices:
- 1 inch cinnamon
- 2 cloves
- 2 inexperienced cardamoms
- 1 small to medium tej patta (Indian bay leaf)
- ½ teaspoon caraway seeds (shahi jeera)
Let the spices crackle.
12. Preserve the warmth to low or you may flip off the warmth. Then, add the ready curry paste. The curry paste splutters, so take care.
13. Combine very effectively with a spoon.
14. Cowl the pan with its lid and cook dinner the paste. The pan must be lined with a lid as a number of spluttering occurs.
In between, test after each 2 to three minutes, in order that the paste doesn’t follow the pan. Additionally, stir very effectively.
15. The curry paste must be cooked until the colour adjustments and also you see some specks of ghee floating on the highest and the perimeters.
Sautéing the paste takes about 7 to eight minutes on low to medium warmth.
16. Subsequent, add the next floor spice powders:
- ½ teaspoon turmeric powder
- ½ teaspoon purple chili powder (or Kashmiri purple chili powder)
- ½ teaspoon coriander powder
- ½ teaspoon garam masala powder
17. Combine the bottom spice powders very effectively with the curry paste.
Make Dum Aloo
18. Add the child potatoes. Combine them gently with the sautéed masala paste.
19. Pour 1 cup water.
20. Season with salt as required.
21. Combine very effectively.
22. Seal the pan tightly with a foil.
If you don’t want a foil, then use a good becoming lid which doesn’t have any vent that gained’t enable any steam to flee from the pan.
23. Cowl the pan with its lid.
24. On low warmth, dum cook dinner the curry for 10 to 12 minutes. Flip off the warmth and permit the gravy to relaxation for 3 to 4 minutes. Then, open the lid and the foil.
You too can add 1 to 2 tablespoons of cream at this level for a extra richer style and taste.
25. Add 1 to 2 tablespoons chopped coriander leaves. Stir to mix.
26. Serve Restaurant Model Dum Aloo with chapati, naan, poori, pudina paratha, tandoori roti or jeera rice.
Knowledgeable Suggestions
- Potato Sort: Child potatoes are primarily used on this recipe. But when you don’t get child potatoes, you need to use common potatoes too. You too can choose to make use of new potatoes. Merely reduce them into chunks or cubes.
- Cooking Potatoes: Guarantee to cook dinner the potatoes in a pan with water till they’re nearly cooked and tender. They have to be tender however a bit agency as effectively. Be sure that they aren’t overdone as this may make them break in the course of the cooking course of.
- Prepping Cooked Potatoes: Do prick the potatoes with a fork or bamboo skewer as doing this helps the potatoes to soak up the flavors higher. You’ll be able to maintain the peels of the cooked child potatoes on, for those who want to.
- Frying Choices: I’ve saved the recipe wholesome, as I’ve not fried the potatoes. In order for you, you may parboil after which fry the potatoes or fry the potatoes instantly too with out parboiling them. You may additionally air-fry or bake the potatoes.
- Gradual Cooking: It’s important to gradual cook dinner this dish on a low warmth in a tightly lined pan or pot. Cowl the pan with a good becoming lid or seal it with foil to lure the steam inside for the dum cooking to occur. This helps in making the dish extremely flavorful with tender and delicate fantastically cooked scrumptious potatoes.
- Cashew Alternative: For the gravy, you need to use almonds instead of cashews.
- Adjusting Spices: You’ll be able to add much less or extra of the bottom spice powders in line with your style and spice preferences.
- Infusing Smoky Taste: In order for you, you may even strive the dhungar technique as soon as the gravy is completed, to infuse a smoky charcoal aroma within the dish.
FAQs
Dum cooking, often known as ‘dum pukht’, is a standard technique linked to the royal kitchens of the Mughal period, significantly within the Awadh area of pre-partition India. Right this moment, this slow-cooking method can be broadly utilized in Central, West, and South Asian cuisines.
There are numerous variations of the Dum Aloo Recipe. A few of the hottest variations are Kashmiri, Punjabi, Banarasi and the Bengali Model Dum Aloo.
Dum cooking, often known as ‘dum pukht’, comes from the Persian language. The time period ‘dum’ means “to breathe”, and ‘pukht’ means “choking” This method entails cooking meals in sealed heavy clay pots (handi) on low warmth, the place the steam is trapped inside and can’t escape. Because of this, the substances cook dinner in their very own juices and steam, releasing their distinctive flavors. The ultimate dish is extremely flavorful and has a pleasant, fragrant perfume.
Extra Potato Recipes To Strive!
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Dum Aloo Recipe (Mughlai Model)
Dum Aloo Recipe makes for a very wealthy, creamy, restaurant-style model the place child potatoes are gradual cooked in a curry paste of onions, cashews, yogurt, spices and herbs. Make this distinctive Mughlai model potato preparation for particular events and serve with a facet of roti, chapati, naan, paratha or steamed rice.
Prep Time 30 minutes
Prepare dinner Time 30 minutes
Whole Time 55 minutes
For cooking child potatoes
For making cashew curd paste
Extra substances for gravy
Stop your display from going darkish whereas making the recipe
Cooking child potatoes
Rinse and scrub child potatoes throughly in water to do away with any mud or grime hooked up to their peels.
In a pan or saucepan, carry the water to a boil.
Add the child potatoes to the recent boiling water within the pan.
Cowl with a lid and cook dinner the potatoes for 12 to fifteen minutes on medium to medium-high warmth.
Prepare dinner till the child potatoes are nearly tender and executed. Guarantee to not overcook them.
When nearly cooked and executed, drain all of the water and set the potatoes apart on a plate to chill at room temperature.
Peel them one after the other, when they’re heat or have cooled. Prick the child potatoes with a fork. Should you want, you may maintain the peels on them.
Making onion, cashew, yogurt paste
- Once you maintain the potatoes for cooking, soak 10 cashews in ⅓ cup sizzling water for 20 to half-hour. Drain the water after the cashews have soaked and set them apart.
In a excessive pace blender or mixer-grinder, take the roughly chopped onions, soaked cashews, chopped ginger & garlic, and fennel seeds.
Add 2 tablespoons water and grind to a clean and advantageous paste.
As soon as the paste is finely floor, add curd to it within the blender or mixer-grinder.
Mix for a number of seconds till the curd mixes very effectively with the onion paste. Don’t over do the mixing.
Sautéing spices & onion-cashew paste
- Warmth ghee in a pot or pan. As soon as the ghee turns into sizzling, then on a low to medium warmth, add the next entire spices – cinnamon, cloves, inexperienced cardamoms, tej patta and shahi jeera (caraway seeds). Let the spices crackle.
- Preserve the warmth to a low or you may flip the warmth off. Then add the ready onion-cashew-yogurt paste.Take care whereas including the paste within the pan because it splutters.
Combine very effectively with a spoon.
Cowl the pan with its lid and cook dinner the curry paste on a low warmth. The pan must be lined with a lid as a number of spluttering occurs.
In between do test after each 2 to three minutes in order that the masala doesn’t stick onto the pan. Additionally stir very effectively.
The paste must be cooked until the colour adjustments and also you see some specks of ghee floating on the highest and the perimeters.
Subsequent add the next floor spice powders – turmeric powder, purple chilli powder or kashmiri purple chilli powder, coriander powder and garam masala powder.
Combine the spice powders very effectively with the sautéed curry paste.
Add the child potatoes and blend them with the paste.
Pour water. Season with salt as required and blend very effectively.
Making dum aloo
- Seal the pan tightly with an aluminium foil. Then cowl the pan with its lid.If you don’t want a foil, then use a good becoming lid which doesn’t have any vent that will not enable any steam to flee from the pan.
On a low warmth dum cook dinner for 10 to 12 minutes.
Flip off the warmth and permit the gravy to relaxation for 3 to 4 minutes. Then open the lid and the foil.
Add the chopped coriander leaves. Combine very effectively.
Serve restaurant model Dum aAoo with chapatis, naan, pooris or jeera rice.
- You may additionally make the recipe with common potatoes or new potatoes. Merely cook dinner them with water till nearly executed and cube them into chunks.
- This recipe is a more healthy model because the potatoes will not be shallow fried or deep fried. You’ll be able to choose to parboil or half-cook the potatoes and fry them later. You may additionally fry the potatoes instantly with out boiling them.
- Should you want, you may maintain the peels of the cooked child potatoes.
- If out of cashews, use almonds. Blanch almond and peel them.
- Alter the bottom spice powders in line with your spice preferences.
- Guarantee to make use of recent wire that has not gone too bitter.
- For a extra richer model, add 1 to 2 tablespoons of cream within the dish as soon as its completed cooking. Gently stir and blend.
- Smoky charcoal taste and aroma could be included within the Dum Aloo gravy by implementing the dhungar technique as soon as the dish is cooked.
- This recipe can’t be scaled.
Diet Details
Dum Aloo Recipe (Mughlai Model)
Quantity Per Serving
Energy 170 Energy from Fats 90
% Each day Worth*
Fats 10g15%
Saturated Fats 5g31%
Polyunsaturated Fats 1g
Monounsaturated Fats 3g
Ldl cholesterol 21mg7%
Sodium 321mg14%
Potassium 403mg12%
Carbohydrates 18g6%
Fiber 3g13%
Sugar 3g3%
Protein 3g6%
Vitamin A 102IU2%
Vitamin B1 (Thiamine) 0.1mg7%
Vitamin B2 (Riboflavin) 0.1mg6%
Vitamin B3 (Niacin) 1mg5%
Vitamin B6 0.3mg15%
Vitamin B12 0.1µg2%
Vitamin C 16mg19%
Vitamin D 0.01µg0%
Vitamin E 0.2mg1%
Vitamin Ok 3µg3%
Calcium 62mg6%
Vitamin B9 (Folate) 17µg4%
Iron 1mg6%
Magnesium 40mg10%
Phosphorus 93mg9%
Zinc 1mg7%
* P.c Each day Values are primarily based on a 2000 calorie weight loss plan.
