Dum Aloo
Prep Time: 20 Minutes
Cook Time: 45 Minutes
Total Time: 1 Hour 5 Minutes
Servings: 4
Ingredients
Main Ingredients
- 500 g Baby Potatoes
- 3 tbsp Oil (for frying)
- 2 tbsp Butter
For the Gravy
- 2 Medium Onions (roughly chopped)
- 3 Medium Tomatoes (roughly chopped)
- 12 Cashew Nuts
- ½ cup Thick Curd (whisked)
- 5 Garlic Cloves
- 1-inch Ginger
- 2 Green Cardamoms
- 1 Bay Leaf
- 1-inch Cinnamon Stick
- 2 Cloves
- 1 cup Water
Spices
- ½ tsp Turmeric Powder
- 1 tsp Kashmiri Red Chilli Powder
- ½ tsp Red Chilli Powder (optional)
- 2 tsp Coriander Powder
- 1 tsp Roasted Cumin Powder
- 1 tsp Fennel Powder (Saunf Powder)
- 1 tsp Gudora Sabji Masala
- Salt to taste
For Finishing
- 1 tsp Gudora Garam Masala
- 1 tsp Kasuri Methi (crushed)
- 2 tbsp Fresh Cream
- 1 tbsp Butter
Garnish
- Fresh Coriander Leaves
- Fresh Cream
- Ginger Juliennes
- Butter Cube
Instructions
Step 1 – Prepare the Potatoes
Wash the baby potatoes thoroughly.
Boil them until 90% cooked.
Peel and prick each potato with a fork.
Heat oil and shallow-fry the potatoes until lightly golden.
Set aside.
Step 2 – Prepare the Gravy Base
Heat butter in a pan.
Add bay leaf, cinnamon, cloves, and green cardamoms.
Sauté for 30 seconds.
Add onions, tomatoes, ginger, garlic, and cashew nuts.
Cook for 10–12 minutes until the tomatoes soften.
Cool slightly, blend into a smooth puree, and strain if you prefer a silky restaurant-style gravy.
Step 3 – Cook the Gravy
Heat the gravy in a pan.
Add the whisked curd slowly while stirring continuously to prevent curdling.
Cook until the gravy thickens and the butter begins separating.
Step 4 – Add the Spices
Mix in:
- Turmeric Powder
- Kashmiri Red Chilli Powder
- Coriander Powder
- Roasted Cumin Powder
- Fennel Powder
- Gudora Sabji Masala
- Salt
Cook for 2–3 minutes until aromatic.
Step 5 – Add the Potatoes
Add the fried baby potatoes.
Pour in about ½–1 cup warm water, depending on the desired consistency.
Cover and cook on low heat for 15–20 minutes so the potatoes absorb the rich flavors.
Step 6 – Finish
Add:
- Fresh Cream
- Butter
- Crushed Kasuri Methi
- Gudora Garam Masala
Mix gently and simmer for 2–3 minutes.
Serve hot.
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Chef’s Tips
- Frying the potatoes after boiling helps them absorb the gravy better.
- Whisk the curd well and add it over low heat to avoid splitting.
- Fennel powder gives Dum Aloo its signature Kashmiri-style aroma.
- Slow cooking (“dum”) is the secret to deep, rich flavors.
- Add Gudora Garam Masala only at the end for maximum freshness and aroma.
- For a richer finish, drizzle a little cream and add a small cube of butter before serving.
Serving Suggestions
Serve hot with:
- Butter Naan
- Garlic Naan
- Tandoori Roti
- Laccha Paratha
- Jeera Rice
- Steamed Basmati Rice
Nutrition (Approx. Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 350 kcal |
| Protein | 6 g |
| Carbohydrates | 32 g |
| Fat | 22 g |
| Fiber | 5 g |
Why Use Gudora Sabji Masala?
The rich flavor of Dum Aloo comes from perfectly balanced spices and slow cooking. Gudora Sabji Masala enhances the gravy with a harmonious blend of premium Indian spices, while a finishing touch of Gudora Garam Masala adds a warm, aromatic depth that transforms this classic potato curry into a restaurant-style delicacy.
