Dum Aloo

How to make Dum Aloo, Winter Special Shahi Dam Aloo Recipe with Stepwise images of each step, Restaurant style Kashmiri Dum Aloo Recipe, Indian Baby Potatoes Recipe

Sharing step by step recipe of Dum aloo with images of each step. Dum Aloo is a very famous Kashmiri vegetarian dish prepared with baby potatoes which are cooked in semi spicy, creamy tomato based rich gravy.. 

Dam Aloo is also called as dam Aloo and alu dum. Dum Aloo is a Hindi word. Aloo means Potatoes. Dum (Dam) means cooked with steam, (Warm beneath, signifying the steam). Dum cooking means to cook food on slow flame with tightly covered lid to minimize evaporation and heat loss and food gets cooked in the steam, which is released from the food. Dum cooking is mainly done on Handi (Cookware). Handi is a deep, wide mouthed round spherical shaped earthenware or metal pot used in Indian cooking. It resemble with the Beanpot...

Today's recipe is not the authentic aloo dum recipe. It is my version of this recipe As usual, I'm going to follow today's dum Aloo recipe in my own style I'm very confident with this preparation as this is always super duper hit and most relished dum Aloo recipe .. 

The action plan for this recipe is to slow cook boiled and sautéd potatoes in the rich creamy onion tomato based gravy. 

☑ Let's start with the recipe details :-

⚫Preparation time 15-20 min

⚫Cook time 40-45 min

⚫Serving 4-5

⚫Cuisine - Indian

⚫Course - Main Course (Vegetarian)

⚫Level of difficulty - medium

⚫Spice level - moderately spiced

☑Ingredients required 

⚫½ kg baby potatoes 

⚫2 onions (preferably small size)

⚫2 tomatoes (preferably small size) 

⚫8-10 Cashew

⚫1tbsp poppy seeds (khus khus)

⚫1tbsp sesame seeds (til)

⚫5-7 whole black pepper

⚫1-2 Kashmiri red chilly

⚫1-2 garlic clove

⚫2-3 cloves

⚫½ tsp ginger - chopped 

⚫½ green chilly (or as per your taste) 

⚫1tsp cumin seeds

⚫1tsp Shahi jeera 

⚫3tsp Kasturi methi (dry fenugreek leaves)

⚫2tbsp fresh milk cream

⚫1tbsp milk powder (optional) 

⚫1tbsp butter

⚫3 tsp cooking oil

⚫2-3 tsp sugar

⚫Salt to taste

☑ Method 

♨ Step 1 Mise en place- vegetable cutting

▪Tomatoes - sliced or roughly chopped 

▪ Onion - Sliced

▪ Ginger - peeled and chopped 

▪ Garlic peeled and chopped

▪Baby potatoes - Prick the potatoes all over with the help of fork and keep them in salty water for 10-15 minutes, then pressure cook with 1-2 whistles depending on quality of baby potatoes or boil them in an open pot for 7-8 min. I always prefer boiling baby potatoes in an open pot to avoid them getting very soft or mushy.. Drain the water, peel the skin, keep aside until called for..

♨ Step 2 cooking time

◾Heat oil in a pan, add onions, saute for 5-7 minutes or till the onion turns light golden brown.

◾Add  ginger, garlic, green chilly and tomatoes, cook till it becomes pulpy.

◾Now add all the other ingredients mentioned above. Ingredients to be added : red chilly, cumin seeds, Shahi jeera, whole black pepper, cloves, cashew, poppy seeds and sesame seeds.

◾Saute for just a minute or two. Switch off the gas stove. Allow it to cool down and then grind to smooth paste by adding fresh milk cream and milk powder.

◾Now take butter in the same pan. Add the boiled potatoes, saute them for 3-5 minutes. Add Kasturi methi, turmeric powder, red chilly powder, sugar and salt taste, cook for a min or two. 

◾Add onion, tomato paste and 2 cups of water. Cover the lid and cook for 8-10 minutes till oil separates from the gravy.

◾Take out from heat serve hot garnished with coriander leaves and onion rings.