Everyone loves potatoes. They are used in Indian curries so much that you won’t believe they came to India only in the 17th century with the Portuguese. I remember growing up, my favorite vegetable was potato, and the dish that made me finish my bowl was Dum Aloo (yes, I was a picky eater in my childhood). There are several variations of Dum Aloo, and almost every state, or to be very precise, the home has its version. My mom used to make the most delicious Dum Aloo. I make several variations of Dum Aloo, which include Kashmiri Aludum, Bengali Aloo Dum, Punjabi Aloo Dum, and, close to my heart, Bihari Aloo Dum. This is a recipe for an easy restaurant-style Aloo Dum, which is not very spicy and more on the creamier side. Instead of using cream, I used cashew paste in this gravy. It is a creamier version of Spicy Aloo Dum, and the vegan-ness is an added advantage. My vegan readers often feel they are missing out because most rich Indian curries use dairy so much. So, for this reason, I have simplified the recipe and kept it dairy-free. It is a wonderful recipe for Aloo Dum that feels electrifying to the taste buds.
What Ingredients Do You Need for Making Dum Aloo?
You need-
Small Potatoes Cashew Nuts Onions Tomatoes Ginger-Garlic Paste Oil Bay Leaves Cinnamon Cumin Seeds Dry Red Chilis Red Chilli Powder Coriander Powder Garam Masala Powder Salt Cilantro Leaves For Garnish Green Chilies (optional) Kasoori Methi/Dried Fenugreek Leaves
How to Make Dum Aloo
1- Boiling potatoes is the first step; doing it correctly is important. If you are using an Instant Pot/Pressure Cooker, cook it for very little time. Cracked or very soft potatoes are not used in this recipe. Potatoes should retain their shape and feel fork-tender. You can boil them on the stovetop as well. 2- The second step is to prick them with a toothpick or fork. Then, shallow fry them after coating them with turmeric and salt. In addition, make sure you coat them well. Shallow fry them till they look golden brown and feel a little crispy on the outer side. 3- The third and final step is preparing the gravy. Firstly, heat the oil. Then, add bay leaves, cumin seeds, and cinnamon to it. Let them crackle. After that, add thinly sliced onions. Saute on low-medium flame. Add ginger-garlic paste. Saute till the raw smell is gone. Then, add a few spice powders and saute them. After that, make a puree of soaked cashews and tomatoes. Add this puree to the pan. Then, mix aromatic spices by gently sauteing them on a slow flame. After doing so, add potatoes and kasoori methi to it. Then, add some water and let it simmer for a few minutes. Taste the salt. Lastly, garnish with fresh cilantro and serve with bread or rice.
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Can You Keep it in the Freezer?
You can keep Dum Aloo in a freezer-safe bowl and store it in the refrigerator for 1-2 days since it has cashew paste. However, it can not be kept for a long time.
You May Want to Check these Potato Recipes…
Achari Aloo/Potatoes in Pickle Spice Aloo Matar/Potatoes & Peas Curry Aloo - Palak/Potatoes in Spinach Gravy. Aloo-Kathal/Potato -Jackfruit Curry
You Can Serve Dum Aloo with These Dishes,
Carrot & Peas Pulao Saffron Rice Baked Naan Bread
