Dum Aloo Curry Recipe - A flavorful Indian Classic

INTRODUCTION:

Originating from the vibrant streets of India, Dum Aloo is a delightful dish that seamlessly combines potatoes with a medley of spices. This simplified Dum Aloo recipe offers a taste of a rich culinary tradition that has stood the test of time. Prepare to savor every bite of this aromatic classic.

INGREDIENTS:

• Potato - 250g (small)
• Onion - 2(big), 130g
• Tomato - 2(Medium), 100g
• Cashew nuts - 8
• Green chili - 3
• Ginger garlic paste - 1 tablespoon
• Red chili - 2
• Black peppercorn - 6
• Cinnamon - 1 inch
• Cloves - 2
• Bay leaf - 1
• Black cardamom - 1
• Cumin seeds - 1 teaspoon
• Asafoetida - 1/4 teaspoon
• Turmeric powder - 1/2 teaspoon
• Red chili powder - 1 tablespoon
• Coriander powder - 1 teaspoon
• Garam masala - 1/2 teaspoon
• Kasuri methi - 1 teaspoon
• Coriander leaves - 2 tablespoon
• Salt to taste
• Water - 250ml
• Oil - 50g

 

DIRECTIONS:

• In a blender, add the tomatoes, green chilies, and cashew nuts. Blend until you achieve a smooth paste without adding water.

• In a cooker add the potatoes, water and salt and pressure cook for 1 whistle on medium flame.
• Once done, allow the pressure to release naturally. After cooling, peel the potatoes and gently prick them using a fork or knife.
• Heat the oil in a pan on medium flame. Add the peeled and pricked potatoes, and sauté until they turn golden brown. Transfer the potatoes to a separate bowl.

• Reduce the flame to low and add the red chilies, black cardamom, black peppercorns, cinnamon, cloves, and bay leaf to the same pan. Sauté for 30 seconds until fragrant.
• Add the cumin seeds and asafoetida to the pan, mix well. 
• On medium flame, add the finely chopped onions and sauté until soft and translucent.
• Add the ginger garlic paste to the pan and sauté until fragrant.
• Add the turmeric powder, red chili powder and coriander powder, mix well and add 4 tablespoons of water and saute for 2 minutes.
• Add the tomato-cashew paste to the pan. Cook for 10 minutes, stirring occasionally, until the oil starts to separate from the mixture.
• Add the kasuri methi and salt, sauté for 2 minutes.
• Add the fried potatoes to the pan and saute for 2 mins.
• Add 250ml water to the pan, mix well and cover cook for 5 minutes.
• Add the garam masala and chopped coriander leaves to the curry and cover cook for 2 minutes.
• Turn off the flame and let the Dum Aloo sit for a few minutes, letting the flavors meld.
• Serve this exquisite Dum Aloo alongside fragrant rice or warm, fluffy naan.

CONCLUSION:

With its velvety tomato-cashew gravy and aromatic profile, Dum Aloo truly encapsulates the magic of Indian cooking. So, whether you're preparing a cozy dinner at home or seeking to explore new flavors, Dum Aloo is a culinary adventure you won't want to miss. Get ready to savor the symphony of flavors as you enjoy every spoonful of this timeless classic.