Dum Aloo
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Dum Aloo is a classic North Indian delicacy where small baby potatoes are slow-cooked in a rich and spicy gravy. The term 'Dum' refers to the technique of slow cooking under pressure, allowing the flavors to penetrate deep into the potatoes. There are two popular versions: the spicy Kashmiri Dum Aloo and the creamy Punjabi version. The gravy is made from a base of yogurt or tomatoes, enriched with cashews and aromatic spices. The potatoes have a soft, melt-in-the-mouth texture that pairs beautifully with the thick sauce. It is a festive dish that is best enjoyed with butter naan or saffron rice.
Ingredients
Cooking Instructions
Tips & Secrets
- Pricking the potatoes is the most important step to ensure the spices reach the center of the potato.
- Frying the potatoes until they have a thick golden crust prevents them from breaking in the gravy.
- For an authentic Kashmiri version, use plenty of dry ginger powder (sonth) and fennel powder (saunf) instead of onions.
- Always keep the flame on low while adding yogurt to prevent it from splitting and ruining the texture of the gravy.
Nutritional Information(Per 250g)
260 kcal
4g
16g
28g
Note: Nutritional values are professional estimates per standard serving (~200-250g / ml) and may vary based on ingredient quality and preparation methods.