🥔 Dum aloo
Dum aloo is an Indian curry of small whole potatoes, first fried or parboiled, then slowly braised in a spiced yogurt sauce. Fennel, garam masala and chili give it warmth, and ground cashews make the gravy thick and creamy. The potatoes soak up the sauce and turn soft and fragrant. It is served with rice or flatbread.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 700 g baby potatoes
- 200 g plain yogurt
- 40 g cashews, soaked and ground to a paste
- 1 tsp ground fennel
- 1 tsp garam masala
- 1–2 tsp chili powder
- 2 tbsp vegetable oil, salt
- 200 ml water
Method
- Boil the potatoes for 10 minutes until just tender, peel and prick them with a fork.
- Fry them in the oil until golden, then set aside.
- Whisk the yogurt with the fennel, chili and salt and add to the pan over low heat, stirring constantly.
- Stir in the cashew paste and water and bring to a simmer.
- Add the potatoes, cover tightly and cook on low heat 15 minutes, then sprinkle with garam masala.
How to make it lighter
- Skip frying the potatoes and simmer them straight in the sauce.
- Halve the cashews: 20 g cashews ≈ 110 kcal.
- Serve with a small portion of rice and a salad.
History
'Dum' refers to slow cooking in a sealed pot, a technique linked to Mughal-era kitchens. The best-known version, Kashmiri dum aloo, is a red, fennel-scented curry from the Kashmir valley; another version is popular in Punjab and North India.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →