Published: by Absolutely Recipes, in the Indian recipes category.

Dum Aloo Recipe.

Ingredients:

400 To 500 grams potatoes (1 lb or 25 small baby potatoes)
11/4 cup onions cubed (2 medium, 230 grams)
1 cup tomatoes chopped (2 medium, 180 grams)
12 cashew nuts or almonds
2 to 3 tbsp oil
1 green chilli chopped (optional)
1 tsp ginger garlic paste (or 1 inch ginger & 3 garlic cloves finely minced)
3/4 tsp salt (adjust to taste)
3/4 to 1 tsp sugar to balance the flavors
1/4 cup plain yogurt (thick curd) (refer notes)
1 tbsp coriander leaves finely chopped for garnish
spices for dum aloo
1 bay leaf (very small or half)
2 green cardamom
1 tsp garam masala (adjust to taste)
1 tsp coriander powder
3/4 to 1 tsp kashmiri red chilli powder (low heat kind, or paprika)
1/4 tsp turmeric powder
1/4 tsp fennel seeds powder (optional, but recommended)
1 tsp kasuri methi (dried fenugreek leaves)

Recipe Instructions:

For dum aloo
wash and peel potatoes.
If using large potatoes, then cube them to equal size about 1 1/2 inch each.
If using baby potatoes make sure all are of the same size.
Bring 3 to 4 cups of water to a rolling boil in a pot.
Then add the potatoes.
Boil them until they are half cooked.
To check, prick them with a fork, you will feel them hard but not very hard.
Remove them from water with a slotted spoon.
Set aside to cool & dry.
This step is optional but gives a good texture to the potatoes.
Heat 3 tbsps of oil in a non-stick pan.
Add the potatoes and shallow fry them on a medium high flame until golden.
Remove them to a plate.
Prick each aloo with a fork 3 times so it absorbs the flavors of the gravy.
Ensure you don't overdo this and break them.
Bring 2 cups of water to a boil and add onions to it.
Boil for 6 to 8 minutes until they turn pale and transparent.
Drain them completely & rinse with cold water.
Drain again.
Add them to a blender jar along with cashews and tomatoes.
Make a smooth puree.
If you do not have a powerful blender, then filter the puree.
Keep this aside.
Making dum aloo
heat a pan with 2 tbsps oil.
Add bay leaf and cardamom.
Then add ginger garlic paste & fry until the raw smell goes away.
Add the onion tomato paste and saute until the raw smell goes away and the paste thickens slightly.
Next add chili powder, garam masala, coriander powder, salt, fennel seeds powder, sugar and turmeric.
Saute until the masala becomes thick, smells good and aromatic.
(Check step-by-step photos above)
meanwhile, whisk yogurt in a small bowl until smooth.
Then add 2 tbsps of the onion tomato masala to the whisked yogurt.
Mix it well and add back to the pan.
Saute until the masala turns thicker.
Add potatoes and pour 1/2 cup water.
Stir well to make a gravy.
If needed add more water as required.
Bring the gravy to a boil.
Cover with a tight lid or foil.
Dum cook on a low heat for 5 to 7 minutes.
At this stage the gravy must be thick and potatoes fully cooked.
Sprinkle crushed kasuri methi.
Taste test and add more salt if needed.
Turn off.
Lastly sprinkle coriander leaves and transfer dum aloo to a serving bowl.
Keep covered until dum aloo is served.
Serve it with basmati rice, roti, butter naan or even with flavored rice like jeera rice, ghee rice or pulao.
Instant pot
bring 1 1/2 cups water to a rolling boil in a small pot.
Add the cubed onions and boil them for 6 to 8 mins, until transparent.
Drain them completely and rinse with cold water.
Drain again.
Add these to a blender jar along with tomatoes & cashews.
Blend to a smooth puree.
Peel and dice the potatoes to 1 1/2 inch pieces & keep them in water.
Press the saute button on the instant pot and pour oil to the steel insert.
Add bay leaf and green cardamoms to the hot oil.
Followed by ginger garlic paste.
Saute for 30 to 60 seconds until the raw smell goes away.
Then add the onion tomato paste, red chilli powder, garam masala, coriander powder, salt, sugar and fennel powder.
Saute for 3 to 4 until the mixture turns slightly thicker.
While this is done, whisk yogurt in a small bowl until smooth.
Take 2 tbsps of the onion tomato masala to the yogurt and mix it well.
Pour it back to the pot.
Mix everything well and saute for another 3 to 4 minutes.
The mixture turns very aromatic and you will get the caramelized smell.
The raw smell of tomatoes has to go away by then.
Do not burn.
Press cancel button.
Pour 1 3/4 cups water and deglaze the pot with a wooden spatula to release the bits of masala stuck at the bottom.
Do not skip this step.
Drain the water from diced potatoes and add them here.
Taste test the gravy and add more salt if needed.
Secure the instant pot with the lid and position the steam release value to sealing.
Press pressure cook button and set the timer to 4 minutes.
The ip beeps when it is done.
Wait for 6 to 7 minutes and then release the pressure manually by gently moving the steam release handle to venting.
You see the dum aloo gravy is almost thick yet slightly runny.
The potatoes also will be perfectly done.
Crush kasuri methi and add it.
Press saute button and let it cook for 30 to 60 seconds.
The gravy will thicken further after cooling.
Garnish with coriander leaves and serve with naan or plain basmati rice.

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