Dum Aloo Recipe

Dum aloo curry is a luscious and absolutely delicious recipe, perfect for family meals or gatherings and parties.

It's made using homemade freshly ground spice mix whose aroma when it hits the pan is mind-blowing.

My kids come running asking "Mom what are you making? It smells delicious!!"

Don't be deterred by the number of steps mentioned for this recipe, honestly, it doesn't take that much time and can even be prepped a day ahead to make it less overwhelming.

What is Dum Aloo

"Dum" is a process of cooking the contents of a pot (usually handi or similar vessel) on low flame for hours.

Traditionally the pot is closed with a lid and sealed with the dough which helps to trap the steam inside and help cook the food.

The Dum cooking process imparts an amazing flavor to the dish and is widely used in making Biryani.

So Dum Aloo is basically cooking aloo (potatoes) in its own steam (dum) that way they soak up all the flavors and tastes delicious!!

It is also referred to as Dam Aloo or Aloor Dum.

There are many variations of this recipe. Kashmiri Dum aloo is one of them but today am sharing my Punjabi style dum aloo recipe. 

To make Punjabi Dum Aloo, start by partially cooking the potatoes by boiling them (which makes peeling the skin easier) and then shallow frying (gives a nice texture and flavor).

Then potatoes are simmered for hours in the rich aromatic gravy allowing the potatoes to absorb all the flavors.

I haven't used the dough sealing process (traditional dum technique) but cooked using just the lid.

Recipe Ingredients

• Potatoes: I prefer using baby potatoes for this recipe. You can also use regular potatoes. In which case make sure to cut them in bigger chunks to avoid them from crumbling during the slow cooking process. 
• Whole spices (to grind): Cumin seeds, coriander seeds, fennel seeds, peppercorns, cinnamon stick, mace, green cardamoms, cloves, and dry red chilies.
• Other spices: Asafoetida (hing), turmeric, red chili powder, Kasuri methi (dry fenugreek leaves), bay leaf, salt
• Aromatics: Onion, ginger, and garlic
• Tomatoes: I like to use Roma tomatoes as they have a nice thick flesh and fewer seeds.
• Dairy: Curd/yogurt or cream, to make the curry wonderfully creamy.
• Cilantro leaves: Finely chopped for garnishing
• Oil and butter: For cooking and shallow frying

Step by Step Instructions

To make homemade dum aloo spice mix

1 - 4 - In a pan (or instant pot vessel on saute mode) dry roast the whole spices and allow them to cool completely. Grind the spices into powder. Keep aside.

This spice mix can be made ahead of time and keeps fresh when stored air tight.

Roasting the potatoes

Steps 5-8 are optional and can be skipped if you are pressed for time. In which case, you can directly peel the skin off and add the potatoes to the gravy, and cook.

However, I highly recommend these steps as it fastens the potato cooking process and roasting adds more flavor.

The intent of these steps is to partially cook the potatoes and finish cooking in the gravy.

5 - Wash the potatoes and transfer them to a pressure cooker along with water (sufficient to cover them) and teaspoon of salt. After 1 whistle on medium flame, turn off the heat. 

6 - Once the steam has escaped completely, open the lid and peel the skin off. 

For cooking in a pot, add potatoes to boiling water and cook for 5 mins. Turn off the heat and let it sit for another 5 mins and then peel.

7 & 8 - Heat oil in a pan and shallow fry the potatoes until they get nice brown spots on 2 or more sides. Stir in between but not too frequently as that will help. They brown better. Drain and remove on paper towel.

Prick the potatoes with a fork in a couple of spots. Keep aside. This ensures when we add them to the curry, the masala will seep in the potatoes.

You can also core them and stuff them with dry fruits like raisins or cashews to make them richer. I'm not a big fan of that so I skip it.

To make punjabi dum aloo

9 - In the pan (I generally use the same one in which we roasted the spices) heat oil and add bay leaf, asafoetida, and the onions and saute till onions are translucent.

Now add the ginger-garlic and mix well. Cook till the raw garlic smell disappears.

10 - Add the spice powder, mix well, and cook on low until the onions are slightly brown.

11 and 12 - Stir in the tomatoes and salt, cover, and cook until the tomatoes are soft and juicy. Now switch off the gas.

Allow the mixture to cool, remove the bay leaf and then blend either in a blender or with a hand blender into a smooth paste.

13 - In the same pan, heat 1 tablespoon of butter and add the ground masala paste to it. Add turmeric powder and Kashmiri red chili powder.

Let the masala cook until oil oozes from the sides.

14 - Now lower the heat, and add the whisked yogurt and cream slowly at a time mixing continuously until all is added and well combined. Mixing continuously will prevent the yogurt from separating. Simmer for 2 mins.

If you. have had issues with yogurt curdling, follow this method. In a bowl, whisk the yogurt until smooth. Add the onion-tomato curry a 2-3 tablespoon to the yogurt and mix to combine. Then add to the curry and mix. This helps bring the yogurt to almost the same temperature as curry and prevent curdling.

15 - Add the fried potatoes. You can adjust the gravy consistency by adding ½ to 1 cup of water. Cover tightly and cook the potatoes on dum on low heat for about 7-10 mins.

16 - Open the lid, stir and crush the Kasuri methi between palms and add it to the gravy. Simmer again for 2-3 mins (adjust consistency if needed)

Finally garnish with cilantro leaves and Dum aloo is ready!

Serve hot with Rice, paratha, naan, roti or your Indian bread of choice. 

You can refer to the recipe card for Instant Pot Instructions.

Recipe Tips and Notes

• I have used baby potatoes for this recipe but you can even use regular potatoes. In which case make sure to slice them in bigger chunks (4 pieces) to avoid them from crumbling during the slow cooking process. 
• I prefer to peel the skin off the potatoes but if you don't mind eating potatoes with skin on you could directly shallow fry the potatoes.
• Do not over boil the potatoes as they will crumble during the cooking process. The intent of boiling is to partially cook the potatoes and finish cooking in the gravy. Also makes peeling skin easier.
• Roasting potatoes is optional and can be skipped if you are pressed for time but highly recommend it as adds more flavor.
• Prick the potatoes with a fork in a couple of spots. This ensures when we add them to the curry, the masala will seep in.  
• Use the freshly ground homemade spice mix, it definitely elevates the taste. It might look like an additional step but is quick and easy so don't skip it.
• Kashmiri red chili powder gives this gravy a good color without making it too spicy, but regular red chili powder can be used as well. Just use it to taste.
• I prefer using yogurt and cream to finish this recipe. The tang and creamy combination work perfectly to bring this recipe together!
• I usually add my yogurt directly to the pan but if you have had issues with yogurt curdling, follow this method. In a bowl, whisk the yogurt until smooth. Add the onion-tomato curry a 2-3 tablespoon to the yogurt and mix to combine. Then add to the curry and mix. This helps bring the yogurt to almost the same temperature as curry and prevent curdling.
• To make the curry even richer, add 10 cashews while sauteing the onions and tomatoes.

Frequently Asked Questions

More North Indian Recipes

• Dal Makhani
• Petha Vadi
• Palak Paneer
• Vegetable Kofta Curry