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    Home > Main Dishes > Dum Aloo Restaurant Style (Slow Cooked Potato Curry Restaurant Style)

    Dum Aloo Restaurant Style (Slow Cooked Potato Curry Restaurant Style)

    Last updated December 10, 2019. Originally posted November 9, 2017 By Jyothi Rajesh 6 Comments

    Recipe Video Print

    This restaurant style dum aloo has fried baby potatoes cooked in wonderful aromatic spiced creamy delicious gravy is one of the most popular item on the menu in North Indian restaurants.

    Dum Aloo

    DUM ALOO RECIPE

    It’s a classic dish that is popular item in vegetarian gravies to order. This smooth, perfect rich gravy is served with puri, rice, pulao, naan, rotis. 

    Also called as aloo dum this dish is hard to resist. There cant be any/many people who does not love potatoes. The meaty, starchy root vegetable turns into the most delicious food however you cook it! Do you agree?

    Fry it, boil and mash it, add it to gravy, throw it in biryani and pulao oh so yummm, all of it! Potatoes are one of my weakness and I can’t stop eating this vegetable.   

    Dum Aloo
    Dum Aloo served in black bowl

    I even end up fighting for the last one most times. I love biryani and when it’s a vegetable biryani that’s on my plate, I look for potatoes. Mom’s uruzhai poriyal(potato side dish) that is best served with simple everyday sambar rice is to die for. I have my college friends who would visit home just to request my mom to make that and eat. Even today they say my mom’s sambar rice and potato poriyal is the best comfort food that they remember from our college days!          

    This humble root vegetable got into a smooth creamy gravy and was cooked with aromatic spices and turned into one of the best potato gravy – the world agrees to – DUM ALOO. Try this guys and you’ll agree too!

    LOVE SPUD? TRY OUR OTHER FAVORITE POTATO RECIPES –

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    Dum Aloo

    Dum Aloo

    Dum aloo is slow cooked baby potatoes in creamy rich gravy. This flavor packed curry is vegetarians favorite to serve with puffed puri, roti, naan or pulao.
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    Course: Side Dish
    Cuisine: Indian
    Prep Time: 20 minutes
    Cook Time: 30 minutes
    Servings: 4 servings
    Calories: 270kcal
    Author: Jyothi Rajesh

    Ingredients

    • 1 lb baby potatoes
    • 6 no tomatoes make puree without adding water
    • 3 no onions
    • 3 no green chillies
    • 10 no cashew
    • 1 teaspoon ginger garlic paste
    • 1 no bay leaf
    • 2 ½ teaspoon coriander powder
    • ¼ teaspoon turmeric powder
    • 1 teaspoon Kashmiri red chili powder
    • 3 tablespoon Ghee/Oil
    • Salt to taste
    • 3 tablespoon fresh cream
    • ¼ cup yogurt (curd)

    For Spice Powder :-

    • 2 teaspoon cumin seeds I used 1 tspn of shah jeera and 1 tspn of normal jeera. You can use just normal cumin(jeera seeds)
    • 1 ½ teaspoon Fennel seeds (saunf)
    • 4 no cloves
    • 1 inch cinnamon stick
    • ½ teaspoon poppy seeds
    • 2 no cardamom
    • ¼ teaspoon fenugreek seeds

    For Garnish :-

    • 1 teaspoon Kasuri methi/Dried fenugreek leaves crushed
    • chopped coriander leaves for garnish

    Instructions

    • In a pan, dry roast all the ingredients mentioned under the list “For spice powder” in low flame until fragrant aroma is released. Remove from stove and allow it to cool. Using a mortar pestle or grinder , grind them into a coarse powder. Keep aside until use.
    • Wash potatoes. Boil potatoes until they are little more than half cooked. Peel the skin of the boiled potatoes(if you like the skin you can keep them on it. I do not like to eat skin, so I removed it). Heat about 1 tbpn of ghee or oil in a wide pan and fry the boiled potatoes gently until they change color and brown up a bit. Take care not to burn it. Remove from pan, keep aside.
    • To the same pan, add remaining ghee, add bay leaf and onion paste. Saute until onions+green chilies+cashew paste until raw smell disappears. Next add ginger-garlic paste and cook until raw smell disappears.
    • Add tomato puree and cook until oil seperates from the sides of the pan. This will take about 5-8 mins on medium flame. Now add all the dry spice powder(turmeric, corainder and red chilli powder) and salt and cook for 1-2 mins.
    • Now add about 1 to 2 tablespoon of powdered spices and cook for 2-3 mins.
    • Now add potatoes and mix until all potatoes are coated with the masala. Finally add water according to the consistency required and simmer the stove and allow it to boil for 5-8 mins. Check for salt and adjust accordingly.
    • Pour curd and cook for a minute, then pour the cream and stir well. Crush kasuri methi and sprinkle on top.
    • Remove from stove. Garnish with fresh coriander leaves. Restaurant stlye dum is ready. Serve it hot with hot poori’s or rotis.

    Video

    Notes

    Nutritional Info – Please keep in mind that nutritional information provided is only a rough estimate and can vary greatly based on products used.

    Nutrition

    Calories: 270kcal | Carbohydrates: 25g | Protein: 4g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 46mg | Sodium: 36mg | Potassium: 584mg | Fiber: 4g | Sugar: 2g | Vitamin A: 357IU | Vitamin C: 23mg | Calcium: 78mg | Iron: 3mg
    DID YOU MAKE THIS RECIPE?I love to see your creations. Tag me on instagram @CurryTrail or tag #CurryTrail!

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    dum aloo served in black bowl with puris
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    I'm Jyothi. This is my creative space where I share my stories on my culinary adventures. You will find a variety of recipes from across the world. Read more...
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