Dum Aloo

By: Koushik

Created: 02/08/2025 06:14

Last modified: 09/08/2025 07:53

Dum Aloo is a rich and flavorful North Indian dish made with baby potatoes that are deep-fried and slow-cooked in a spiced onion–tomato–curd gravy, infused with aromatic whole spices. It’s a comforting, festive curry that pairs beautifully with naan or jeera rice.

Ingredients

Main Ingredients

900 g potatoes (aloo)
3¾ cups water
Salt to taste
Ghee or oil for deep frying
1 cup ghee
1 large onion, finely chopped
4 tbsp tomato puree
140 ml curd (yogurt)
4 tbsp hot water
1 green pepper, deseeded and sliced
1 tsp garam masala powder

Whole Spices

4 cloves
4 bay leaves
6 black peppercorns
4 green cardamoms
1 brown cardamom
1 small piece cinnamon stick

For the Paste

1 large onion, chopped
12 garlic flakes
2 tbsp ginger
6 black peppercorns
1 tsp poppy seeds
1 tbsp coriander seeds
1 tsp cumin seeds
2 dry red chilies
1 tsp turmeric powder
A pinch ground mace
A pinch ground nutmeg

Instructions

Step 1: Prepare the Potatoes Scrape and wash the baby potatoes thoroughly. Prick each one with a fork so the flavors can penetrate during cooking. Soak them in salted water for about 2 hours to season them lightly.

Step 2: Fry the Potatoes Drain the soaked potatoes and pat them completely dry with a clean cloth. Heat ghee or oil in a deep frying pan and fry the potatoes on medium heat until they turn golden brown and slightly crisp. Drain on paper towels and set aside.

Step 3: Prepare the Base Masala In a heavy-bottomed pan, heat 1 cup ghee. Add finely chopped onions along with the whole spices (cloves, bay leaves, peppercorns, cardamoms, and cinnamon). Sauté on medium flame until the onions turn golden brown and aromatic.

Step 4: Make the Spice Paste Grind all the ingredients listed under “For the Paste” — onion, garlic, ginger, peppercorns, poppy seeds, coriander seeds, cumin seeds, red chilies, turmeric, mace, and nutmeg — into a smooth paste using a little water if needed.

Step 5: Cook the Masala Add the prepared spice paste to the sautéed onions and cook on low flame for 10 minutes, stirring frequently until the mixture thickens and the raw aroma disappears.

Step 6: Add Tomato, Curd, and Seasoning Stir in tomato puree, curd, and salt. Mix thoroughly until the masala becomes smooth and well-blended.

Step 7: Add Potatoes and Simmer Gently add the fried potatoes to the pan along with 4 tbsp of hot water. Stir lightly to coat the potatoes with the gravy. Cover and cook on low heat for 5 minutes, allowing the flavors to meld.

Step 8: Finish and Garnish Sprinkle garam masala powder and add sliced green pepper. Simmer for a few more minutes until the gravy reaches your desired consistency. Adjust salt if needed.

Step 9: Serve Hot Transfer the Dum Aloo to a serving dish. Garnish with fresh coriander leaves if desired.