Dum Aloo - UK's Kitchen

By U K  |  27th Oct 2015  |  
4.8 from 2 reviews Rate It!
  • Photo of Dum Aloo - UK's Kitchen by U K at BetterButter
Dum Aloo - UK's Kitchenby U K
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About Dum Aloo - UK's Kitchen Recipe

This delicious dish that originated in Kashmir, moved over to Bengal prominently in 1790 and eventually the rest of India. I have recreated the same recipe with minor changes to bring out the flavors more prominently.

Dum Aloo - UK's Kitchen is delicious and authentic dish. Dum Aloo - UK's Kitchen by U K is a great option when you want something interesting to eat at home. Restaurant style Dum Aloo - UK's Kitchen is liked by most people . The preparation time of this recipe is 30 minutes and it takes 40 minutes to cook it properly. Dum Aloo - UK's Kitchen is an amazing dish which is liked by the people of every region. By the help of this recipe you can definitely know how to make a perfect Dum Aloo - UK's Kitchen. Dum Aloo - UK's Kitchen is an amazing dish which is perfectly appropriate for any occasion. Dum Aloo - UK's Kitchen is delicious as well as healthy dish because it contains large amount of healthy nutrients. Surprise your family and friends by preparing this restaurant style Dum Aloo - UK's Kitchen at your home.

Dum Aloo - UK's Kitchen

Ingredients to make Dum Aloo - UK's Kitchen

  • Baby potatoes 20 - 25
  • Aamchur powder/salt + Fresh lemon juice - 1 tbsp
  • fennel seeds 1 tsp
  • cinnamon 1 inch piece
  • Green cardamom 2
  • bay leaf 1
  • yogurt 200 ml
  • cloves 2
  • Red chili powder 1 1/2 teaspoon
  • coriander powder 2 teaspoons
  • Black cardamom (Kali Elaichi) 1
  • Mace (javitri) 1 small piece - 1/2 inch
  • For the Gravy : onion 4, medium (fine paste)
  • ginger 1 inch piece
  • garlic 5- 6 cloves
  • tomato 3 medium (pureed)
  • cashews 10-12 (fine paste)
  • olive Pomace oil as per need
  • cumin seeds 1 tsp
  • turmeric powder 1/2 tsp
  • Kasoori methi (dried fenugreek leaves) 1 tsp
  • salt to taste
  • Fresh cream for garnish (optional)
  • water 1 cup or as required
  • For Garnishing : Fresh cream or malai

How to make Dum Aloo - UK's Kitchen

  1. Use baby potatoes for this dish. Pressure cook them for two whistles and peel off the skins. Poke with a fork/toothpick and sprinkle some salt/aamchur powder and a dash of lemon juice. Grind all ingredients of the dry masala (except the yogurt). Once the paste is fine, add in the yogurt and grind again till a thick paste is formed. Keep it aside.
  2. In a kadhai add Olive oil. Add in all the peeled potatoes and fry till the potatoes change colour to light brown. Remove from the kadhai and keep aside. In the same kadhai add some more oil then add the cumin seeds and the onion paste. Add salt and turmeric powder and keep stirring till the onion paste leaves the raw smell. Add the ginger, garlic and stir.
  3. Add tomato paste, stir well for a few minutes. Add the the cashew nut paste and mix well. Adjust the salt and add in the kasoori methi. Stir and then add the masala paste kept aside. Mix it well.
  4. Pour in 2 large cups of water and check the consistency. Keep the stove flame on medium to high for a few minutes. Once the gravy starts boiling, reduce the flame to low. Add the potatoes and let it simmer for 5-10 mins till you get the desired consistency of gravy.
  5. Add some kashmiri chili powder to get the desired colour (avoid artificial colors). If you have used fully ripe tomatoes for the puree, you will get the right color needed. Once done, garnish with fresh cream and switch off the stove. Serve hot with jeera rice.

Reviews for Dum Aloo - UK's Kitchen (2)

Vibhuti Sushant Bhardwaj4 years ago


Saiprasad Parab5 years ago

I think I voted... But still confused...