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Dum Aloo

Updated: Oct 26

  • Nutrition Information (Estimated per serving): Calories: 300-350 kcal | Protein: 6g | Carbohydrates: 35g | Fat: 18g

  • The Story Behind Dum Aloo (History):

     "Dum Aloo" literally means "potatoes cooked under pressure." This dish has two famous variations: one from Punjab and one from Kashmir. The Punjabi version features fried baby potatoes simmered in a rich and tangy tomato-onion gravy. The "dum" cooking method involves sealing the pot and simmering on very low heat, allowing the potatoes to slowly absorb the complex flavors of the gravy.

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  • Ingredients (English):

  • 10-12 Baby Potatoes, boiled and fried

  • For the Gravy: 2 tbsp Oil, 1 large Onion (pureed), 1 tbsp Ginger-Garlic Paste, 2 large Tomatoes (pureed), ¼ cup Yogurt (whisked), Spices (Kashmiri red chili powder, turmeric, coriander powder, fennel powder, garam masala), Salt to taste.

  • Method (English):

  • Prep Potatoes: Boil baby potatoes until 80% cooked. Peel, prick with a fork, and deep fry until golden brown.

  • Make Gravy: Heat oil. Sauté onion puree until golden. Add ginger-garlic paste.

  • Cook Masala: Add tomato puree and all powdered spices. Cook until oil separates.

  • Add Yogurt: Lower the heat and slowly add the whisked yogurt, stirring continuously. Add 1 cup of water and salt.

  • Dum Cooking: Add the fried potatoes. Cover with a tight lid and cook on the lowest heat for 15-20 minutes.


Pro Tips & Fun Facts (Tidbits):

  • The first secret to great Dum Aloo is to prick the boiled potatoes all over with a fork before frying. This helps them absorb the gravy's flavors. The second secret is to fry them until they have a firm, golden-brown crust. This outer layer prevents the potatoes from becoming mushy when they are simmered in the gravy.


    Instant Pot Method:

  •  Prepare fried potatoes separately. Use "Sauté" to make the gravy. Add fried potatoes and 1 cup water. Pressure cook on "Low" for 5 minutes. Quick Release.

  • Air-Fryer Method (For Potatoes):

  • Boil, peel, and prick baby potatoes. Toss in oil. Air fry at 400°F (200°C) for 15-20 minutes until golden and crisp. Add to gravy.

  • How To Make It Vegan

    To make this vegan, replace Ghee with oil. Replace the Yogurt with a vegan yogurt (like almond or soy) or a cashew-tomato paste.

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