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Dum aloo recipe, Aloo dum, baby potatoes gravy

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Dum aloo is a popular Indian gravy with baby potatoes or small potatoes. This version is yogurt based with spices like fennel seeds, moti elachi. Step by step detailed photos.

Aloo-dum-recipe

The word Dum means usually cooking method where the dish is slow cooked in closed condition. So you can take this as an adapted method.

Dum aloo tips:

How to make dum aloo: Firstly small potatoes are cooked, deep fried and later the cooked in a rich, gravy with spices. Yogurt is used in the gravy.

Cardamom: I have used moti elachi (black cardamom) in this recipe. It is very strong and distinct in this recipe. However, if you do not have, replace it with 2 green caramom.

Baby potatoes aka small potatoes are the start ingredient. So choose same size potato as much as possible for uniform cooking.

Serving suggestion:

Dum aloo goes well with flatbreads and mild pulaos.

dum aloo recipe

I wanted to try Dum Aloo recipe for so long, but never happened. Each time when I buy small potato, I end up in making other small potato recipes like small potato curry or small potato biryani. Even Priti always reminded that I wanted to try this recipe of hers. So, yesterday I tried her recipe for dinner as side dish for roti. Vj just loved it a lot, he is not a big fan of paneer, so it was quite a welcome change for him from the usual paneer side dishes I make.

Aloo-dum-recipe
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4 from 1 vote

Dum aloo

Dum aloo is a popular Indian gravy with baby potatoes or small potatoes. This version is yogurt based with spices like fennel seeds, moti elachi. Step by step detailed photos.
Course Side Dish
Cuisine Indian
Prep Time 15 minutes
Cook Time 35 minutes
Servings 4
Cup measurements

Ingredients

  • 20 Small potatoes
  • 1 Onion
  • 1 Tomato
  • ¼ cup Curd
  • 2 Red chilli powder Kashmiri
  • 1 tsp Coriander powder
  • ½ tsp Garam masala powder
  • ⅛ tsp Turmeric powder
  • 2 tsp Ginger garlic paste
  • 3 tbsp Coriander leaves chopped
  • 1 tsp Lemon juice
  • Salt – as needed
  • 1 tbsp Oil

To roast & grind

  • 1 Onion – 1
  • 1 Black cardamom or 2 green cardamom
  • 2 Cloves
  • 1 tsp Cumin seeds
  • 1 tsp Fennel seeds
  • 10 Cashews

To temper

  • 1 tbsp Oil
  • 1 inch Cinnamon
  • 1 Bay leaf
  • 2 Red chillies

Instructions

  • Pressure cook potatoes for 2 whistles and peel the skin, prick it here and there with fork.
  • Heat a pan with oil and roast the potatoes until golden.
  • Make sure you keep it turning in between to ensure even browning.
  • In the same pan, fry cardamom, cloves, fennel, jeera, cashews and onion. Grind it with little water to smooth paste.
  • Heat oil and temper with the items under ‘To temper’ table. Add finely chopped onion and fry till transparent.
  • Add ginger garlic paste and the ground paste and fry for 2 minutes in medium flame.
  • Add chopped tomatoes, salt and fry till mushy. Add chilli powder, turmeric, coriander and garam masala powders.
  • Fry  in medium flame, till the oil separates from masala . Add curd little by little, frying for each time for 1/2 minute.
  • Add the roasted potatoes and add water(1 & 3/4 cups),bring to boil.
  • Simmer for 5 minutes and garnish with lemon juice and coriander leaves, after switching off the flame.

Notes

  • You can deep fry the potatoes.
  • As I don’t like curd much in gravies, I reduced to half as the original recipe and added lemon juice.

Aloo dum Method:

  1. Pressure cook potatoes for 2 whistles and peel the skin, prick it here and there with fork. Heat a pan with oil and roast the potatoes until golden. Make sure you keep it turning in between to ensure even browning.
    roast baby potatoes
  2. In the same pan, fry cardamom, cloves, fennel, jeera, cashews and onion. Grind it with little water to smooth paste.
    masala paste
  3. Heat oil and temper with the items under ‘To temper’ table. Add finely chopped onion and fry till transparent. In goes ginger garlic paste and the ground paste and fry for 2 minutes in medium flame.
    temper
  4. Add chopped tomatoes, salt and fry till mushy. In goes chilli powder, turmeric, coriander and garam masala powders.
    gravy
  5. Fry  in medium flame, till the oil separates from masala . Add curd little by little, frying for each time for 1/2 minute.
    add curd
  6. Add the roasted potatoes and add water(1 & 3/4 cups),bring to boil.
    add baby potato
  7. Simmer for 5 minutes and garnish with lemon juice and coriander leaves, after switching off the flame.
    aloo dum ready

Notes

  • You can deep fry the potatoes.
  • As I don’t like curd much in gravies, I reduced more than half as the original recipe and added lemon juice.

We had it with roti, but this goes well with any mild pulao.

dum aloo

Reader Interactions

Comments

  3. Priti

    I never complained to you that you don't try things from my blog but rather you always say you want to try the dum aloo from my blog and you don't do it for ages now ..and I keep reminding you that :p …so your statement is wrong 😉 It looks yum inbtw

    Reply

  29. Cool Lassi(e)

    The Dumo Aloo looks divine! Love all your photos too. Did I tell you I tried your Tomato dosai and ofcourse your famous Pudina Onion Pakoda?? They came out so good.

    Reply

  49. lata raja

    cannot take my eyes off the picture:) I am sure it tastes great. I liked the picture in the process where the pulpy tomatoes and the masala are saute'ed and the just blend without a hint of tomato being added!

    Reply

  61. Haripriya

    thanks a lot for this wonderful mouthwatering recipe Raji!! Ive been hunting for this for quite some time……. actually checked your blog today and instantly made it and came out awesome…….just waiting for my hubby and kid to taste and comment.

    Reply

  65. woszumessn

    yuuuummi! tried this last week and it was soo delicious <3 best potato recipe ever! thanks for the step by step pics, makes it more easy. especially for me who has to look up jeera, cloves, bay leafs, and all that stuff while already cooking… whats that in german? waah 😉
    greetings from bavaria, sabine =)

    Reply

  66. Anonymous

    Thank you for this wonderful recipe. I tried it out today.. It turned out delicious. Your detailed instructions with photos helped a lot. Thanks for sharing.

    Reply

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