Kitchen Recipe Collection
Indian Dum Aloo
Baby potatoes deep-fried until golden, then slow-cooked (Dum) in a heavily spiced, vibrant red yogurt-based gravy.
- Prep
- 20 min
- Cook
- 45 min
- Total
- 65 min
- Servings
- 4
- Difficulty
- medium
- Cuisine
- indian
Ingredients
Scaled for 4 servings
- baby potatoes
- yogurt
- kashmiri red chili powder
- fennel powder (saunf)
- dry ginger powder (saunth)
- mustard oil
- cumin seeds
- asafoetida (hing)
- oil for frying
Equipment
- Deep wok (kadai)
- Heavy-bottomed pan with a tight lid
Instructions
- 1
Prep Potatoes
Boil baby potatoes until they are just 80% cooked. Peel them and prick them all over with a fork or toothpick so they absorb the gravy.
- 2
Fry Potatoes
Heat oil in a kadai and deep-fry the pricked baby potatoes on medium heat until they form a tough, golden-brown crust.
- 3
Prepare Spice Paste
In a bowl, mix a generous amount of Kashmiri red chili powder with a little water to make a bright red paste.
- 4
Whisk Yogurt
Vigorously whisk the yogurt with fennel powder (saunf) and dry ginger powder (saunth) until completely smooth.
- 5
Temper Spices
In a heavy pan, heat mustard oil to smoking, then let it cool slightly. Add cumin seeds, hing (asafoetida), and whole black cardamom.
- 6
Add Chili Paste
Add the red chili paste and fry for a minute until the oil turns bright red.
- 7
Add Yogurt
Lower the heat entirely. Slowly pour in the whisked yogurt mixture, stirring continuously and rapidly in one direction to prevent it from splitting.
- 8
Cook the Gravy
Keep stirring until the gravy comes to a boil and the oil separates and floats to the top.
- 9
Add Potatoes
Drop the fried baby potatoes into the boiling gravy. Add salt.
- 10
Seal for Dum
Add half a cup of hot water. Cover the pan with a tight-fitting lid, sealing it with dough or foil to trap the steam.
- 11
Slow Cook
Cook on very low heat (Dum) for 15-20 minutes. This forces the flavors deep into the potatoes.
- 12
Serve
Break the seal. The potatoes should be tender and soaked in the thick, red, oily gravy. Serve hot with naan or rice.
Cooking Tips
- Pricking the potatoes and frying them is essential; the crust acts like a sponge for the rich gravy.
- Authentic Kashmiri Dum Aloo uses no onions, no tomatoes, and no garlic.
Variations
- Punjabi Dum Aloo: Uses an onion-tomato base with cream and cashews instead of the yogurt-fennel base.
Chef's Notes & Storage
- A classic delicacy from the Kashmir valley, known for its intense red color but surprisingly mild heat.
Nutrition Estimate
310 calories · 5g protein · 35g carbs · 18g fat · 4g fiber per serving
