Dhaba Style Dum Aloo

Ingredients

• 1 kg Potatoes (medium sized, washed and kept whole)
• 1 liter Water (for boiling potatoes)
• 1 tablespoon Salt (for boiling and seasoning)
• 0.5 teaspoon Turmeric Powder (adds color to boiled potatoes)
• 1 teaspoon Kashmiri Red Chili Powder (for color, mild heat)
• 1 teaspoon Garam Masala (adds warm spice note)
• 200 ml Peanut Oil (for deep frying potatoes and onions)
• 2 large Onion (one sliced for frying, one grated for paste)
• 1 cup Mint Leaves (fresh, tightly packed, for paste)
• 1 cup Cilantro (Coriander Leaves) (fresh, for paste)
• 1 tablespoon Ginger‑Garlic Paste (store‑bought or homemade)
• 2 small Tomato (grated)
• 2 tablespoon Coriander Powder
• 2 Dried Red Chilies (whole, for tempering)
• 2 Bay Leaf (whole, for tempering)
• 0.5 cup Full‑Fat Yogurt (room temperature)
• 1 tablespoon Fennel Powder
• 0.25 teaspoon Asafoetida (Hing) (pinch)
• 1.5 teaspoon Sugar (balances acidity)
• 1 tablespoon Cashew Paste (soaked cashews blended with water)
• 0.5 teaspoon Chaat Masala
• 1 teaspoon Mixed Garam Masala
• 1 teaspoon Kasuri Methi (Dried Fenugreek Leaves) (crushed)
• 0.25 cup Khoya (Mawa) (grated)
• 0.25 cup Tomato Ketchup
• 2 tablespoon Fresh Cream (optional, for richness)
• to garnish Fresh Coriander, Green Chili & Ginger (finely chopped)

Instructions

1. Boil Potatoes with Aromatics

   In a large pot bring 1 liter water to a boil. Add 1 tbsp salt, 0.5 tsp turmeric, 1 tsp Kashmiri red chili powder, 1 tsp garam masala and the 1 kg whole potatoes. Boil until potatoes are just tender (about 15 minutes).

   Time: PT15M

   Temperature: Medium‑high heat

2. Drain and Dry Potatoes

   Drain the potatoes in a colander. Let them sit for 2 minutes to steam‑dry, then pat gently with a clean kitchen towel.

   Time: PT2M

3. Deep‑Fry Potatoes

   Heat 200 ml peanut oil in a kadhai over medium heat. Add the boiled potatoes and fry, turning occasionally, until the outer skin turns deep golden‑brown and slightly crisp (about 10 minutes). Remove with a slotted spoon onto paper towels.

   Time: PT10M

   Temperature: Medium heat

4. Fry Onion Slices

   In the same oil, add the sliced onions (from one of the onions) and fry until they turn deep brown and caramelized, about 8 minutes. Remove and set aside on a plate.

   Time: PT8M

   Temperature: Medium heat

5. Prepare Spice Paste

   In a blender combine the caramelized onion, 1 tbsp mint leaves, 1 tbsp cilantro, 1 tbsp ginger‑garlic paste, and a pinch of salt. Blend to a smooth paste.

   Time: PT10M

6. Temper Whole Spices

   In the same kadhai, add 2 dried red chilies and 2 bay leaves to the remaining oil. Sauté for 30 seconds until fragrant.

   Time: PT1M

   Temperature: Medium heat

7. Add Ground Masala

   Stir in 1 tbsp kasuri methi (crushed), 2 tbsp coriander powder, 0.5 tsp turmeric, and 1 tsp Kashmiri red chili powder. Fry for 2 minutes until the oil begins to separate.

   Time: PT2M

   Temperature: Medium heat

8. Cook Onion‑Ginger‑Garlic Paste

   Add the prepared spice paste to the pan. Sauté for 3 minutes, stirring continuously, until the raw smell disappears.

   Time: PT3M

   Temperature: Medium heat

9. Add Tomatoes

   Stir in the grated tomatoes (2 small). Cook for another 3 minutes until the mixture thickens slightly.

   Time: PT3M

   Temperature: Medium heat

10. Introduce Water and Simmer

    Pour in 1 cup water, add 1 tsp salt and 0.25 tsp asafoetida. Stir and let the gravy simmer for 5 minutes until the oil separates clearly.

    Time: PT5M

    Temperature: Medium heat

11. Add Yogurt

    Lower the heat, whisk in 0.5 cup full‑fat yogurt, mixing quickly to prevent curdling. Cook for 2 minutes.

    Time: PT2M

    Temperature: Low heat

12. Flavor Boosters

    Stir in 1 tbsp fennel powder, 1.5 tsp sugar, and 1 tbsp cashew paste. Cook for 2 minutes, allowing flavors to meld.

    Time: PT2M

    Temperature: Low heat

13. Combine Fried Potatoes

    Gently add the fried potatoes to the gravy. Mix so the potatoes are coated, then cook for 5 minutes on low heat.

    Time: PT5M

    Temperature: Low heat

14. Final Spice Touches

    Add 0.5 tsp chaat masala, 1 tsp mixed garam masala, and 1 tsp crushed kasuri methi. Stir well.

    Time: PT1M

15. Richening Agents

    Stir in 0.25 cup grated khoya and 0.25 cup tomato ketchup. Cook for 2 minutes until fully incorporated.

    Time: PT2M

    Temperature: Low heat

16. Optional Cream Finish

    If using, swirl in 2 tbsp fresh cream for extra richness. Mix gently.

    Time: PT1M

17. Dum (Slow Cook)

    Cover the pan with a tight‑fitting lid or a heavy plate. Reduce flame to low and let the curry steam‑cook (dum) for 18 minutes, shaking the pan gently once halfway.

    Time: PT18M

    Temperature: Low heat

18. Garnish and Serve

    Turn off the heat. Garnish with chopped fresh coriander, sliced green chilies, and thin ginger strips. Serve hot with naan, roti, or rice.

    Time: PT2M

Nutrition Facts

Calories

280

Protein

5 g

Carbohydrates

30 g

Fat

15 g

Fiber

4 g