Dum aloo is described as soft baby potatoes dipped in rich and creamy onion-tomato gravy. & you don’t need to deep fry potatoes to get that burst of taste and flavors. Just let the spices, other ingredients, and the cooking process do their magic.
I love dum aloo. I love anything that is made of potatoes. But I never used to make dum aloo because it required deep frying of potatoes. But whenever I used to see tiny baby potatoes in the market, I used to feel like buying them and make dum aloo at home. Baby potatoes look so cute. Right?
One day, I just decided to make dum aloo without deep-frying the potatoes and see how it tastes. I worked on the gravy, made it rich and creamy using cashew cream. I added a hit of tanginess with the curd and to balance that I added a pinch of sugar. And the game-changer is the master of all ingredients – Kasuri Methi. It makes the gravy even tastier.
I poked holes in the potatoes so that the flavor can reach deep inside them. I worked on the process of cooking too where I let the potatoes cook in the gravy for a little longer. It develops more flavor. The end result was so damn delicious. Jatin said that these are irresistible. I made it for my chef friends. They all loved it so much and even asked for the recipe. Finally, the mission was accomplished to make a delicious non-fried dum aloo.
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PREPARATIONS FOR THE RECIPE
In restaurants, the potatoes are deep-fried to get a nice firm and tender texture and also to make the recipe delicious. But I don’t do that. I simply poke the potatoes and dip them in the hot boiling water for a few minutes. That doesn’t make it mushy and less tasty. Try this recipe and you will know what I am talking about. But for that, you need to use baby potatoes. They do not just look good in the recipe but they cook fast and retains their shape even after being dum-cooked for a long time. They don’t become mushy.
Also, you don’t need to peel the potatoes. They are tiny and peeling them is laborious. I used to do that. But not anymore. Moreover, their skin is so soft that after cooking you won’t even notice the skin.
To add a nice richness and creaminess to the gravy, I add cashew paste. Now, this is one preparation that you need to do in advance. I mean, you need to soak cashews for a few hours. But if you forgot to do that and you don’t have time, just soak cashews in hot boiling water for 10 to 15 minutes. They will be done. Easy, Right?
I also add a little extra water in the gravy after adding potatoes so that I can let the potatoes cook in it for a little longer. It lets them absorb all the flavor and the gravy also becomes so delicious and flavorful. One ingredient that is a must is Kasuri Methi. That is a game-changer in all the gravies. I even add it in dal makhani, paneer tikka masala, pindi chole. It makes everything tastier.
CAN WE MAKE IT VEGAN?
Yes. Of course.
One non-vegan ingredient that I added in the gravy is Curd. It adds a nice tanginess to the gravy. But you can simply omit that. Even the tomatoes give a hint of tanginess to the gravy. Or if you have vegan curd, just add that. I tried it with vegan soy yogurt too and it was hard to tell any difference. I added ghee in the end but that is totally optional. You can skip it and it won’t change the taste.
HOW TO SERVE DUM ALOO?
You can serve it with hot chapatis and plain rice. If you want to party at home, just make some parathas or naan. They taste so very good with dum aloo. You can make jeera rice too.
If you find it too spicy, enjoy this with some curd on the side. Also, don’t forget some thinly sliced onions for a salad.
MORE INDIAN CURRIES TO TRY
Now you are all ready to make this delicious dum aloo at home. It is perfect for lunch or brunch over the weekend. So, grab all the ingredients because you are ready to make a happy meal for yourself.
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Happy Cooking 🙂
Love from us
Richa & Jatin
Delicious Dum Aloo – Non-Fried.
Non-Fried and Tasty.
- 300-350 g Baby Potatoes unpeeled
- Water to boil
- 1 tsp Salt
- 2 tbsp Cashews
- Hot Water to soak cashews
- Water (Room Temperature) to blend
- 2 Onion medium
- 3 Tomato large
- 4 clove Garlic peeled
- 2-Inch Piece Ginger
- 2 to 4 Green Chilli
- 1 to 2 tbsp Cooking Oil
- 2 Bay Leaves
- 3 Cloves
- 2 Cardamom
- 1-Inch Cinnamon Stick
- 1 tsp Red Chilli Powder
- 1/4 tsp Turmeric Powder
- 1/2 tsp Garam Masala
- 1/4 tsp Roasted Cumin crushed
- Salt to taste
- 2 to 3 tbsp Curd
- 400-500 ml Water
- 1 pinch Sugar
- 2 tsp Kasuri Methi
- Coriander Leaves chopped, to garnish
- 1 to 2 tbsp Ghee optional
- Boil some water in a deep pan and add some salt to it. Water should be enough to soak all the potatoes in.
- Wash baby potatoes and poke them all over using a knife or a fork. This allows the flavor to seep inside them.
- Drop baby potatoes into the boiling water and let them soaked in for 5 minutes. Then, drain off.
- Keep them aside.
- Soak cashews either in normal room temperature water for a couple of hours or soak them for 10 minutes in hot water. This makes a creamy paste.
- Once soaked, rinse them with water.
- Add them to a blender with a little water. Blend well to make a smooth paste. Keep it aside.
- Paste 1: Cut onions, ginger, garlic, and green chili. Add them to a blender. Blend well to make a paste.
- Paste 2: In a blender, add cut tomatoes. Blend well to make a smooth puree. Keep it aside.
- Heat oil in a pan and add whole spices - bay leaves, cloves, cardamom & cinnamon. Saute for a few seconds only.
Careful. They burn fast.
- Add onion paste (Paste 1) to the pan and cook till it becomes slightly brown and all the moisture is evaporated. It takes 5 to 7 minutes.
- Once the onion is done, add tomato puree. Mix well.
- Add red chili powder, turmeric powder, and salt. Mix well. Cook till all the moisture is evaporated. Keep stirring in between.
- Once all the moisture is evaporated and it starts releasing the oil, add the cashew paste. Cook for 1 to 2 minutes.
Cashew paste makes the gravy rich and creamy.
- Add curd. Mix well for 1 to 2 minutes. Curd may curdle so whisk vigorously.
- Now, it's time to add the baby potatoes. Add baby potatoes, garam masala, and roasted cumin. Mix well.
- Add water and mix. Cover and let it cook till the gravy thickens. Keep stirring in between. It takes around 20 to 30 minutes.
Keep the flame low.
- Once done, just cut the potato using the spatula. If it passes through, it means the potatoes are well cooked.
- Add a pinch of sugar and Kasuri methi. Mix well and switch off the flame.
Sugar balances the flavor (tanginess) of the gravy.
- Finish it off with some chopped coriander leaves and ghee.
- Serve hot with some chapatti and rice. Enjoy your homemade happy meal :)