Dum Aloo ( Potato Curry ) Recipe
Sometimes these baby potatoes can really do wonders, I made this dum aloo dish and was too happy with the outcome 
. A typical gravy flavor to tickle your taste buds, aroma of the spices and not to miss the crispness of the potatoes. I have been trying many recipes at home ever since I found a new foodie in me and these dum aloo’s are one of those favorite recipes at home. A traditional North Indian potato curry steamed in yogurt, spices and tomato onion sauce. Dum means steam and Aloo means potatoes, this is one of the favourite dishes, mainly known as a delicacy of Kashmiri cuisine.
There are various ways to prepare this dish but my family prefers it in red gravy so I use onions and tomatoes for this dish. I have many a times eaten dum aloo in restaurants and every where I have eaten, this dish has been prepared differently. I always use to wonder what would be the authentic recipe for this. Now after learning about various cuisines and places etc I finally know about authentic Kashmiri dum aloo recipe but I havent prepared my dish that way because my family likes eating this dish in red gravy – typical Punjabi’s I must say . I think every household has their own dum aloo recipe. Though an authentic dum aloo recipe is simply cooked in yogurt spices sauce. It is slow cooked in yogurt gravy, may be will try that someday and share it out here too.
I made this with onion tomato gravy and deep-fried baby potatoes ( it can also be prepared with boiled potatoes, just keep in mind not to over boil them so that the shape of these lovely little potatoes dont spoil) , it came out good and a must try at home to get a restaurant feel, I guess too much of self praise now let me come back to this wonderful recipe.
All you need is – a gravy for these baby potatoes, oil to deep fry these tiny little potatoes, curd and some spices. An easy recipe and very very basic types, I havent used any cashew paste in this for the gravy, I have cooked it in a very simple manner. Also have not added fresh cream to the gravy instead just a bowl of yogurt to give the tangy flavor to the potatoes.
I prepared these in the afternoon for serving them in the dinner and my gravy got little thick on sitting and while reheating it at night, I added a little bit of hot water while heating it up and cooked for few minutes with covered lid on low flame.
I love to eat these potatoes with boiled rice, I am an exception but this surely goes well with any Indian bread as a side dish. Make this Dum Aloo dish at home for your loved ones and enjoy this Punjabi style Dum Aloo dish!
Yummy Dum Aloo dish is ready to be served .
Ingredients
- • Baby Potatoes – 12 -15 (washed and peeled)
- • Yogurt – 1 cup
- • Tomatoes – 4 - 5 medium sizes
- • Onions – 2 big size
- • Ginger Paste – ½ tablespoon
- • Water – ½ cup ( or can be little more )
- • Coriander leaves to garnish
- Spices –
- • Degi Mirch (Kashmiri Mirch) – 1 teaspoon
- • Salt to taste
- • Fennel Powder – 1 teaspoon
- • Turmeric Powder – ¼ teaspoon
- • Coriander Powder – 2 teaspoons
- • Garam Masala – ½ teaspoon
- • Ginger Powder – ½ teaspoon
- • Cumin Seeds – ½ teaspoon
- • Bay leaf – 1
- • Cinnamon Stick – 1
- • Cloves – 2- 3
- • Whole Black Peppercorns – 2 -4
Instructions
- For the gravy – Heat oil in a kadai/wok and add the whole spics – cinnamon stick, whole black peppercorn, cloves, bay leaf and cumin seeds.
- After few seconds, once the spices start to sizzle, add the garlic paste and let it cook on low flame for few second.
- Take a bowl, whisk yogurt nicely and add all the dry spices to it and mix well, keep aside.
- In a mixer, blend onions and tomatoes together to form a paste.
- Add this paste to the kadai and let it cook on low flame for 15 minutes, stirring in-between. When you see the mixture is leaving the sides of the kadai, it is done.
- Now to this add the yogurt spices mixture and keep stirring continuously while adding it to the kadai.
- Once mixed nicely, add water and cover it to cook on low flame for few minutes.
