Dum Aloo is a typical Indian model spiced potato curry that’s sluggish cooked on low warmth utilizing the steaming technique, additionally known as dum. And identical to many different dishes in Indian delicacies, the Dum Aloo Recipe additionally has its set of variations that differ as you journey from area to area. This recipe is a wealthy and creamy restaurant model model with North Indian flavors, excellent to your indulgent weekend meals or particular gatherings. Simply comply with the recipe for a similar.
About Dum Aloo Recipe
The Persian phrase ‘dum’ comes from the normal cooking strategy of dum pukht. The phrase ‘dum’ means ‘breath’ which right here refers to ‘steam’.
The phrase ‘pukht’ means ‘choking’ which aptly describes how the steam is trapped and prevented from escaping throughout the sluggish cooking course of. Within the dum cooking technique, the meals is cooked slowly in its personal steam and juices.
The Hindi phrase ‘aloo’ means potatoes. So this dish is basically a potato curry cooked slowly in its personal steam. There are numerous variations of constructing this dish throughout many Indian states.
This dum pukht cooking approach is employed to make many extra dishes. A couple of standard ones are biryanis like Dum Biryani and Paneer Dum Biryani. A couple of extra fascinating recipes are Yakhni Pulao, Dum Chai, Tehri and Dum Ke Baingan.
This Dum Aloo Recipe is a preparation that resembles extra to those which might be normally served at North Indian eating places throughout the Indian subcontinent.
The style and flavors sometimes come from the components, which make up the delicacies of Northern India.
This recipe of Dum Aloo makes use of a mixture of onions, cashews and curd (yogurt) together with some choicest of spices.
Since there isn’t a addition of tomatoes on this recipe, the colour of this explicit variation is in direction of creamish or the lightest brown or yellow, and never a deep crimson or ombre.
On this Dum Aloo Recipe, the gravy in addition to the newborn potatoes are dum cooked. Sealing the pan tightly and sluggish cooking the gravy in it, does convey a distinct taste on this dish.
It makes for a very wealthy, creamy and restaurant model model that’s excellent for particular events or on days you simply need to have a wealthy potato curry.
About My Recipe
Principally, this Mughlai model Dum Aloo recipe has 3 main steps to comply with – you start by cooking the newborn potatoes in salted water till they’re nearly cooked. Subsequent, an onion-cashew paste is made.
This paste additionally has ginger, garlic and fennel seeds (saunf) and yogurt (curd) in it. This paste is sautéed first with the addition of some spices.
Lastly, including water, a spiced gravy is made with this paste to which the newborn potatoes are added and simmered on low warmth or dum.
For the gravy of this Dum Aloo Recipe, it’s best you utilize ghee (clarified butter) to cook dinner it. Nevertheless, you may even use oil as a substitute, if you happen to want to make a barely much less wealthy model.
Aside from this, different components that go into making the curry of this Dum Aloo are complete spices like cinnamon, cloves, inexperienced cardamoms, caraway seeds (shahi jeera) and Indian bay leaf (tej patta).
Cashews and yogurt give the gravy a wealthy mouth really feel making it creamy and easy. The onions and spices add a variety of taste.
The bottom spices which might be added on this Dum Aloo Recipe are turmeric powder, crimson chili powder (may even use Kashmiri crimson chili powder), coriander powder and garam masala powder.
For the garam masala powder, I’d at all times advocate you to make use of a selfmade one over a readymade store-bought one.
This North Indian model Dum Aloo is solely scrumptious and tastes unbelievable with Indian flatbreads like roti, paratha or naan. So, you may serve it with these and even with steamed rice or jeera rice.
Variations
One other variants to this dish is the Banarasi Dum Aloo too – a specialty from Banaras (Varanasi) in Uttar Pradesh, North India.
And the Kashmiri Dum Aloo which is a singular tasting spicy preparation from the state of Kashmir; made with spices and with out onion & garlic. Additionally, to not overlook the very flavorful and scrumptious Bengali Alur Dom.
Step-by-Step Information
make Dum Aloo
Preparation
1. Rinse and scrub 250 grams child potatoes very properly in water. Then, convey 2.5 cups water to a boil in a pan or saucepan.
2. Add the newborn potatoes. Cowl with a lid and cook dinner on medium warmth for 12 to fifteen minutes.
3. Simmer till the newborn potatoes are nearly cooked. Don’t overcook. Within the image under, the newborn potatoes are nearly softened and tender.
Examine with a fork or knife. The potatoes have to be tender however a bit agency too.
4. Drain all of the water and let the potatoes turn out to be heat or cool to room temperature.
5. As soon as the newborn potatoes turn out to be heat, peel them. Prick with a fork or toothpick. If you need, you may preserve the peels too.
Pricking the potatoes helps them to soak up the flavors whereas dum cooking.
Make Curry Paste
6. In the meantime, when the newborn potatoes are cooking, soak 10 cashews in ⅓ cup scorching water for 20 to half-hour. After 20 to half-hour, drain the water and set the cashews apart.
In the meantime prep the remaining components for the gravy or curry paste.
7. In a high-speed grinder or blender, take the next components:
- 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 water and grind to a nice and easy paste.
9. Subsequent, add ¼ cup contemporary curd (yogurt).
10. Simply mix for some seconds until the curd mixes properly with the onion paste. Don’t overdo.
Cook dinner Curry Paste
11. Warmth 2 tablespoons ghee in a pot or pan. Flip the warmth to a low or medium and add the next spices:
- 1 inch cinnamon
- 2 cloves
- 2 inexperienced cardamoms
- 1 small to medium tej patta (Indian bay leaf)
- ½ teaspoon caraway seeds (shahi jeera)
Let the spices crackle.
12. Hold the warmth to low or you may flip off the warmth. Then, add the ready curry paste. The curry paste splutters, so take care.
13. Combine very properly with a spoon.
14. Cowl the pan with its lid and cook dinner the paste. The pan must be lined with a lid as a variety of spluttering occurs.
In between, test after each 2 to three minutes, in order that the paste doesn’t follow the pan. Additionally, stir very properly.
15. The curry paste must be cooked until the colour adjustments and also you see some specks of ghee floating on the highest and the edges.
Sautéing the paste takes about 7 to eight minutes on low to medium warmth.
16. Subsequent, add the next floor spice powders:
- ½ teaspoon turmeric powder
- ½ teaspoon crimson chili powder (or Kashmiri crimson chili powder)
- ½ teaspoon coriander powder
- ½ teaspoon garam masala powder
17. Combine the bottom spice powders very properly with the curry paste.
Make Dum Aloo
18. Add the newborn potatoes. Combine them gently with the sautéed masala paste.
19. Pour 1 cup water.
20. Season with salt as required.
21. Combine very properly.
22. Seal the pan tightly with a foil.
If you don’t want a foil, then use a good becoming lid which doesn’t have any vent that received’t permit any steam to flee from the pan.
23. Cowl the pan with its lid.
24. On low warmth, dum cook dinner the curry for 10 to 12 minutes. Flip off the warmth and permit the gravy to relaxation for 3 to 4 minutes. Then, open the lid and the foil.
You may also add 1 to 2 tablespoons of cream at this level for a extra richer style and taste.
25. Add 1 to 2 tablespoons chopped coriander leaves. Stir to mix.
26. Serve Restaurant Type Dum Aloo with chapati, naan, poori, pudina paratha, tandoori roti or jeera rice.
Skilled Ideas
- Potato Kind: Child potatoes are basically used on this recipe. But when you don’t get child potatoes, you should use common potatoes too. You may also choose to make use of new potatoes. Merely lower them into chunks or cubes.
- Cooking Potatoes: Guarantee to cook dinner the potatoes in a pan with water till they’re nearly cooked and tender. They have to be tender however a bit agency as properly. Be certain that they aren’t overdone as this may make them break throughout the cooking course of.
- Prepping Cooked Potatoes: Do prick the potatoes with a fork or bamboo skewer as doing this helps the potatoes to soak up the flavors higher. You possibly can preserve the peels of the cooked child potatoes on, if you happen to want to.
- Frying Choices: I’ve stored the recipe wholesome, as I’ve not fried the potatoes. If you need, you may parboil after which fry the potatoes or fry the potatoes straight too with out parboiling them. You possibly can additionally air-fry or bake the potatoes.
- Gradual Cooking: It’s important to sluggish cook dinner this dish on a low warmth in a tightly lined pan or pot. Cowl the pan with a good becoming lid or seal it with foil to entice the steam inside for the dum cooking to occur. This helps in making the dish extremely flavorful with tender and tender fantastically cooked scrumptious potatoes.
- Cashew Substitute: For the gravy, you should use almonds rather than cashews.
- Adjusting Spices: You possibly can add much less or extra of the bottom spice powders in accordance with your style and spice preferences.
- Infusing Smoky Taste: If you need, you may even attempt the dhungar technique as soon as the gravy is finished, to infuse a smoky charcoal aroma within the dish.
FAQs
Dum cooking, also referred to as ‘dum pukht’, is a conventional technique linked to the royal kitchens of the Mughal period, notably within the Awadh area of pre-partition India. As we speak, this slow-cooking approach can be broadly utilized in Central, West, and South Asian cuisines.
There are numerous variations of the Dum Aloo Recipe. A few of the hottest variations are Kashmiri, Punjabi, Banarasi and the Bengali Type Dum Aloo.
Dum cooking, also referred to as ‘dum pukht’, comes from the Persian language. The time period ‘dum’ means “to breathe”, and ‘pukht’ means “choking” This system includes cooking meals in sealed heavy clay pots (handi) on low warmth, the place the steam is trapped inside and can’t escape. Because of this, the components cook dinner in their very own juices and steam, releasing their distinctive flavors. The ultimate dish is extremely flavorful and has a pleasant, fragrant perfume.
Extra Potato Recipes To Strive!
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Dum Aloo Recipe (Mughlai Type)
Dum Aloo Recipe makes for a very wealthy, creamy, restaurant-style model the place child potatoes are sluggish cooked in a curry paste of onions, cashews, yogurt, spices and herbs. Make this distinctive Mughlai model potato preparation for particular events and serve with a facet of roti, chapati, naan, paratha or steamed rice.
Prep Time 30 minutes
Cook dinner Time 30 minutes
Whole Time 55 minutes
For cooking child potatoes
For making cashew curd paste
Extra components for gravy
Stop your display from going darkish whereas making the recipe
Cooking child potatoes
Rinse and scrub child potatoes throughly in water to eliminate any mud or grime connected to their peels.
In a pan or saucepan, convey the water to a boil.
Add the newborn potatoes to the recent boiling water within the pan.
Cowl with a lid and cook dinner the potatoes for 12 to fifteen minutes on medium to medium-high warmth.
Cook dinner till the newborn potatoes are nearly tender and accomplished. Guarantee to not overcook them.
When nearly cooked and accomplished, drain all of the water and set the potatoes apart on a plate to chill at room temperature.
Peel them one after the other, when they’re heat or have cooled. Prick the newborn potatoes with a fork. If you happen to want, you may preserve the peels on them.
Making onion, cashew, yogurt paste
- If you preserve the potatoes for cooking, soak 10 cashews in ⅓ cup scorching water for 20 to half-hour. Drain the water after the cashews have soaked and set them apart.
In a excessive pace blender or mixer-grinder, take the roughly chopped onions, soaked cashews, chopped ginger & garlic, and fennel seeds.
Add 2 tablespoons water and grind to a easy and nice paste.
As soon as the paste is finely floor, add curd to it within the blender or mixer-grinder.
Mix for a number of seconds till the curd mixes very properly with the onion paste. Don’t over do the mixing.
Sautéing spices & onion-cashew paste
- Warmth ghee in a pot or pan. As soon as the ghee turns into scorching, then on a low to medium warmth, add the next complete spices – cinnamon, cloves, inexperienced cardamoms, tej patta and shahi jeera (caraway seeds). Let the spices crackle.
- Hold the warmth to a low or you may flip the warmth off. Then add the ready onion-cashew-yogurt paste.Take care whereas including the paste within the pan because it splutters.
Combine very properly with a spoon.
Cowl the pan with its lid and cook dinner the curry paste on a low warmth. The pan must be lined with a lid as a variety of spluttering occurs.
In between do test after each 2 to three minutes in order that the masala doesn’t stick onto the pan. Additionally stir very properly.
The paste must be cooked until the colour adjustments and also you see some specks of ghee floating on the highest and the edges.
Subsequent add the next floor spice powders – turmeric powder, crimson chilli powder or kashmiri crimson chilli powder, coriander powder and garam masala powder.
Combine the spice powders very properly with the sautéed curry paste.
Add the newborn potatoes and blend them with the paste.
Pour water. Season with salt as required and blend very properly.
Making dum aloo
- Seal the pan tightly with an aluminium foil. Then cowl the pan with its lid.If you don’t want a foil, then use a good becoming lid which doesn’t have any vent that will not permit any steam to flee from the pan.
On a low warmth dum cook dinner for 10 to 12 minutes.
Flip off the warmth and permit the gravy to relaxation for 3 to 4 minutes. Then open the lid and the foil.
Add the chopped coriander leaves. Combine very properly.
Serve restaurant model Dum aAoo with chapatis, naan, pooris or jeera rice.
- You possibly can additionally make the recipe with common potatoes or new potatoes. Merely cook dinner them with water till nearly accomplished and cube them into chunks.
- This recipe is a more healthy model because the potatoes should not shallow fried or deep fried. You possibly can choose to parboil or half-cook the potatoes and fry them later. You possibly can additionally fry the potatoes straight with out boiling them.
- If you happen to want, you may preserve the peels of the cooked child potatoes.
- If out of cashews, use almonds. Blanch almond and peel them.
- Regulate the bottom spice powders in accordance with your spice preferences.
- Guarantee to make use of contemporary wire that has not gone too bitter.
- For a extra richer model, add 1 to 2 tablespoons of cream within the dish as soon as its completed cooking. Gently stir and blend.
- Smoky charcoal taste and aroma could be integrated within the Dum Aloo gravy by implementing the dhungar technique as soon as the dish is cooked.
- This recipe can’t be scaled.
Diet Details
Dum Aloo Recipe (Mughlai Type)
Quantity Per Serving
Energy 170 Energy from Fats 90
% Day by day Worth*
Fats 10g15%
Saturated Fats 5g31%
Polyunsaturated Fats 1g
Monounsaturated Fats 3g
Ldl cholesterol 21mg7%
Sodium 321mg14%
Potassium 403mg12%
Carbohydrates 18g6%
Fiber 3g13%
Sugar 3g3%
Protein 3g6%
Vitamin A 102IU2%
Vitamin B1 (Thiamine) 0.1mg7%
Vitamin B2 (Riboflavin) 0.1mg6%
Vitamin B3 (Niacin) 1mg5%
Vitamin B6 0.3mg15%
Vitamin B12 0.1µg2%
Vitamin C 16mg19%
Vitamin D 0.01µg0%
Vitamin E 0.2mg1%
Vitamin Okay 3µg3%
Calcium 62mg6%
Vitamin B9 (Folate) 17µg4%
Iron 1mg6%
Magnesium 40mg10%
Phosphorus 93mg9%
Zinc 1mg7%
* % Day by day Values are primarily based on a 2000 calorie food regimen.
