Ingredients

  • Serves 4 people
  • 500 g potatoes 

    500 ml water

    6 g red chili powder mixed in 10 ml water

    3 g Shah Jeera (caraway seeds)

    1-inch cinnamon 

    3 cloves

    1 black cardamom

    2 g asafoetida

    4 to 5 black peppercorns

    1 green cardamom 

    30 g yogurt, whisked until completely smooth

    300 ml water

    100 ml oil 

    3 to 4 g salt to taste

     

  • For garnishing:

    few sprigs of coriander

Dum Aloo
Recipe Courtesy of
Asian Food Network

Dum Aloo

{{totalReview}}
The term “Dum” (to cover and cook slowly) is usually associated with Biryani as it is sealed and cooked for hours. With Dum Aloo, it is used in a similar sense as the potatoes are slowly simmered in their flavorful curry. Yogurt gives the Dum Aloo a beautiful thick texture and a tangy flavor.
  • Medium
  • 20 min
  • 30 min
  • 15 min
  • 3 steps
  • 15 Ingredients
  • Medium
  • 3 steps
  • 15 Ingredients
  • 20 min
  • 30 min
  • 15 min

Instructions

  1. Prepare the potatoes

    • Rinse the potatoes under cold running water.
    • Peel the potatoes and cut them into 2-inch cubes. 
    • In a large pot of boiling water, cook the potatoes until semi-soft. Insert a toothpick or knife to check if the potatoes are cooked properly.
    • Once cooked, strain from the water and set aside to cool.


  2. Fry the potatoes

    • In a pan or skillet over medium heat, add oil and heat.
    • Fry the potatoes in hot oil. Do not add too many potatoes at once as they will not brown evenly due to steam generated.
    • Fry the potatoes in batches for even browning throughout. If you add too many potatoes at once, they will not brown properly.
    • Once fried, drain the potatoes on a plate lined with a paper towel.
    Fry the potatoes


  3. Make the Dum Aloo

    • In a large pot, add the oil used to fry the potatoes. Add asafoetida powder and stir well.
    • Add the red chili + water solution and stir well. Be careful as the mixture splutters.
    • Turn the heat to low, and add the whisked yogurt.
    •  When you are adding the yogurt, stir continuously with a spoon or wired whisk so that the yogurt does not split. 
    • After adding yogurt, add water and continue to stir to incorporate everything.
    • Add the caraway seeds, cinnamon, black peppercorns, cloves, black and green cardamom, the potatoes, and salt to taste. Stir well. 
    • Cover the pan with a lid and cook for 8 to 10 minutes on a low to medium flame. This process of slow simmering while covered is known as “Dum” in Indian cuisine.
    • As it cooks and reduces, the gravy will thicken. 
    Make the Dum Aloo


Plate and Serve!

Serve the Dum Aloo piping hot and garnish with a few sprigs of coriander.

Plate and Serve!
Discover food-spirational recipes with our new explore feed!
Check it out

Reviews

Overall Rating

    Show more reviews
    icon
    Ingredients
    icon
    Share
    Ingredients
    • Serves 4 people
    • 500 g potatoes 

      500 ml water

      6 g red chili powder mixed in 10 ml water

      3 g Shah Jeera (caraway seeds)

      1-inch cinnamon 

      3 cloves

      1 black cardamom

      2 g asafoetida

      4 to 5 black peppercorns

      1 green cardamom 

      30 g yogurt, whisked until completely smooth

      300 ml water

      100 ml oil 

      3 to 4 g salt to taste

       

    • For garnishing:

      few sprigs of coriander

    Nutrition
    Close

    We use cookies to enhance your experience, for analytics and to show you offers tailored to your interests on our site and third party sites. For more information, please refer to our Cookie Policy.

    By clicking "Accept", you agree to our use of cookies and similar technologies.