20 May 2014

Dum Aloo Recipe

Dum Aloo is nothing but potatoes cooked under dum or pressure. This is a famous North Indian dish served in restaurants and is a good accompaniment for rotis and parathas. It can be made as a semi gravy or a dry dish. 
Mostly dum aloo is prepared by frying the potatoes in oil but I skipped this step. You can fry the potatoes in oil and then continue for a more authentic dish.

  • Baby Potatoes - about 1/2 kg
  • Onion - 1 large (chopped)
  • Tomato - 1 large (chopped)
  • Ginger garlic paste - 1 tsp
  • Curd - 1 cup
  • Turmeric powder - 1/4 tsp
  • Red chilli powder - 1 tsp
  • Coriander powder - 1 tsp
  • Garam masala powder - 1/2 tsp
  • Fresh cream - 3 tbsp
  • Coriander leaves - few
  • Salt - to taste

To Temper
  • Oil - 2 tbsp
  • Cinnamon - 1 stick
  • Clove - 3
  • Bay leaf - 1 
  • Cumin seeds - 1/2 tsp

1. Pressure cook the baby potatoes for 3-4 whistles. Peel the skin and prick holes in it with a fork so that the masala will seep in. (after this the potatoes are deep fried or shallow fried in oil, I skipped this step)

2. In a pan, heat oil and let it heat up. Add the cumin seeds, cinnamon stick, cloves and bay leaf and wait for the cumin seeds to splutter.
3. Add the chopped onions. Saute until the onions turn translucent. Add salt.

4. Add the ginger garlic paste and saute till the raw smell of ginger and garlic leaves.
5. Add the masalas - turmeric powder, coriander powder, red chilli powder and garam masala powder. Mix well and allow to cook for a minute in medium flame.
6. Add the tomatoes and mix well. At this point, close the lid and allow to cook for a couple of minutes until the tomatoes are well cooked.

7. Once the tomatoes are cooked, add the curd. Add little by little mixing all the while. 
8. Add the fresh cream and mix well. Add little water and mix. Cook until the gravy thickens.
9. Now add the potatoes and mix along with the gravy.

10. Close the lid to the pan and allow the potatoes to cook. This is called dum cooking. Keep the flame at low and cook for about 7 minutes until the potatoes are well cooked along with the gravy.
11. Wait for the gravy to thicken and sprinkle some coriander leaves and switch off.

1. If you want a smooth gravy, you can grind the onions and tomatoes to a paste and then add.
2. While adding curd, add little by little mixing all the while otherwise it will curdle.
3. If you want the 'restaurant look' then you have to add orange food color. I did not use color.

Until next time,

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  1. love this not so dry , not so gravy dish, perfect with roti or rice.

  2. potatoes are almost everyone's favourite

  3. i just loved the look of that creamy masala

  4. Oh my!! so heavenly and making me melt instantly.

  5. Hi Benlah,

    I have to agree with Linsy that you have cooked dum aloo with perfect amount gravy. Yum!

    Nice to know you via blogging and hope to learn more Indian cooking from you in the future. I'm now your latest follower and hope that you can follow mine too and stay connected via blogging. Cheers!


  6. I know this tastes really delicious... so well made dear...

  7. luks very tempting , ur pics r very attractive , keep it up , thanks for visitng my space :)

  8. i have joined ur blog , pls join mine also


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