Dum Aloo | How to make Dum Aloo

By Anamika Arun  |  26th Apr 2016  |  
4.8 from 4 reviews Rate It!
  • Dum Aloo, How to make Dum Aloo
  • Prep Time

    15

    mins
  • Cook Time

    20

    mins
  • Serves

    4

    People

320

4





About Dum Aloo

A delicious special occasion potato curry.

Dum Aloo is delicious and authentic dish. Dum Aloo by Anamika Arun is a great option when you want something interesting to eat at home. Restaurant style Dum Aloo is liked by most people . The preparation time of this recipe is 15 minutes and it takes 20 minutes to cook it properly. Dum Aloo is an amazing dish which is liked by the people of every region. By the help of this recipe you can definitely know how to make a perfect Dum Aloo. Dum Aloo is an amazing dish which is perfectly appropriate for any occasion. Dum Aloo is delicious as well as healthy dish because it contains large amount of healthy nutrients. Surprise your family and friends by preparing this restaurant style Dum Aloo at your home.

Dum Aloo

Ingredients to make Dum Aloo

  • Baby Potatoes- 5-6
  • Onion - 1 large, finely chopped
  • Yogurt - 150 gm
  • Ghee - 2 tbsp
  • Blanched pistachio - 1 tbsp (grind to paste)
  • Ginger-garlic paste - 2 tsp
  • Red chilli powder - 1/2 tsp
  • Salt to taste
  • