Dum Aloo, Winter Special

Cold weather means comfort food cravings, and this dum aloo hits the spot. Baby potatoes are pressure cooked, peeled and fried until lightly browned, then simmered in a tomato, onion and cashew gravy.

Garam masala, amchur and kasuri methi bring the flavour, and a spoon of ghee at the end makes it rich. Have it with rice or roti.

Dum Aloo

Quick Details
Serves: 4
Time: about 45 minutes
Diet: Vegetarian

Print Recipe Pin Recipe

Course Main Course

Cuisine Indian

Ingredients

  

For the potatoes

• 800 g baby potatoes
• oil for frying

For the gravy

• 4 tablespoons oil
• 3 onions medium, chopped
• 4 dried red chillies broken
• 2 inch ginger chopped
• 5 tomatoes medium, chopped
• 1 tablespoon salt for cooking the tomatoes
• 6 cashews
• 1/4 cup water

For the masala

• 1/4 teaspoon turmeric
• 1/2 teaspoon hing
• 1 tablespoon garam masala
• 1 teaspoon red chilli powder
• 1 teaspoon jeera powder
• 1 teaspoon raw mango powder
• 1 teaspoon kasuri methi crushed
• salt to taste
• coriander chopped
• 1 tablespoon ghee

Instructions

 

• Cook the potatoes. Pressure cook the baby potatoes for 1 whistle on high, then simmer for 6 minutes. Peel.
• Make the base. Heat the oil in a pan. Add the onions, dried red chillies and ginger. When the onions turn pink, add the tomatoes and salt. Cover and cook until the tomatoes soften.
• Fry the potatoes. Fry the peeled potatoes in oil until lightly browned.
• Blend. Blend the tomato onion mixture with the cashews. Return to the pan with 1/4 cup of water.
• Add the masala. Add the turmeric, hing, salt, garam masala, red chilli powder, jeera powder, raw mango powder and kasuri methi.
• Simmer. Add the fried potatoes, mix well and simmer for 8 minutes. Finish with coriander and ghee. Serve with rice or roti.

Video

Keyword Dum Aloo, Baby Potato Curry, Winter Recipes

Tips for the Best Dum Aloo

• Fry the potatoes until lightly browned. It helps them hold their shape in the gravy.
• Cook the tomatoes until soft before blending for a smooth gravy.
• Crush the kasuri methi between your palms before adding.
• Simmer the potatoes in the gravy for the full 8 minutes so they soak up the masala.

Storage

Keeps in the fridge for up to 2 days. Reheat with a splash of water.

Frequently Asked Questions

Can I skip frying the potatoes?
Yes. Add the boiled potatoes straight to the gravy. They will be softer.

What do I serve it with?
Hot rice, rotis or jeera rice.

Make this on the next cold evening and tell me how it turned out. Watch the recipe video on YouTube and follow @askdeepa_ on Instagram for more.