Dum Aloo

Gems Gems, November 14, 2018

Dum Aloo – Authentic and Traditional Mothers Recipe

Dum Aloo is a Kashmiri Pandit Cuisine. It is one of the most popular dish through north India. Aloor dum is the name of this dish in Bengal. Dum Aloo or Aloo Dum is concoction of slightly fried Baby potatoes in tomato gravy and array of Indian spices (Masalas).The tinge of tomatoes and richness of Indian Spices makes Dum Aloo a royal dish

Dum Aloo

Dum Aloo

How to prepare Dum Aloo

Dum Aloo
Main Ingredient
  • Seven Baby Potatoes
  • Three tomatoes (pureed)
Indian Spices
  • One-teaspoon cumin seed
  • Two or Three green cardamoms
  • One cinnamon stick
  • One and half tablespoons chili powder.
  • Half-teaspoon turmeric powder
  • One-teaspoon fennel seed
  • One-teaspoon coriander powder
  • Two teaspoons homemade garam masala
Other Ingredients
  • Oil for fry and Sauté
  • One medium onion (finely chopped)
  • One-teaspoon ginger-garlic paste
  • Three tomatoes (pureed)
  • Salt (to taste)
  • Water
  • Half-tablespoon sugar
For Garnishing
  • Cilantro
  • Kasuri methi
Initial preparation
  1. Peel the potato and clean it.
  2. Using a fork pierce the potatoes all over in order to get the gravy in potatoes
  3. Keep it aside
  4. Cut the onion and tomato in to small pieces
  5. Keep it aside.
  6. Keep ready all the other ingredients.
The Cooking: Masala
  1. Take a deep frying pan, add some oil, and fry the potatoes until it has a reddish brown tinge
  2. Take a flat cooking (or a kadai) pan and add two tablespoons of oil.
  3. Heat the oil in medium flame and add cinnamon stick, cardamoms and cumin seeds.
  4. Allow the cumin seeds to crackle.
  5. Add in Onion and sauté it until the onion is translucent.
  6. Now add ginger and garlic paste.
  7. Sauté it until the raw smell in gone.
  8. Add tomato and close the pan with a lid
  9. Cook approximately for 5 minutes in low to medium flame.
  10. Now add garam masala, fennel seed, coriander powder, chili powder and turmeric powder in to the cooking pan.
  11. Sauté until oil start oozing out.
The Cooking: Aloo
  1. Add yoghurt and stir the mixture until the yoghurt boils
  2. Now add salt and 2 cups of water. Bring it to boil.
  3. Add potatoes in to it and cook the potatoes for approximately 15 minutes with lid closed in low to medium flame.
  4. Now add sugar (optional) in to the mix and cook for another 5 minutes
  1. Garnish it with chopped cilantro and kasuri meth
  1. Serve it hot along with chapatti, naan roti or steamed rice
You can use spluttered mustard instead of Jeera or both for a different taste.


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