Restaurant Style Dum Aloo Curry Recipe
- 1 tbsp oil
- salt as needed
- â½ to â¾ tsp garam masala
- 1 tsp ginger garlic paste
- 250 grams potatoes (about 25 small baby potatoes)
- â¼ cup oil or as needed for frying
- 1 cup cubed onions (preferably blanched)
- 1 medium tomato deseeded( do not use sour tomato)
- 10 cashew nuts
- 1 small or half bay leaf
- 1 green cardamom / elaichi
- 1 slit green chilli
- â½ to â¾ tsp coriander powder
- â½ to â¾ tsp kashmiri chilli powder
- little turmeric powder
- 3 tbsps thick curd / plain yogurt ( do not use sour one)
- â¼ tsp kasuri methi / dried fenugreek leaves
- coriander leaves few chopped
- Carbohydrate 3.54379166660658 g
- Cholesterol 0 mg
- Fat 18.4838750273868 g
- Fiber 0.325833333326571 g
- Protein 1.64885833332718 g
- Saturated Fat 2.73269583687902 g
- Serving Size 1 1 to 5 (25g)
- Sodium 40.4996666666227 mg
- Sugar 3.21795833328001 g
- Trans Fat 0.867563334646937 g
- Calories 181 calories
Step-by-step
- Wash and peel potatoes. If using large potatoes, then cube them to equal size. If using baby potatoes make sure all are of the same size. Prick them with a fork or tooth pick to ensure they get cooked from inside as well.
- Bring 3 cups water to a in a pot and boil them for 3 mins. Remove them and wipe off or allow to air dry. In the same water you can boil onions for 2 to 3 mins and blanch them. Boiling onions is optional & is suggested to prevent bitterness from some variety of onions.
- Heat oil and fry them until lightly golden. Set aside.
- Make a fine paste of cashews, onions and tomatoes.
- Heat a pan with oil, and saute bay leaf and cardamom. Fry ginger garlic paste until the raw smell goes.
- Add the onion tomato paste and saute until the raw smell goes away and the paste thickens slightly.
- Add chili powder, garam masala, salt and turmeric. Saute until the masala smells good and leave the sides of the pan.
- Add curd and saute until it turns thick.
- Add potatoes and ½ to ¾ cup water. Stir well and bring the mixture to a boil.
- Cover and cook on a low heat for 5 to 7 minutes. At this stage the gravy must be thick and potatoes fully cooked.
- Sprinkle crushed kasuri methi. Stir and cook for just another minute. switch off.
- Sprinkle coriander leaves and transfer dum aloo to a serving bowl. Keep covered until dum aloo is served.
When counter space is limited to a single cutting board and burners are crowded, preparing a multi-component curry requires strategic workflow. This dish relies on a heavy-bottomed pan to maintain steady heat during the long reduction phase, preventing the cashew-onion paste from scorching at the base. Standard non-stick skillets often lack the thermal mass required for proper oil separation, making a seasoned cast-iron kadhai or stainless steel pan the superior choice for managing these starches.
Pricking the potatoes before boiling is the single technique that determines success or failure here. Without deep punctures made using a fork or wooden toothpick, the interior starch remains dense while the exterior overcooks in the hot oil. Piercing the surface allows the steam to escape during the initial three-minute boil and creates microscopic channels for the spiced gravy to penetrate later. Air-drying those boiled potatoes thoroughly before frying prevents dangerous oil splatters and guarantees a crisp outer skin that holds its shape during the braise.
Blending the cashews, tomatoes, and blanched onions into a cohesive puree requires an immersion blender or a small-capacity grinder jar. Large countertop blenders will struggle with such small volumes and fail to break down the nuts completely, leaving a grainy texture instead of a velvety sauce. When incorporating the yogurt, keep the heat low and stir constantly to prevent curdling. Finish the dish by crushing the dried fenugreek leaves strictly between your palms just before dropping them in, releasing the volatile oils trapped in the dried leaves.
