Dum Aloo
A rich and flavorful North Indian dish, Dum Aloo features baby potatoes deep-fried and slow-cooked in a spiced onion–tomato–curd gravy infused with aromatic whole spices.
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
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
Method
- Scrape and wash the potatoes. Prick them all over with a fork and soak in salted water for 2 hours.
- Drain and pat dry with a cloth. Deep fry in hot ghee or oil until golden brown. Drain and set aside.
- Heat 1 cup ghee in a heavy-bottomed pan. Add onions with the whole spices and sauté until golden.
- Grind all paste ingredients into a smooth paste. Add to the pan and cook for 10 minutes.
- Stir in tomato puree, curd, and salt. Mix well.
- Add the fried potatoes along with 4 tbsp hot water. Stir gently and cook on low heat for 5 minutes.
- Sprinkle with garam masala and sliced green pepper. Simmer for a few more minutes.
- Serve hot, garnished with coriander leaves if desired.
Serving Suggestion: Enjoy with naan, tandoori roti, or jeera rice for a complete meal.