Dhaba-style Dum Aloo

Dhaba-style Dum Aloo is a popular and delicious Indian dish that combines tandoori potatoes with a flavorful and aromatic gravy. With the following recipe, you can create a mouthwatering dish that is sure to impress your family and friends.

Ingredients

Mustard oil ¼ cup 

Cinnamon 1 pc

Black cardamom 2 pcs 

Green cardamom 5 pcs 

Black pepper 10 pcs

Bay leaves 2 pcs 

Cloves 5 pcs 

Chopped onions 1 cup

Potato boiled & peeled 6-7 pcs 

Green chilli chopped 1 tbsp

Ginger & garlic paste 2 tbsp 

Turmeric powder 1 tbsp 

Red chilli powder 1 tbsp 

Coriander powder 1 tbsp 

Jeera powder ½ tbsp

Garam masala 1 tbsp 

Curd ½ cup

Tomato puree 1 cup 

Salt 1 tbsp

Water as required 

Kasuri methi 1 pinch 

Coriander chopped 1 tbsp

 

Marination  

Red chilli powder 1 tbsp

Turmeric 1 tbsp 

Salt ½ tbsp

Garam masala 1 tsp 

Coriander powder ½ tbsp 

Cumin powder ½ tbsp 

Besan roasted 2 tbsp 

Kasuri methi 1 pinch 

Thick curd ½ cup

 

Method 

To begin, take a pan and place it over medium heat. 

Add mustard oil to the pan and heat it until it reaches a lukewarm temperature. 

Lukewarm oil is ideal for marination as it allows the flavours to infuse into the oil without overheating it. 

Once the oil is lukewarm, carefully remove a portion of it and transfer it to a bowl for marination.

Now, in the bowl with the lukewarm oil, add red chilli powder, turmeric powder, salt, garam masala powder, coriander powder, cumin powder (jeera powder), besan (gram flour), and curd. 

Mix all the ingredients well to form a smooth paste.

This marination will serve as the base for the tandoori potatoes.

 

Next, take the boiled potatoes and poke them with a fork or knife to create small holes. 

This will allow the marination to penetrate the potatoes, enhancing their flavour. 

Add the potatoes to the bowl with the marination paste and gently toss them, ensuring each potato is coated with the mixture.

Once the potatoes are well-marinated, it's time to roast them. 

You can do this by placing the marinated potatoes directly over a gas flame. 

Rotate the potatoes gently, ensuring even charring and cooking. 

The direct flame will lend a smoky and charred flavour to the potatoes, enhancing their taste.

After roasting the potatoes, set them aside for further use.

 

Now, heat a separate pan over medium heat. Add mustard oil to the pan and allow it to heat up. 

Once hot, add cinnamon, black cardamom, green cardamom, black pepper, bay leaves, and cloves to the pan. Let them crackle and release their aromatic flavours.

To the crackling spices, add finely chopped onions and sauté them until they turn golden brown.

This will add a sweet and caramelised flavour to the gravy. 

Once the onions are golden, add chopped green chilies and ginger-garlic paste to the pan. Sauté the mixture until the raw smell of ginger and garlic disappears.

Now, it's time to add the powdered spices. Add turmeric powder, red chilli powder, coriander powder, and cumin powder to the pan. 

Mix the spices well with the onion mixture, allowing them to cook for a minute or two. 

This will help the spices release their flavours and aromas.

Next, add the curd to the pan and cook for a minute. 

The curd will add a tangy and creamy element to the gravy. Stir well to combine the curd with the spices.

Afterward, add tomato puree to the pan and cook the mixture until the gravy starts to release oil. 

This indicates that the tomato puree has cooked well and incorporated into the dish.

At this point, add some water to adjust the consistency of the gravy and cook it for an additional 2-3 minutes, allowing the flavours to meld together.

Now, add the roasted tandoori potatoes to the gravy and gently mix them, ensuring they are coated evenly. 

Cook the potatoes in the gravy for a few minutes, allowing them to absorb the flavours of the sauce.

For the finishing touch, add garam masala, kasuri methi (dried fenugreek leaves) and fresh green coriander over the dish. 

These ingredients will add depth and aroma to the dum aloo. 

Cook the dish for another 2-3 minutes to allow the flavours to infuse thoroughly.

 

Dhaba style aloo dum is ready to serve.

 

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