When it comes to comforting North Indian cuisine, Dum Aloo holds a special place on the table. This version—North Indian Dum Aloo with Creamy Cashew Sauce—is an indulgent yet easy-to-follow dish that delivers restaurant-style results in your own kitchen. The baby potatoes are slow-cooked in a rich, nutty gravy made from cashews, tomatoes, and aromatic spices that make every bite warming and delicious. If you're exploring tasty vegetarian recipes or hunting for simple curry recipes that don't skimp on flavor, this one definitely earns a permanent spot in your dinner rotation.
This curry also stands out as one of those curry recipes easy enough to master quickly but impressive enough to serve to guests. It’s a great gateway into homemade curry, especially if you’re keen on learning authentic indian curry recipes vegetarian in nature. Whether you’re already a fan of aloo curry or just discovering the vast world of veg curry recipes, this one’s a keeper.
Dum Aloo with Creamy Cashew Sauce
Prep Time 20 minutes mins
Cook Time 35 minutes mins
Total Time 55 minutes mins
Course Main Course
Cuisine Indian
Deep saucepan or Dutch oven essential for evenly cooking the potatoes and simmering the curry.
Blender or food processor required to make the creamy cashew-onion-tomato base.
Spice grinder (optional) if you're using whole spices and prefer freshly ground powders.
Slotted spoon helpful when frying the potatoes.
Mixing bowl for soaking cashews or prepping spice mixes.
For the Potatoes
- 500 g baby potatoes skin-on or peeled
- 1 tsp salt
- 2 tbsp mustard oil or any vegetable oil
- ½ tsp turmeric powder
- ½ tsp red chili powder
For the Cashew Sauce
- 15 raw cashews soaked in hot water for 15 minutes
- 1 large onion chopped
- 2 medium tomatoes chopped
- 1- inch ginger
- 4 garlic cloves
- 2 green chilies adjust to heat preference
Whole Spices
- 1 bay leaf
- 2 green cardamoms
- 1- inch cinnamon stick
- 4 cloves
- 1 tsp cumin seeds
Ground Spices
- 1 tsp coriander powder
- ½ tsp garam masala
- 1 tsp Kashmiri red chili powder for color
- Salt to taste
Additional
- 2 tbsp fresh cream or coconut cream optional for vegan version
- 2 tbsp chopped cilantro for garnish
- Water as needed for gravy consistency
Prep the Potatoes
Scrub the baby potatoes clean. If they’re large, cut them in half. Parboil them in salted water until fork-tender but not mushy (about 10–12 minutes). Drain and pat dry.
Heat 2 tablespoons of mustard oil in a pan until it smokes slightly. Fry the potatoes until they’re golden and crisp on the outside. Set aside. This step gives the aloo curry its authentic texture and depth of flavor.
Make the Cashew Paste
While the potatoes cook, blend the soaked cashews, chopped onion, tomatoes, garlic, ginger, and green chilies into a smooth paste. Add a splash of water if needed. This forms the base of your creamy cashew sauce and makes the dish rich without the need for too much dairy.
Cook the Sauce
In the same pan (with remaining oil), add cumin seeds and the rest of the whole spices. Let them sizzle for 30 seconds until aromatic.
Pour in the cashew paste carefully. Cook on medium heat, stirring continuously for 10–12 minutes until the mixture thickens, changes color slightly, and oil begins to separate at the edges.
Add Ground Spices
Stir in turmeric, red chili powder, coriander powder, and salt. Cook for another 2 minutes to allow the spices to bloom.
Add Water and Simmer
Add about ¾ cup of water to the sauce and stir well. Return the fried potatoes to the pan and simmer on low heat for 15 minutes. The potatoes should absorb the flavors while the gravy thickens to a luscious consistency.
Finish with Cream (Optional)
Add the fresh cream or coconut cream if you prefer a vegan version. Stir gently and cook for another 2 minutes. Garnish with chopped cilantro.
This North Indian potato curry recipe delivers on every front: creamy, rich, and perfectly spiced, without being overwhelming. It’s also a great base recipe that can be adapted for other vegetables, or even legumes like chickpeas for a vegan chickpea potato curry twist.
Pairings
A bowl of this potato curry begs to be sopped up with soft naan or served over steamed basmati rice. For a hearty North Indian meal, pair it with:
- Jeera Rice – The subtle cumin fragrance balances the rich curry.
- Tandoori Roti – Earthy and chewy, it complements the creamy sauce perfectly.
- Kachumber Salad – A tangy cucumber-onion-tomato salad with lemon juice cuts through the richness.
- Mint Raita – Cool yogurt with mint helps tame the heat and adds freshness.
Want to turn this meal into a vibrant Indian spread? Add a side of potato and pea curry or even a chickpea and potato curry for more texture and protein. This works especially well if you’re hosting a vegetarian dinner party or looking for vegan curry recipes that are crowd-pleasers.
FAQs
1. What type of potatoes are best for dum aloo?
Baby potatoes are ideal because they’re small, cook evenly, and hold their shape. If you can’t find baby potatoes, go for waxy varieties like red or Yukon gold potatoes and cut them into large chunks.
2. Can I make this recipe vegan?
Yes! Replace dairy cream with coconut cream or cashew cream. This makes it one of the most satisfying vegan curry recipes with no compromise on taste or texture.
3. Is it okay to use regular curry powder instead of individual spices?
While it’s not traditional, you can use a good-quality homemade curry blend or store-bought curry powder. Just start with 1 tablespoon and adjust to taste.
4. Can I add other vegetables or protein?
Absolutely. Chickpeas are a great addition for a vegan chickpea potato curry, or you can even make it into a chicken and potato curry using boneless chicken thighs. Just adjust the simmering time accordingly.
5. How long does dum aloo last in the fridge?
Stored in an airtight container, it lasts up to 4 days. The flavors deepen over time, making leftovers even better!
