Dum Aloo Recipe- A Masterclass on Indian Flavors

Dum aloo is a culinary masterpiece and is an absolute must-have for every chef’s repertoire. Indulge your esteemed restaurant guests with this simple yet heavenly recipe. The flavourful and aromatic gravy that coats the baby potatoes is rich and indulgent without being too heavy. Use this Dum aloo recipe to create a flavor palette that will endear your customers.

Thanks to Kagome’s ready-to-use tomato puree and sauce, the process is simple and time-efficient. With consistent quality, you can rely on our products to deliver the same exceptional taste every time you prepare Dum Aloo for your esteemed guests.

Kagome’s tomato products are not limited to Dum Aloo alone. Their versatility allows chefs to explore a plethora of culinary possibilities, from curries and stews to soups and sauces, empowering them to create innovative dishes that showcase their culinary expertise. Choose from our versatile products that range from Pulpy Crushed Tomatoes to the Best Pizza Sauce on the market. 

Find out more about How Kagome India Is Revolutionizing The Foodservice Industry

Ingredients: 

500g baby potatoes (boiled and peeled)

Kagome’s Tomato Puree 

1 large onion (finely chopped)

3-4 garlic cloves (minced)

1-inch piece of ginger (grated)

2-3 green chilies 

1/4 cup plain yogurt (whisked)

1/2 cup water

1/4 cup cooking oil or ghee

1/2 teaspoon cumin seeds

1/2 teaspoon turmeric powder

1 teaspoon red chili powder

1 teaspoon ground coriander

1/2 teaspoon garam masala

1/2 teaspoon dried fenugreek leaves 

1 tablespoon fresh coriander leaves 

Salt to taste

Instructions for Dum aloo recipe: 

  1. Boil the baby potatoes until they are fork-tender. Once boiled, peel the skin off the potatoes and keep them aside.
  2. In a pan or pot, heat the oil or ghee over medium heat. Add the cumin seeds and let them sizzle.
  3. Add the chopped onions to the pan and sauté until they become translucent
  4. Stir in the minced garlic and grated ginger, and cook for another minute or until the raw smell disappears.
  5. Now, add the tomato puree and cook the mixture until the oil separates from the tomatoes. This may take about 5-7 minutes.
  6. Reduce the heat to low and add the turmeric powder, red chili powder, ground coriander, and salt. Mix well and cook for a couple of minutes.
  7. Add the whisked yogurt to the pan, stirring continuously to combine it with the tomato-spice mixture. Cook for a few more minutes until the oil starts to separate again.
  8. Pour in the water and bring the gravy to a gentle simmer.
  9. Add the boiled baby potatoes to the gravy, stirring gently to coat them with the sauce. Cover the pan with a tight-fitting lid and let it cook on low heat for about 10-15 minutes. This will allow the flavors to meld together and the potatoes to absorb the delicious tomato-based gravy.
  10. Check the seasoning and adjust the salt and spices if needed.
  11. Sprinkle garam masala and dried fenugreek leaves over the Dum Aloo. Gently mix it in.
  12. Garnish with chopped fresh coriander leaves.

This Dum Aloo recipe is a flavourful explosion that is bound to become the best seller at your restaurant. Use Kagome’s tomato products to elevate your menu irrespective of the cuisine you specialize in. 

Also read: Aloo Tomato Curry: A fusion Twist With A Modern Touch 

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