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Dum Aaloo Recipe

Written by on March 1, 2024

Dum Aloo

This recipe of Dum Aloo is a little spicy, uses fresh ground masala and is so perfectly creamy too, thanks to the cashews. Dum Aloo literally means potatoes cooked in dum/closed or sealed pot. The longer the potatoes are cooked, better the texture and flavor.
Dum Aloo Masala –
  • 1 2” piece Cinnamon
  • 2 Cloves
  • 1 Green Cardamom
  • 6-8 Cashews
  • 1 teaspoon Cumin/Jeera
  • 1 teaspoon Coriander Seeds

For Dum Aloo Gravy –

  • 12-15 Boiled Baby Potatoes
  • 1 cup Finely Chopped Onions
  • 1 cup Tomato Puree (check notes)
  • ½ teaspoon Ginger Garlic Paste
  • 2 tablespoon Oil
  • 2 Bay Leaves
  • ½ teaspoon Turmeric Powder
  • ¾ teaspoon Red Chilli Powder
  • ½ teaspoon Garam Masala Powder
  • 1 teaspoon Sugar
  • Salt as needed
  • Water as needed
  • Fresh Coriander Leaves
  • First, grind all the ingredients under Dum Aloo Masala into a smooth powder. Set this aside.
  • In a pan, heat 1 tablespoon oil and fry potatoes until golden brown on all sides. Remove them from pan and set aside.
  • In the same pan, heat 1 tablespoon oil and add 2 dried bay leaves. Next, add finely chopped onions and fry until translucent.
  • Next, add ginger garlic paste and fry until the raw smell is gone.
  • Add tomato puree and cook well until the gravy thickens. Next add turmeric powder, red chilli powder, garam masala powder, sugar and salt. Cook again for 4-5 minutes until the raw smell goes off.
  • Add water as needed and add golden fried potatoes. Cook on low flame for 12-15 minutes until the gravy thickens.
  • Garnish with coriander leaves. Serve hot with any Indian bread.
Source: cooking

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