- For the potatoes – Take another kadai/wok and heat oil for deep frying the potatoes.
- Till the oil is getting hot, you can wash/peel the potatoes and prick it with the help of a fork.
- Deep fry the potatoes on medium flame. Fry them till light golden brown.
- Remove on a kitchen napkin so that the excess oil is absorbed by the napkin.
- After deep frying the potatoes, gently prick them ones again with the fork and add them to the gravy.
- Cover the lid and let it cook for few minutes, you can add a little more water at this stage if you feel gravy is getting too thick. Adjust accordingly.
- When done, remove them from the kadai, serve in a bowl, garnish with the coriander leaves.
- Serve hot with naan, roti or any Indian bread of your choice. I like to eat this with boiled rice too.
{ 26 comments… read them below or add one }
Looks very inviting………Lovely clicks too. Flavourful and delectable potato curry.
Thank you Sanoli
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Looks yummy n sure will be delicious too!! Have to give it a shot soon!!!
Thank you Dimple
. I am glad you liked it, do try it out, its easy.
i will try this version. can the yogurt be substituted with cream or can i just make it in the onion tomato gravy… i.e. add more tomatoes to get the tanginess?
Hey Dassana, you can prepare it with cream too and if you wish to avoid cream then a simple tomato onion paste would also make a nice gravy, would not recommend to increase the tomato quantity because then it will be too tangy and spoil the gravy flavour. Only keep all the spices as it is and rest you can always experiment for gravy. Surely the flavor will change but will taste good
.
thanks for the response anamika.
you welcome anytime Dassana
OWH NO…it’s almost 11pm here and you made me so hungry dear! Irresistible Potato Curry…would love with some crispy pooris! Joining you for supper in my dreams
Haha…thanks
, you most welcome in real and in dreams too…lol, I would have surely joined you had I known you before in all my KL trips when I use to strave for home cooked food there 
.
What a beautiful post, in EVERY way. Such lovely photography and recipe!
Love aloo and dum aloo is such a classic..
Hey thank you Puja, good to see you here
.
This looks delicious!
thank you Asmita, welcome to mad
.
is it necessary tu blend onion and tomatoes??? cant we just cook til it becomes gravy??
Hi Binita,
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If you blend it the gravy will be smoother however its perfectly fine if you dont blend the onion and tomatoes, you can grate them or chop them finely and keep cooking till they form a paste like gravy. It will turn out good too, you can give it a try, keep stiring it in between after few minutes. I prepare many dishes where I don’t blend the onions and tomatoes and it tastes great too
Looks so Yumm!!!!….I wanna try this recipe this week and let you know
Hey thank you so much Shruthi
, glad you liked it. Sure do lemme know about it!
I did tried this week and it came out really good, I will post it sometime this week. Thanks again for sharing the recipe!
Hey Shruthi, I am happy it turned out good, thank you sharing it back & looking forward to your post
.Happy Cooking!!!
Hello Anamika, here is the post http://foodandclicks.wordpress.com/2012/08/02/dum-aloo-baby-potatoes-in-spicy-gravy/
Delicious …lovely space..following your blog
Thank you Shama and welcome to mad
!
Thanks for sharing this recipe…I have always loved potatoes. I love aloo. I am loving how the name rolls in my tongue. Glad to learn more about your culture and your wonderful cuisine. I’d love to try this pretty soon.
I would like to invite you to Yumgoggle. Your phenomenal photos have caught our attention, we have been on the lookout for unique and interesting bloggers since we launched our food photo submission site which is http://www.yumgoggle.com/gallery/ This will allow you to showcase all your great work and share it with our visitors. We’d be proud to have your work as part of our growing collection to continue to have a larger reach and further inspire all fellow food lovers out there! Sorry for the shameless plug to our site =)
Thank you so much for visitng my space & congratulations for you food photo submission site, the same sounds so yum
. I am happy to be part of your collection, see you at yumgoogle 
.
hey Shruthi, thank you so much for trying out this recipe and sharing it in your space too with such lovely words, I am honoured
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