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Dum Aloo
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5 from 1 vote

Dum Aloo

a popular potato dish, where baby potatoes are cooked in a creamy onion, tomatogravy. 
Course Main Course
Cuisine Indian
Keyword Dhaba style dum aloo, Dum Aloo
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 5

Ingredients

  • 400 grams baby potatoes
  • 3 onions
  • 2 tomatoes
  • 3 tbsp oil
  • 1 tsp turmeric powder
  • 2 tsp Kashmiri red chilli powder
  • 6 large cloves of garlic
  • 1 inch ginger
  • 3 dry red chillies
  • 10 cashew nuts
  • 1 tsp cumin seeds
  • 1 inch cinnamon
  • 1 big cardamom
  • 2 green cardamom
  • 2 cloves
  • 1 tsp cumin coriander powder
  • ½ tsp garam masala
  • 2 tsp fresh cream
  • a pinch of sugar
  • 2 tbsp chopped coriander leaves
  • 2 tsp ghee
  • salt to taste

Instructions

  • Chop, onions, tomatoes, garlic, ginger and keep aside.
  • Wash and pressure cook the baby potatoes for 1 whistle. We just need to par-boil the potatoes. Once the steam escapes, open the pressure cooker.
  • Peel the potatoes and prick each potato with a fork. Keep the pricked potatoes aside.
  • Heat 2 tbsp oil in a pan.
  • Add ½ tsp turmeric powder, ½ tsp Kashmiri red chilli powder and a pinch of salt.
  • Now, add the boiled baby potatoes.
  • Shallow fry the potatoes till they turn golden brown and crispy on the outside. 
  • Keep fried potatoes aside.
  • Into the same pan, add chopped onions.
  • Sprinkle a pinch of salt over the onions and saute on low flame.
  • Cover the pan and cook on low flame for 5 mins and allow the onions to sweat.
  • Now , add chopped garlic, chopped ginger, cashew nuts, dry red chillies and saute on low flame till the onion turns golden brown.
  • Next, add chopped tomatoes and saute till the tomatoes turn mushy. 
  • Allow this onion-tomato mixture to cool completely.
  • Transfer this to a mixer jar and blend to a fine paste.
  • Keep the masala paste aside.
  • Heat 1 tbsp oil in a pan.
  • Add cumin seeds, black cardamom, cinnamon, green cardamoms and cloves. Saute for few seconds.
  • Add ½ tsp turmeric powder, ½ tsp Kashmiri red chilli powder and saute.
  • Add the masala paste and saute on low flame.
  • Rinse the mixer jar and add that water. 
  • Cook on low flame.
  • Add 1 tsp red chilly powder, 1 tsp cumin-coriander powder and 1/2 tsp garam masala. Mix well and cook.
  • Add fried potatoes and mix well. Add water as required and adjust the consistency of the gravy.
  • Add salt and sugar. Mix well. 
  • Add fresh cream and mix well.
  • Cover the pan and cook on low flame for 5 to 7 minutes. 
  • Finally garnish with fresh coriander leaves and drizzle 2 tsp of pure ghee into the gravy to enhance the flavour of the gravy.
  • Serve hot with roti or naan or jeera rice.