Dum Aloo

Dum Aloo

Hey guys! The recipe I am posting today is very easy curry recipe made using Aloo/Potato. You can serve this for lunch or dinner with paratha/roti/naan or rice. The curry is neither too spicy nor sweet and will be loved by all. So lets get cooking…

Note: The potatoes to be used in this recipe should be small potatoes as we will keep them whole. While boiling keep in mind not to over boil them that they split. They should remain whole.


Boiled Potatoes – 8 small

Tomatoes – 4 large

Onions – 4 large

Cream/Malai – 2 tbsp

Curd – 1/2 cup

Ginger paste – 1 tbsp

Garlic paste – 2 tbsp

Ghee – 2 tbsp

Cloves – 3-4

Cinnamon – 1 inch piece

Cashew/Kaju – 4-5 pieces

Almonds/Badam – 4-5 pieces

Turmeric powder – 1 tsp

Dry Red Chilies (Kashmiri) – 3 pieces

Red chili powder (Kashmiri) – 1 tbsp

Cumin-coriander powder – 1 tbsp

Garam Masala powder- 1 tbsp

Salt as per taste

Asafotida/Hing – 1/2 tsp

Sugar – 1 tsp

Tomato ketchup – 1 tbsp

Kasuri Methi/dried fenugreek leaves – 1 tsp

Cumin Seeds/Jeera – 1 tsp

Coriander/Dhania leaves (finely chopped) – 1/4 cup

Oil for deep frying


1) Take the boiled potatoes and remove the skin. With a few make a few superficial holes in it. Now deep fry these potatoes till brown on the outer side. Keep aside.

2)Soak the dry red chilies, cashew and almonds in lukewarm water for 10 minutes. After ten minutes make a paste of it. Keep aside.

3) Make puree of the tomatoes and onions. In a wok take ghee. Let it become warm then add the asafotida/hing and cumin seeds and let them crackle. Now add the cloves and cinnamon and the red chili and cashew-almond paste to it and saute for a minute till it starts to leave the ghee keep stirring on medium flame or else it will burn.

4) Now add the onion puree and let it cook till it leaves the ghee and becomes slightly brown. To this add the tomato puree, turmeric powder, cumin-coriander powder, red chili powder and salt and mix it all well. Cook till the puree leaves the ghee.

5) Once done add the garam masala powder, tomato ketchup, sugar, cream, curd and mix it all well. Take the kasuri methi and lightly crush in between the palms and add it to the gravy. Add the fried potatoes to the gravy and garnish with coriander leaves. Serve hot.

This blog post is part of the blog challenge ‘Blogaberry Dazzle’ hosted by Cindy D’Silva and Noor Anand Chawla. Make sure both links are done correctly.

61 responses to “Dum Aloo”

  1. Dum Aloo is always my favorite when it comes to make a quick dish yet that would serve as a nice food on plate. Kashmiri style adds another level to this. Lovely post.


  2. The dum aloo looks to inviting. I cook it in somewhat the same way but without the nuts. I will try adding the chilli paste next time.


  3. Wow what an amazing timing.. I was planing to cook dum aloo today. O cook exactly the same way but yes do not add ketchup and sugar, Will try adding that today to bring some variety in the taste. Thanks for sharing.


  4. Somehow I’ve never like any kind of dum aloo preparation, though I don’t dislike the vegetable. This seems like a different style of making and one I should try and hopefully get over my aversion to dum aloo


  5. Wow, these images of scrumptious Dum Aloo make me drooling over. Dum aloo is something I can eat anytime, any day; for next time, I am definitely going to try your way.


  6. Dum Aaloo is my favourite. I have only tried Bengali style recipe. I would love to try your recipe. Seems very delicious and easy.


  7. Dum aloo is one of my favorite dishes I make from aloo and trust me when this dish is ready I need not have any other secondary dish. The pictures in the post are very appealing and urges readers to try hand with your recipe.


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