Teresa's Recipes
Authentic Dum Aloo
Experience a symphony of flavors with this recipe for Dum Aloo, an iconic Indian delicacy. This dish boasts baby potatoes, lovingly cooked until fork-tender, then luxuriously enveloped in a rich, robust, and aromatic tomato-based gravy. The potatoes soak up all the stunning flavors, making every bite a delightful surprise. Originating from the royal kitchens of Kashmir, Dum Aloo is a testament to the rich and diverse culinary heritage of India.
Ingredients
- 500 grams Baby potatoes
- as required Water
- to taste Salt
- 3 tablespoons Oil
- 1 teaspoon Cumin seeds
- 2, finely chopped Onion
- 1 inch piece, grated Ginger
- 3, pureed Tomatoes
- 1/4 cup, soaked Cashew nuts
- 1/2 cup Yogurt
- 1/2 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 2 teaspoons Coriander powder
- 1 teaspoon Garam masala
- 1 tablespoon, crushed Kasuri methi (dried fenugreek leaves)
- for garnish Fresh coriander leaves
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Calories: 280
- Fat: 13g
- Carbs: 37g
- Protein: 7g
- Sodium: 800mg
- Sugar: 7g
Instructions
- Bring water to a boil in a large pot. Add a pinch of salt and the baby potatoes. Boil until they are tender and can be easily pierced with a fork. Drain, peel and prick the potatoes all over with a fork.
- Heat the oil in a pan over medium heat. Add the potatoes and fry until golden brown. Remove from pan and set aside.
- In the same pan, add the cumin seeds. Once they start to splutter, add the finely chopped onions. Sauté until they turn golden brown.
- Stir in the grated ginger and sauté for another minute.
- Add the pureed tomatoes to the pan. Cook on medium heat until the oil begins to separate from the masala.
- In a blender, combine the soaked cashew nuts and yogurt. Blend until smooth to create a paste. Add this paste to the pan and stir well to combine.
- Add the turmeric powder, red chili powder, coriander powder, and salt to the pan. Cook for 2-3 minutes, stirring occasionally.
- Pour in enough water to achieve your desired gravy consistency. Bring the gravy to a boil, then reduce to low heat.
- Add the fried baby potatoes to the gravy. Stir gently to coat the potatoes. Cover the pan and simmer on low heat for 15-20 minutes, allowing the potatoes to absorb the flavors of the gravy.
- Sprinkle the crushed kasuri methi and the garam masala over the potatoes. Stir gently to combine.
- Garnish the Dum Aloo with freshly chopped coriander leaves before serving. This dish pairs wonderfully with naan, roti, or rice.
Tips
- For a creamier gravy, you can add a little more cashew paste.
- If you like your food spicy, feel free to add more red chili powder.