RESTAURANT STYLE DUM ALOO | DUM ALOO RECIPE | दम आलू रेसिपी | ALOO DUM

baby potatoes

🥗Healthier: sweet potatoes

💰Cheaper: regular potatoes

Sweet potatoes add a nutritious twist while regular potatoes are more economical.

yogurt

🥗Healthier: coconut yogurt

💰Cheaper: buttermilk

Coconut yogurt is dairy-free while buttermilk is often less expensive.

garam masala

🥗Healthier: homemade spice blend

💰Cheaper: individual spices

Homemade blends can be healthier and using individual spices can reduce costs.

green chilies

🥗Healthier: jalapeños

💰Cheaper: red pepper flakes

Jalapeños provide similar heat while red pepper flakes are often more accessible.

Boil the potatoes in a pressure cooker with 1 whistle, cool & peel. (You can also boil the potatoes in a pan with water after adding 1 tsp salt. Cook it on high to medium heat for around 12-15 mins till the potatoes are fork tender. Strain it and run water over it to cool. Peel and set aside)

Fry the potatoes in oil till golden, remove & set aside.

For the Curd-Masala mix, whisk the curd, add all the masalas indicated above and water. Mix well and set aside.

Grate the 2 onions. You can grate using a grater or rough grind it in a mixie grinder/blender. Do not grind into a smooth paste.

Heat oil in a kadhai. Add the whole garam masalas & bayleaf. Allow it to splutter.

Give a stir & then add the grated onion. Fry on medium heat for 2 mins and then add the Ginger Garlic paste.

Mix well & fry on medium heat for around 6-7 mins till the colour starts changing.

Add the tomato purée, mix & fry for another 3 mins.

Now, switch off heat, add the Curd-Masala mix & mix well.

Switch the heat back on and keep stirring on low to medium low for around 5 mins till oil separates.

Now add 150 ml water, give a mix and add the fried potatoes.

Cover & cook on low heat for 10 mins.

Now add the Garam Masala powder, mix & simmer on low heat for 2 mins.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens