Potato is one food adorable by all age groups. It is never out of season or style and enjoyed in different avatars across various cuisines. Today, I’m here to share Restaurant Style Dum Aloo Recipe, which is more of the Punjabi style. This Indian vegetarian curry with fried baby potatoes simmered in a spicy gravy is thick, creamy and tangy.
It is amazing how we have different takes on the same dish and yet they taste & feel completely different. There are quite a few versions of dum aloo recipe. Each state has its own way of making dum aloo. To name a few Kashmiri dum aloo, Bengali dum aloo and of course this Punjabi dum aloo. In Kashmiri dum aloo the curry is made with curd and flavourful spices like dry ginger powder & fennel seed powder. Here, in this Restaurant Style Dum Aloo Recipe, cashew nut is the star. The curry gets a very rich taste and flavour by using cashew paste.
The secret behind Restaurant Style Dum Aloo Recipe is the creamy & nutty texture. You can achieve this by either using yoghurt or cashew. I’m actually using a mix of both in this recipe.
This is such a simple recipe that you can easily recreate in your kitchen. You first boil small potatoes and sauté them in oil. Then it is slowly simmered in a flavourful tomato cashew based gravy and the end product is a rich and delicious dum aloo.
Off to Restaurant Style Dum Aloo Recipe!!
Step-by-Step process to make Restaurant Style Dum Aloo Recipe:
- Peel potatoes and boil them with 1 teaspoon salt for 5-7 minutes. If using baby potatoes, it is easier to first boil them and then peel.
- Drain away the water and then cut into halves. If the potatoes are small, you don’t need to halve them. Prick them with a fork.
- You can use baby potatoes, or large potatoes and cut them into quarters. But, I’m using large potatoes and with the help of a melon scooper, scooped out small balls of potatoes that look like baby potatoes. Then I boiled for 6 minutes. Proceed with whatever is convenient to you.
- If using pressure cooker to boil potatoes, then pressure cook for 1 whistle and then peel the potatoes and proceed.
You will need the following pastes:
- Onion paste
- Tomato paste
- Ginger Garlic paste
- Cashew paste
- First soak 10 to 15 cashews in warm water for 30 minutes.
- In the meantime, blanch onions and tomatoes in water for 5 minutes. For this peel & half the onions, make 2 cuts on the tomatoes (see pic below) and add to boiling water and cook for 4 to 5 minutes.
- Drain the water & puree the onions. Peel out the skin of the tomatoes& puree.
- After 30 minutes, drain water from cashews and transfer to mixer jar. Grind to a smooth paste with a little water. If required, add some chopped onions or tomatoes from above to help grinding.
- Set the other dry ingredients and ginger garlic paste aside.
In case you do not have ginger garlic paste, you can also grind fresh ginger and garlic along with onions. Use 1″ ginger piece and 5 garlic pods.
Let’s Start Cooking:
- Heat 2 tablespoons oil in a pan over medium heat, add peeled & pricked potatoes and shallow fry till golden.
- Drain the fried potatoes and set aside.
- In the same pan add more oil if needed and heat it over medium heat.
- Add in crushed coriander seeds, sauté for a few seconds and then add bay leaves, cloves and cinnamon. Sauté for few seconds till you get a nice aroma.
- Add onion puree, ginger garlic paste and cook till the raw smell goes off.
- Now add tomato puree and red chilli powder, turmeric powder, coriander powder and cumin powder. Mix well and cook till the oil separates.
- Add in cashew paste, yogurt and mix well. Pour in enough water and cook till you get a boil.
- Then add fried potatoes. Cover and simmer on low heat (cooking on dum) for 12 to 15 minutes till the oil separates.
- Open the lid, add garam masala powder, crush kasoori methi between your palms and add.
- Turn off the heat and transfer to a serving bowl.
- Garnish with coriander and serve with naan, roti, paratha or with plain basmati rice.
- Today I’m serving with Garlic Naan Bread.
A Quick Summary:
- 12 to 15 Baby Potatoes boiled, peeled & pricked
- 2 to 3 Tablespoons Oil divided
- 1 Tablespoon Coriander seeds crushed
- 2 Bay Leaves
- 1 Black Cardamom
- A Cm Cinnamon stick
- 1 Onion blanch & make puree
- 1 teaspoon Ginger garlic Paste
- 2 Tomatoes blanch & make puree
- 2 teaspoons Red Chilli Powder
- 1/2 teaspoon Turmeric Powder
- 1 teaspoon Coriander Powder
- 1/2 teaspoon Cumin powder
- 1/4 teaspoon Garam Masala Powder
- 1 Cup Yoghurt
- 10 to 15 Cashews soaked in water & ground to a fine paste
- Water as needed
- Salt to taste
- 1 teaspoon Kasoori Methi dried fenugreek leaves
- Handful of finely chopped Coriander Leaves
- Heat 2 tablespoons oil in a pan over medium heat, add potatoes, shallow fry till golden & drain..
- In the same pan over medium heat, add more oil if needed.
- Add crushed coriander seeds, bay leaf, cloves and cinnamon & sauté for few seconds.
- Add onion puree, ginger garlic paste and cook till raw smell goes off.
- Now add tomato puree and spice powders except garam masala powder. Mix and cook till the oil separates.
- Add cashew paste, yogurt, enough water and cook till you get a boil.
- Then add fried potatoes. Cover and simmer for 12 to 15 minutes till the oil separates.
- Finally add garam masala powder, crush kasoori methi between your palms and add.
- Turn off the heat and serve with Naan, roti etc.
- Adjust spiciness to suit your tastebuds.
- To give a vibrant colour to the curry, you can use a mix of regular chilli powder & kashmiri red chilli powder.
- You can also use big potatoes instead of baby potatoes. Cut them into quarters & use.
- If you do not want the rich taste from cashews, you can reduce cashew quantity and increase yoghurt quantity.
- Do not skip Kasoori Methi as it gives a nice flavour to the curry.
- You can also the the potatoes to the curry directly without shallow frying. If you prefer, you can even deep fry them.
- You can add fresh cream for garnish.
Many more to come!!…..STAY TUNED!!
Happy Cooking 🙂