Dum Aloo Recipe – Ingredients, Method of Cooking

Dum aloo is a Kashmiri cuisine. Here, in this recipe, the potatoes which are smaller (baby potatoes) are used. These baby potatoes are deep fried firstly and then added to the gravy, where they are cooked completely. Dum Aloo is prepared all over India.

Dum aloo

Ingredients for making Dum Aloo

  • 20 Baby Potatoes
  • 1 teaspoon Cumin seeds (Jeera)
  • a pinch of Asafoetida (Hing)
  • 2 large finely chopped Onions
  • 1 tablespoon Ginger-Garlic paste (Lasan-Adhrakh paste)
  • 3 large finely chopped tomatoes
  • 1/2 tablespoon Red Chilli Powder
  • 1 tablespoon Coriander (Dhania) Powder
  • 1/2 teaspoon Cumin (Jeera) Powder
  • 1/2 teaspoon Turmeric (Haldi) Powder
  • 1/2 teaspoon Garam masala Powder
  • 2 tablespoon Oil
  • Salt as per taste

For Garnishing

  • 1 tablespoon finely chopped Coriander leaves (Dhania)

Method for making Dum Aloo

  • Peel the baby potatoes and wash thoroughly.
  • Prick these potatoes all over using a fork.
  • Keep these potatoes in the salted water for sometime.
  • Now, deep fry the potatoes on a medium heat, till golden brown.
  • Drain on an absorbent paper and keep aside.
  • Take a pan. Heat oil and add cumin seeds.
  • When the color of the cumin seeds changes, add onion and after 2-3 minutes, add ginger-garlic paste.
  • Saute till the colour of the onion changes to light brown.
  • Add the tomatoes and saute till the oil comes out.
  • Add red chilli powder, coriander powder, cumin powder and turmeric powder.
  • Saute for sometime and then add little water and salt.
  • Mix thoroughly. After sometime add the fried potatoes and simmer the gas for five minutes.
  • When the potatoes absorb the gravy, add garam masala and stir well.
  • Garnish with the coriander leaves.
  • Dum Aloo is ready to serve.

How to serve

Dum Aloo is served with the parathas or naan.


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