What is Dum Aloo?
Dum Aloo or Alu Dum is a potato-based recipe, it is the most indispensable part of traditional Kashmiri cuisine. Small potatoes are first deep-fried and then gradually simmered in luscious gravy.
The version that I have made is not typically Kashmiri representation of the dish, rather I choose a variety of northern flavors to give it a tangy twist. Each potato is thoroughly coated with enough gravy to give you a flavor punch in each bite.
The Cooking secrets of Dum Aloo?
Dum aloo has this rich, creamy gravy, made of tomatoes and onions, and the yogurt is added to smoothen and cut the strong flavors and make it subtle. Now other two important ingredients to make the gravy impeccable are cashew nuts paste and fresh cream. I am sure it will make you go weak in the knees.
Yet another important step is the preparation of tempering. By throwing in some herbs such as bay leaf red chilies and more of such khada masala are what lend aroma to the dish. Take time to roast these and onions, garlic well so the flavors and aroma are locked in.
Dum Aloo Accompaniments
To relish and enjoy the tanginess of this flavorful dish, you can have Phulka( chapati, Indian flatbread) with dollop if ghee spread on it. Another combination is parathas(tawa roasted flatbread) and puri (deep-fried flatbread). Along with pickle and onion salad, it makes for a great meal spread.
Let’s get started with the recipe
Dum Aloo Recipe
- 300 gms Baby potato boiled
- 3 Tomato Big
- 1 Onion Big size finely chopped
- 10-15 Garlic cloves
- 3 tbsp Oil
- 1 Bay leaf
- 1 tbsp Cumin seed
- ½ tbsp Chaat masala
- 6-7 Dry red chilli Soaked
- ¼ tsp Asafoetida
- 1¼ tsp Turmeric powder
- ½ tsp Red chilli powder
- 1 tsp Coriander powder
- ½ tsp Cumin seed powder
- Salt to taste
- Peel boiled potatoes and prick them with a fork.
- Heat cooking oil in a pan and shallow fry potatoes in it.
- Add salt and a pinch of chaat masala to frying potatoes.
- Take fried potatoes out in a bowl.
- To make the cooking paste add 10-15 garlic cloves, 6-7 soaked red chilli, and ¼ cup in a mixer and crush until you get a fine paste.
- In the previously heated oil add 1 bay leaf, 1 tbsp cumin seeds, ¼ tbsp asafoetida, chopped onion and a pinch of salt and mix thoroughly.
- After stirring it for a few minutes add the cooking paste and mix with onion and let it cook until the raw smell goes away.
- Add tomato puree and a pinch of salt to it and mix. Cover it with a lid and let it cook on medium flame for 2-3 minutes.
- To this add turmeric powder, cumin seed powder, coriander powder and red chilli powder and roast it for ½ to 1 minute.
- Add 1 cup water and mix well.
- To the gravy add fried potatoes and mix thoroughly and add some salt if needed.
- Cover with lid and let it cook on low flame for 5 minute.
- Garnish with coriander leaves and chaat masala.
- Take it out in a bowl and serve with puri, chapati or rice.
The aroma alone will bring everyone to the dining table. Do share your experience with the recipe and let me know in the comment section below.
Siddhi Panchal is a food blogger at CookingwithSiddhi and food aficionado who loves to cook. Her cooking skills cover a range of Indian and international cuisines. Her aim is to enable other food enthusiasts explore their love for food by helping them cook delectable dishes from India and around the world.