Dum Aloo Recipe: 3 Ways to Serve Potato Curry
Written by MasterClass
Last updated: Mar 4, 2022 • 3 min read
Dum aloo, or fried potatoes simmered in a creamy red sauce, originated in the Kashmir Valley and quickly spread throughout India and abroad. This Kashmiri-inspired recipe gets its red color from Kashmiri red chili powder, not tomatoes, and its creamy consistency from yogurt, rather than nuts or heavy cream.
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What Is Dum Aloo?
Dum aloo is a popular Indian potato-based recipe, consisting of cooked baby potatoes served in a spiced gravy. To make the dish, you first steam, par-boil, or pressure cook the potatoes, then pan-fry them until they are golden brown and tender. Finally, simmer the crispy potatoes in a fragrant spiced sauce, then serve the curry with a few pieces of naan.
3 Styles of Dum Aloo
Dum aloo potato curry recipes vary by region and personal preference. Here are some of the most common styles:
- 1. Kashmiri: Kashmiri dum aloo is sour and spicy, with a fiery, vibrant color from Kashmiri red chili powder. The sauce does not contain garlic, tomatoes, or onions and relies on full-fat plain yogurt or curd for texture and tangy flavor.
- 2. Punjabi: Punjabi dum aloo, or North Indian-style dum aloo, is less spicy than the Kashmiri style and features a sauce made with onions and tomatoes. Yogurt or cashew paste are both common additions to the dish.
- 3. Restaurant-style: Restaurant-style dum aloo curry features a creamy gravy made from onions and tomatoes. The signature thick, sweet-and-savory sauce gets its heft from cashew nuts puréed into a smooth paste. Chefs often finish this rich sauce with heavy cream.
3 Ways to Serve Dum Aloo
No matter which variation you prefer, dum aloo, with its bite-sized pieces of potato and aromatic sauce, is ideal for a light meal, snack, or starter. Here are a few ways to serve the dish:
- 1. As part of a larger meal: Serve dum aloo as an appetizer or pair it with other vegetarian side dishes and condiments, like tandoori paneer, saag (stewed mustard greens), and cucumber raita.
- 2. With flatbread: Serve dum aloo with naan, roti, or paratha (plain or stuffed with paneer or spiced cauliflower) for dipping.
- 3. With rice and condiments: Serve dum aloo with steamed rice. Condiments like pickles and relishes can cleanse the palate between bites. For something special, try jeera rice, or basmati rice perfumed with whole cumin seeds.
How to Store Dum Aloo
Store leftover dum aloo in an airtight container in the refrigerator, where it will keep for three to four days. For best results, reheat in a skillet over medium heat. For long-term storage, freeze the dum aloo sauce separately. Prepare the potatoes the day you plan to serve the dum aloo.
Kashmiri-Style Dum Aloo Recipe
makes
prep time
5 mintotal time
40 mincook time
35 minIngredients
- 1
Bring a large pot of salted water to a boil and add the potatoes. Boil the potatoes just until they’re soft enough to pierce with a paring knife, about 10 minutes. They should still be relatively firm.
- 2
Drain the potatoes and set them aside to cool. When the potatoes are cool enough to handle, peel them (if desired). Use a toothpick to poke a few holes in the surface of each potato.
- 3
In a large skillet or frying pan, heat the oil or ghee over medium-high heat. When the oil begins to shimmer, add the boiled potatoes and deep-fry until they’re golden brown and crisp all over. Using a slotted spoon or spider strainer, transfer the fried potatoes to a paper towel-lined plate to blot away any excess oil.
- 4
Discard the frying oil, saving about 2 tablespoons in the pan. Return the pan to medium heat. Sauté the whole spices (the cinnamon stick, cardamom, bay leaf, and fennel seeds) until fragrant, about 1 minute. Add the chili powder, and stir well to combine.
- 5
Lower the heat and add the yogurt. Working quickly, but being careful not to splatter the hot oil, whisk to combine.
- 6
Add the ginger, garam masala, coriander, and turmeric, and season with salt and pepper. Add a ½ cup of water (more for a looser sauce or less for a thicker one), and bring to a rolling simmer. Taste and adjust the seasoning as needed.
- 7
Add the fried potatoes to the sauce. Cover and cook on medium-low heat, stirring a few times, until potatoes have absorbed the surrounding flavors and sauce has thickened slightly, about 5 minutes. Remove the pan from the heat and discard the cinnamon stick.
- 8
Serve the dum aloo in shallow bowls garnished with chopped cilantro.
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