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Restaurant-style Dum Aloo
Restaurant-style Dum Aloo is a traditional Indian recipe for a classic restaurant dish of potatoes in a thick spiced gravy typically erved with flatbreads that originates from Kashmir. The full recipe is presented here and I hope you enjoy this classic Indian version of: Restaurant-style Dum Aloo.
prep time
15 minutes
cook time
25 minutes
Total Time:
40 minutes
Serves:
3
Rating: 
Tags : CurryChilli RecipesVegan RecipesSpice RecipesIndian Recipes
Dum Aloo (or Aloo Dum) is a Kashmiri dish of potatoes in a thick spiced gravy that’s typically served as a main dish with flatbreads (with Roti, Paratha, Poori, naan etc). This is the Indian Restaurant (as in restaurant in India) version of the dish.
Ingredients:
300g (2/3 lb) Baby potatoes boiled in their skins until tender
3 large Tomatoes, chopped and puréed in a blender
1 large Onion, finely chopped
10-15 Garlic cloves
3 tbsp Oil
1 Bay leaf
1 tbsp Cumin seed
½ tbsp
Chaat masala
6-7 Dry red chillies, Soaked in warm water for 30 minutes
¼ tsp Asafoetida
1¼ tsp Turmeric powder
½ tsp Red chilli powder
1 tsp ground Coriander seeds
½ tsp ground Cumin seeds
Salt to taste
Method:
Peel the boiled potatoes then prick several times with the tines of a fork.
Heat about 6 tbsp oil in a pan and use to shallow fry the potatoes until golden. Whilst frying add a pinch of salt and a pinch of chaat masala.
Use a slotted spoon to transfer the fried potatoes to a bowl.
To make a curry paste, combine 10-15 garlic cloves, 6-7 soaked red chillies, and 60ml (1/4 cup) of their soaking liquid in a blender or food processor and render to a fine paste.
In the oil remaining in the pan add 1 bay leaf, 1 tbsp cumin seeds, asafoetida, chopped onion and a pinch of salt. Mix well to combine and fry for 2 minutes, until aromatic. Now stir in the garlic and chilli paste. Continue frying for 2 minutes then stir in the tomato purée and a pinch of salt.
Cover the pan and cook for 3 minutes over medium heat. Now stir in the turmeric, ground cumin, ground coriander and red chilli powder cook for 60 seconds then add the fried potatoes, stir to cover in the sauce and season to taste with salt. Re-cover the pan and cook over low heat for 5 minutes.
Turn into a bowl, garnish with the chaat masala and coriander leaves and server with puri, chapati or rice.
