Dum aloo (दम आलू) is a flavorful and delicious curry of North Indian cuisine prepared with baby potatoes that are deep fried and then simmered in tomato gravy with spices. This is no onion no garlic recipe. This is a smooth and aromatic curry recipe which is spiced with red chili powder, garam masala and kasuri methi. You can easily find this recipe in restaurants and dhabas. This authentic dum aloo recipe gets its characteristic flavor from the gravy. You may make gravy using onion and garlic.
To make this classic recipe, baby potatoes are either deep fried or boiled. But boiled potatoes don’t have golden texture. You may parboil the potatoes and then fry till golden colour. Then they are added to gravy. There are many ways to cook dum aloo. Some people cook dum aloo in besan and curd based gravy or some people make tomato based gravy. Here I have made this recipe with tomato gravy which is a very simple gravy.
It can be served with laccha paratha or naan.
Try other similar recipe:
Kashmiri Dum Aloo
Course: Main Course
Cuisine: North Indian
Prep. Time: 15 minutes
Cooking Time: 20 minutes
Serving: 4
4 tbsp oil
6-8 black peppercorn
1 inch cinnamon stick, dalchini
4 cloves
1 black cardamom
2 bay leaf
½ tsp ginger paste
3 medium size tomatoes, pureed
½ tsp. cumin seeds
A small pinch heeng
1 tsp kashmiri chilli powder
½ tsp turmeric
½ tsp. coriander powder
¼ tsp. garam masala
salt to taste
¼ cup curd
1 tsp kasuri methi (dry fenugreek leaves)
This is done so that potatoes absorb the flavors of the masala.
In a kadai, heat mustard oil till it begins to smoke. Add the potatoes and begin to fry them on a low to medium flame.
When they become golden and crisp, drain them.
In a pan dry roast black peppercorn, cloves, cinnamon and cardamom till they start to release aroma. Remove them and let them cool. Grind them into a smooth powder.
Remove the extra oil in which you have fried potatoes remaining 2 tbsp. oil. Heat on medium flame. Add cumin seeds and heeng. Let them crackle. Then add bay leaves.
Add tomato puree and ginger paste. Add turmeric powder, red chilli powder and coriander powder.
Mix well and sauté until oil starts to separate from sides; it takes approx. 1 to 2 minutes.
Add roasted masala, curd and salt.
Add 2 cup water or according to the consistency you want. Bring to boil and add potatoes. Cook it till gravy thickness about 10-12 minutes. And oil will start to float on top.
Add garam masala and crushed kasuri methi. Mix well and turn the flame off.
Serve with roti or naan.
To make this classic recipe, baby potatoes are either deep fried or boiled. But boiled potatoes don’t have golden texture. You may parboil the potatoes and then fry till golden colour. Then they are added to gravy. There are many ways to cook dum aloo. Some people cook dum aloo in besan and curd based gravy or some people make tomato based gravy. Here I have made this recipe with tomato gravy which is a very simple gravy.
It can be served with laccha paratha or naan.
Try other similar recipe:
Kashmiri Dum Aloo
Course: Main Course
Cuisine: North Indian
Prep. Time: 15 minutes
Cooking Time: 20 minutes
Serving: 4
Ingredients:
8 baby potatoes (aloo)4 tbsp oil
6-8 black peppercorn
1 inch cinnamon stick, dalchini
4 cloves
1 black cardamom
2 bay leaf
½ tsp ginger paste
3 medium size tomatoes, pureed
½ tsp. cumin seeds
A small pinch heeng
1 tsp kashmiri chilli powder
½ tsp turmeric
½ tsp. coriander powder
¼ tsp. garam masala
salt to taste
¼ cup curd
1 tsp kasuri methi (dry fenugreek leaves)
Instructions:
I have medium size potatoes so I have pressure cooked them for 2-3 whistles so that the potatoes are half cooked. Then peel potatoes and prick them using fork.
This is done so that potatoes absorb the flavors of the masala.
In a kadai, heat mustard oil till it begins to smoke. Add the potatoes and begin to fry them on a low to medium flame.
When they become golden and crisp, drain them.
In a pan dry roast black peppercorn, cloves, cinnamon and cardamom till they start to release aroma. Remove them and let them cool. Grind them into a smooth powder.
Remove the extra oil in which you have fried potatoes remaining 2 tbsp. oil. Heat on medium flame. Add cumin seeds and heeng. Let them crackle. Then add bay leaves.
Add tomato puree and ginger paste. Add turmeric powder, red chilli powder and coriander powder.
Mix well and sauté until oil starts to separate from sides; it takes approx. 1 to 2 minutes.
Add roasted masala, curd and salt.
Add 2 cup water or according to the consistency you want. Bring to boil and add potatoes. Cook it till gravy thickness about 10-12 minutes. And oil will start to float on top.
Add garam masala and crushed kasuri methi. Mix well and turn the flame off.
Serve with roti or naan.
Tips:
- Always poke the aloo with fork or knife well before frying.
- If you want less oily dum aloo, boil potatoes and saute them in 1 tbsp oil in a pan.
- You can cook dum aloo in onion garlic gravy.
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