This pillowy naan is dripping with garlic butter - for serious food lovers only!Ī great accompaniment to dum aloo is daal for completeness of the meal and add some protein. If you're feeling indulgent, go for Restaurant style Garlic and Coriander Naan. Without a doubt, you need a stack of round and soft Gujarati rotlis (or chapatis). What to serve with Restaurant style Dum Aloo Or, why not add a cashew nut paste to the sauce? Simply grind soaked cashew nuts with a little water until smooth and add alongside the pan-fried potatoes. Instead of adding dairy yogurt, add vegan yogurt. This dum aloo can so easily be made vegan. I've found that the inner pot stays hot enough to allow me to finish up the cooking.Ĭheck out our other Instant Pot Recipes, if you are looking for more easy and delicious IP recipes. Also, I add a tbsp of water here and there to stop the masala sticking.Īnd when in doubt, I just quickly cancel the saute mode. To combat this, I use the Saute Mode and adjust the temperature to Less. I am used to cooking curries in heavy bottom pans so using the inner pot of the Instant Pot was a little daunting!Ĭonsidering that Indian ingredients need their time to cook I was worried about them burning when I had less control over the temperature. It takes time and patience but the end result is oh-so-worth-it! This technique is something that I use for other cuisines too - whether it's cooking a Mexican chilli or preparing a base for soup. It is a fool-proof method to get the tastiest gravy for any Indian meal. It may be hard to visualize exactly what this entails, but when you see it, you'll know exactly what I mean (see our video for examples). Without this method, the base will have a raw flavour of the ingredients and will not allow the gravy to become smooth and thick. This is the indication that our base is properly cooked. This is when the oil that is initially added starts to separate from the other ingredients - usually a base of onion, garlic, ginger and green chillies +/- tomatoes. You may hear this phrase very often used in Indian cooking "when oil releases" or "tel chhod dena". We get good quality produce in the UK so our ingredients require very little water and time to cook - you may have to adjust this setting according to what you get. Instant Pot on high for 2 minutes instead and quick release. You can skip the process of pan-frying these potatoes and add them directly to the masala. Charlotte potatoes are one such variety that you can use. Use potatoes that are waxy if possible and slice them. We tend to stick to olive oil for our food. Oil - use vegetable, sunflower or olive oil. We have used full-fat natural greek yogurt. Yogurt - this dish uses strong ingredients so needs something light to cool down the gravy. Add a little tomato paste if you have it.ĭum Aloo Masala - we finish off our dum aloo recipes with our homemade dum aloo masala (see our Marwari dum aloo recipe) for a bit more depth. I have found that fresh tomatoes are not red enough and don't have the same depth to get a thick gravy but you can definitely use crushed fresh tomatoes if you do not have another option. Tomatoes - either crush tinned tomatoes or use passata. Onion, garlic and ginger paste - this forms the delicious base for the curry and gives it the "Punjabi" flavour. They go in immediately after the oil is added to the pan. Whole spices - so aromatic and lend such wonderful flavours to the dish so try not to skip adding these! We have used bay leaves, cinnamon, cloves, green cardamom and dried red chillies. Our Aloo butter Masala has been made with English Jersey Royals - the best of both worlds. However, see tips below if you do not have baby potatoes and still want to make this recipe. Mushy potatoes will not work well for a dum aloo as the sauce is always rich and heavy. My Mum makes Goda masala Dum Aloo using Maharashtrian flavours that are usually found in the likes of pav bhaji.īaby potatoes - The beauty of dum aloo and what sets it apart from other potato curries is that the potatoes used are never floury and will keep their shape. You can also make Farali Dum Aloo which is also without onion and garlic and safe to eat during Hindu fasts or vrat. My grandma's family was originally Rajasthani and she would cook this delicious Marwari Style Rajasthani Dum Aloo which is without onion and garlic and uses a gorgeous homemade red masala powder. This is a restaurant-style Dum Aloo cooked in an authentic Punjabi gravy flavoured with the most aromatic kasuri methi (dried fenugreek leaves) and creamy yogurt. Regions in India all have their own variations and ingredients to cook dum aloo. Dum means to trap the steam, allowing the food to cook in its own aroma and flavours. Aloo means potatoes and "dum" is the process by which they are cooked.