24 September, 2023

Dum Aloo

Posted in : Veg Curries, vegetarian on by : splodhia Tags: , , , , , ,

Dum Aloo is a popular Indian dish that originated in the northern regions of India, especially Kashmir. It is a flavorful and rich potato curry cooked in a spiced tomato-based gravy. The name “Dum Aloo” derives from “Dum,” which means slow-cooking or steam-cooking, and “Aloo,” which means potatoes. This name reflects the cooking method that people use to prepare the dish.

People trace the history of Dum Aloo back to the Kashmir Valley, where it is believed to have its origins. Kashmiri cuisine is famous for its aromatic spices and rich flavors, and Dum Aloo is no exception. People initially created this dish as a vegetarian alternative to the more renowned Dum Pukht dishes, which involve slow-cooking meats like lamb or chicken.

To prepare Dum Aloo traditionally, you parboil small potatoes and then fry them until they turn golden brown. After frying, you simmer these potatoes in a flavorful and creamy tomato-based gravy, often infused with a blend of aromatic spices like cinnamon, cardamom, cloves, and bay leaves. Kashmiri cuisine also features the use of yogurt and dried fruits such as raisins, which chefs sometimes add to give Dum Aloo a sweet and creamy dimension.

Over time, Dum Aloo has evolved, with different regions in India putting their unique twist on the dish. Depending on the region, you may find variations that include different spices, nuts, or even the addition of cream or yogurt to the gravy. These regional variations have made Dum Aloo a diverse and beloved dish enjoyed throughout India.

Typically, Dum Aloo is served with Indian bread such as naan or paratha or with steamed rice. It has also gained popularity outside of India and can be found on the menus of Indian restaurants worldwide, often with variations to suit local tastes.

In summary, Dum Aloo is a delicious and aromatic Indian dish with its roots in the Kashmir Valley. Its rich history has evolved over time, leading to various regional adaptations and making it a cherished part of Indian cuisine.

From Kashmir to Kerala, it's adored,
A symphony of flavors, we can't ignore.
Served with naan or rice, it steals the show,
Dum Aloo, to you, we bow low!

Dum Aloo

Print Recipe
Course Main Course
Cuisine Indian
Servings 4

Ingredients
  

Ingredient for Gravy

  • 2 tbsp Ghee / Oil
  • 1 large Onion
  • 2 tsp ginger-garlic paste
  • 2 Large Tomato Pureed
  • 1/2 cup Tomato Sauce
  • 1 tsp Chilly Powder
  • 1/2 tsp Cumin Powder
  • 1/2 tsp coriander powder
  • 1/2 tsp garam masala
  • Salt To taste
  • 1/2 cup creame (or use cashew paste for a vegan option)
  • Chopped fresh coriander leaves for garnish

Ingredients for the Potato Marinade

  • 12-16 Baby Potatoes (or 4 medium-sized potatoes, cut into quarters)
  • 1/2 cup Yogurt (curd)
  • 1 tsp red chili powder
  • 1/2 tsp turmeric powder
  • Salt to taste

Instructions
 

Instruction

  • Wash and peel the baby potatoes (or quarter the medium-sized potatoes). Prick them with a fork to allow the marinade to penetrate. In a bowl, mix yogurt, red chili powder, turmeric powder, and salt. Coat the potatoes with this mixture and let them marinate for at least 30 minutes.
  • Heat oil or ghee in a heavy-bottomed pan over medium heat. Add the marinated potatoes and cook until they turn golden brown on all sides. Remove the potatoes and set them aside.
  • In the same pan, add more oil if needed. Add chopped onions and sauté until they turn translucent.
  • Add ginger-garlic paste and sauté for a couple of minutes until the raw smell disappears.
  • Add tomato puree, tomato sauce (if using), red chili powder, cumin powder, coriander powder, garam masala, and salt. Cook this mixture until the oil starts to separate from the masala (spice mixture).
  • Add the fried potatoes to the gravy and stir well to coat them with the masala.
  • Reduce the heat to low and let the potatoes simmer in the gravy for about 10-15 minutes, or until they are cooked through and tender.
  • Stir in the cream (or cashew paste for a vegan version) and cook for another 2-3 minutes.
  • Garnish with chopped fresh coriander leaves.
  • Serve hot with naan, paratha, or steamed rice.