Dum Aloo Recipe

Ingredients

• 2 kg Baby Potatoes (washed, boiled whole, then peeled)
• 100 ml Vegetable Oil (for boiling, frying and gravy)
• 4 Bay Leaves (whole)
• 3 pods Green Cardamom (large) (whole)
• 3 pods Green Cardamom (small) (whole)
• 1 Cinnamon Stick (whole piece)
• 1 Kashmiri Red Chili (whole) (adds color, not heat)
• 4 Onion (medium, sliced)
• 1.5 kg Tomato (chopped)
• 12 Garlic Cloves (minced)
• 1 inch Ginger (peeled and minced)
• 1.5 tbsp Kashmiri Chili Powder (mild red powder)
• 0.5 tbsp Turmeric Powder
• 1 tbsp Cumin Powder
• 1 tbsp Coriander Powder
• 1.5 tbsp Garam Masala
• to taste Salt
• 1 liter Water
• 2 tbsp Unsalted Butter (cut into cubes)
• 50 g Khoya (Mawa) (crumbled, optional for richness)
• 1 tsp Kasuri Methi (dry fenugreek leaves)
• 2 tbsp Fresh Coriander Leaves (chopped for garnish)
• 1 tbsp Cornflour (optional, dust potatoes for extra crispness)

Instructions

1. Boil the Baby Potatoes

   Place the 2 kg of baby potatoes in the pressure cooker, add enough water to cover, add a pinch of salt and cook on high pressure for 3 whistles (about 15 minutes).

   Time: PT15M

2. Cool and Peel

   Transfer the cooked potatoes to a bowl of cold water, let them sit for 10 minutes, then peel the skins off.

   Time: PT10M

3. Fry the Potatoes

   Heat 30 ml of oil in the kadhai over medium heat. If desired, toss the peeled potatoes in 1 tbsp cornflour. Fry the potatoes for 5‑7 minutes until golden and crisp on the outside.

   Time: PT7M

4. Temper Whole Spices

   In the same kadhai, add the remaining oil, then add 4 bay leaves, 3 large cardamom pods, 3 small cardamom pods, 1 cinnamon stick and 1 whole Kashmiri chili. Sauté for 1 minute until fragrant.

   Time: PT1M

5. Sauté Onions

   Add the sliced onions (4) and sauté for about 4 minutes until they turn 50 % translucent.

   Time: PT4M

6. Add Garlic, Ginger & Tomatoes

   Stir in the minced garlic, ginger and the chopped tomatoes (1.5 kg). Cook for 6 minutes, stirring occasionally, until the tomatoes break down and the mixture looks saucy.

   Time: PT6M

7. Bloom the Ground Spices

   Add Kashmiri chili powder (1.5 tbsp), turmeric (0.5 tbsp), cumin powder (1 tbsp), coriander powder (1 tbsp), garam masala (1.5 tbsp) and salt. Stir well and cook for 2 minutes until the oil begins to separate from the masala.

   Time: PT2M

8. Add Water and Simmer

   Pour in 1 liter of water, bring to a boil, then reduce to a gentle simmer. Cook uncovered for 15 minutes or until the gravy thickens to a medium consistency.

   Time: PT15M

9. Combine Fried Potatoes with Gravy

   Gently add the fried potatoes to the simmering gravy. Stir carefully to coat each piece. Cook for another 5 minutes so the potatoes absorb the flavors.

   Time: PT5M

10. Finish with Butter, Khoya & Kasuri Methi

    Stir in 2 tbsp butter, 50 g crumbled khoya and 1 tsp kasuri methi. Cook for 2 minutes until everything melts together and the gravy becomes glossy.

    Time: PT2M

11. Garnish and Serve

    Sprinkle chopped fresh coriander leaves over the Dum Aloo. Serve hot with roti, puri, rice or any Indian flatbread.

    Time: PT1M

Nutrition Facts

Calories

470

Protein

5 g

Carbohydrates

60 g

Fat

20 g

Fiber

5 g