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

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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!
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    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
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