Baby Potato Curry Recipe – Authentic Indian Dum Aloo with Cashews

Last Updated on 2 months by Neha Deshmukh

Baby Potato Curry Recipe – Authentic Indian Dum Aloo with Cashews

Hey everyone! If you’re anything like me, you absolutely love a good potato curry. And this isn’t just any potato curry – this is Dum Aloo, a classic Indian dish that’s rich, flavorful, and surprisingly comforting. I first made this for a family gathering and it was a huge hit! It’s a little bit of work, but trust me, the results are SO worth it. Let’s get cooking!

Why You’ll Love This Recipe

This Dum Aloo recipe is special because it’s made with baby potatoes, which stay beautifully firm and absorb all those incredible flavors. The gravy is creamy and subtly sweet, thanks to a cashew paste base, and the “dum” cooking method (we’ll get to that!) seals in all the aromas and creates a truly melt-in-your-mouth experience. It’s a dish that feels both special occasion-worthy and comforting enough for a weeknight dinner.

Ingredients

Here’s what you’ll need to make this delicious Dum Aloo:

• 35-40 baby potatoes
• 2 medium onions
• 4 medium tomatoes
• 10 cashews
• ¾ cup thick curd (about 175g)
• 1.5 tsp Kashmiri red chili powder
• 1 tsp coriander powder
• ¾ tsp garam masala
• ½ inch cinnamon stick
• 2 cloves
• 2 cardamom pods
• 1 tsp cumin seeds
• 1 tbsp ginger-garlic paste
• 1 tsp kasoori methi (dried fenugreek leaves)
• 3 tbsp oil

Ingredient Notes

Let’s talk about a few key ingredients to make sure your Dum Aloo turns out perfectly:

• Kashmiri Red Chili Powder: This isn’t just about heat! Kashmiri chili powder gives the curry a beautiful vibrant red color and a mild, fruity flavor. It’s a must-have for authentic Indian cooking. If you can’t find it, you can substitute with regular chili powder, but reduce the amount to avoid making it too spicy.
• Cashew Paste Base: This is what gives the gravy its luxurious texture and subtle sweetness. Don’t skip this step! Soaking the cashews beforehand makes them easier to grind into a smooth paste.
• Dum Cooking Technique: “Dum” means to breathe in – and that’s exactly what happens during this cooking method. We seal the pot, trapping all the steam and aromas inside, which tenderizes the potatoes and infuses the gravy with flavor. It’s a bit of a slow process, but it makes all the difference.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, let’s get the potatoes ready. Pressure cook the baby potatoes with a generous pinch of salt for 1-2 whistles. Once cooled, peel them (carefully!) and prick each one a few times with a fork. This helps them absorb the gravy later.
2. Now, shallow fry the potatoes in a little oil with a pinch of turmeric and chili powder until they’re golden brown. Don’t worry about cooking them through – we just want a nice color and a little bit of texture. Set these aside.
3. Time for the gravy! In a pan, sauté the onions until they’re soft and golden. Add the tomatoes and cashews and cook until everything is softened. Let it cool slightly, then grind it into a smooth paste.
4. Heat the oil in a heavy-bottomed pot (a Dutch oven works great!). Temper the cinnamon, cloves, and cardamom pods for about 30 seconds until fragrant. Add the cumin seeds and let them sizzle for a few seconds. Then, add the ginger-garlic paste and sauté until the raw smell disappears.
5. Pour in the onion-tomato-cashew paste and mix well. Add the Kashmiri red chili powder, coriander powder, and garam masala. Sauté for about 5 minutes, stirring constantly, until the spices are well combined and fragrant.
6. Now for the tricky part – adding the curd! Whisk the curd well to make it smooth, then slowly pour it into the gravy while stirring continuously. This prevents the curd from splitting. Simmer for a couple of minutes until the gravy thickens slightly.
7. Gently add the fried potatoes to the gravy and coat them well. Cover the pot tightly (this is important for the dum cooking!) and cook on low heat for 10-12 minutes.
8. Finally, finish with a sprinkle of crushed kasoori methi and fresh coriander leaves. Serve hot with rice, roti, or naan!

Expert Tips

• Don’t overcrowd the pan when frying the potatoes. Fry them in batches to ensure they get evenly golden brown.
• If your gravy seems too thick, add a splash of water. If it’s too thin, simmer for a few more minutes.
• Be patient with the dum cooking process. The low and slow cooking is what makes this dish so special.

Variations

• Vegan Adaptation: Substitute the curd with a plant-based yogurt alternative. Coconut yogurt works particularly well!
• Spice Level Adjustment: Adjust the amount of Kashmiri red chili powder to your liking. You can also add a pinch of cayenne pepper for extra heat.
• Regional Variations:
  • Kashmiri Dum Aloo: Often includes dried ginger powder (saunth) and fennel seeds for a unique flavor profile.
  • Punjabi Dum Aloo: Typically uses a yogurt-based gravy and includes a touch of asafoetida (hing) for added depth.
• Festival Adaptations: This dish is perfect for special occasions like Navratri or Diwali. You can adjust the ingredients to suit the fasting guidelines if needed. My aunt always makes a version without onions and garlic for Navratri!

Serving Suggestions

Dum Aloo is incredibly versatile. It pairs beautifully with:

• Steamed basmati rice
• Warm roti or naan
• A side of raita (yogurt dip)
• A simple salad

Storage Instructions

Leftover Dum Aloo can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. The flavors actually develop even more overnight!

FAQs

• What type of potatoes are best for Dum Aloo? Baby potatoes are ideal because they hold their shape well during cooking. You can also use small red potatoes, but avoid using large potatoes as they may become mushy.
• Can I make the cashew paste ahead of time? Absolutely! You can make the cashew paste a day or two in advance and store it in the refrigerator.
• How do I prevent the curd from splitting during cooking? Whisk the curd well before adding it to the gravy and add it slowly while stirring continuously. Make sure the gravy isn’t too hot when you add the curd.
• What is ‘Dum Cooking’ and why is it important? Dum cooking is a slow cooking technique where food is cooked in a sealed pot, trapping steam and aromas inside. It’s important because it tenderizes the food and infuses it with flavor.
• Can I use a pot instead of a pressure cooker for the potatoes? Yes, you can! Boil the potatoes until they’re almost cooked through, then proceed with the recipe. Just make sure they’re not too soft, or they’ll fall apart during frying.

Enjoy making this delicious Dum Aloo! I hope it becomes a favorite in your home, just like it is in mine. Let me know how it turns out in the comments below!