Restaurant-Style Dum Aloo Recipe

About Dum Aloo Recipe

The Persian term ‘dum’ originates from the traditional cooking method known as dum pukht. Here, ‘dum’ translates to ‘breath’, referring to the steam used in cooking. Meanwhile, ‘pukht’ means ‘choking’, aptly describing how the steam is trapped during the slow cooking process. Essentially, dum cooking involves preparing food in its own steam and juices.

The Hindi word ‘aloo’ translates to potatoes, indicating that this dish is primarily a potato curry cooked slowly in its own steam. Various Indian states have their unique takes on this dish.

This cooking technique is also employed in many other dishes, including popular biryanis like Dum Biryani and Paneer Dum Biryani, as well as Yakhni Pulao, Dum Chai, Tehri, and Dum Ke Baingan.

This Dum Aloo recipe closely resembles the versions typically served in North Indian restaurants throughout the Indian subcontinent. The flavors are derived from the ingredients that characterize Northern Indian cuisine.

This recipe incorporates a blend of onions, cashews, and yogurt, along with a selection of spices. Notably, this variation does not include tomatoes, resulting in a creamy, light brown or yellow color rather than a deep red.

In this Dum Aloo recipe, both the gravy and the baby potatoes are cooked using the dum method. By sealing the pan tightly and slow-cooking the gravy, the dish develops a unique flavor profile. This results in a rich, creamy, and restaurant-style version, ideal for special occasions or whenever you crave a sumptuous potato curry.

Variations

There are several variations of this dish, including the Banarasi Dum Aloo, a specialty from Banaras (Varanasi) in Uttar Pradesh, and the Kashmiri Dum Aloo, which is a unique spicy preparation made without onion and garlic. Additionally, the Bengali Alur Dom is another flavorful variation worth trying.

How to Make Dum Aloo

Preparation

1. Rinse and scrub 250 grams of baby potatoes thoroughly in water. Bring 2.5 cups of water to a boil in a pan.

2. Add the baby potatoes, cover with a lid, and cook on medium heat for 12 to 15 minutes.

3. Simmer until the baby potatoes are nearly cooked. Avoid overcooking. Check with a fork or knife; they should be tender yet firm.

4. Drain the water and allow the potatoes to cool to room temperature.

5. Once warm, peel the potatoes and prick them with a fork or toothpick to help them absorb flavors during the dum cooking.

Make Curry Paste

6. While the potatoes are cooking, soak 10 cashews in ⅓ cup of hot water for 20 to 30 minutes. Drain the water and set the cashews aside.

7. In a high-speed blender, combine the following ingredients:
   • 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 of water and grind to a fine and smooth paste.

9. Next, add ¼ cup of fresh curd (yogurt) and blend for a few seconds until well mixed.

Cook Curry Paste

11. Heat 2 tablespoons of ghee in a pot or pan over low to medium heat. Add the following whole spices:
    • 1 inch cinnamon
    • 2 cloves
    • 2 green cardamoms
    • 1 small to medium tej patta (Indian bay leaf)
    • ½ teaspoon caraway seeds (shahi jeera)

    Allow the spices to crackle.


12. Reduce the heat to low or turn it off, then add the prepared curry paste. Be cautious as it may splutter.

13. Mix well and cover the pan with a lid. Cook the paste, checking every 2 to 3 minutes to prevent sticking.

14. Cook until the color changes and you see specks of ghee floating on top, which takes about 7 to 8 minutes.

15. Add the following ground spice powders:
    • ½ teaspoon turmeric powder
    • ½ teaspoon red chili powder (or Kashmiri red chili powder)
    • ½ teaspoon coriander powder
    • ½ teaspoon garam masala powder

16. Mix the ground spices thoroughly with the curry paste.

Make Dum Aloo

18. Add the baby potatoes and gently mix them with the sautéed masala paste.

19. Pour in 1 cup of water.

20. Season with salt to taste and mix well.

21. Seal the pan tightly with aluminum foil. If you prefer, use a tight-fitting lid without vents to trap steam.

22. Cover the pan with its lid and cook on low heat for 10 to 12 minutes. Turn off the heat and let the gravy rest for 3 to 4 minutes before opening the lid and foil.

23. Optionally, add 1 to 2 tablespoons of cream for a richer flavor and stir to combine.
24. Finally, garnish with 1 to 2 tablespoons of chopped coriander leaves and serve the Restaurant Style Dum Aloo with chapati, naan, poori, pudina paratha, or jeera rice.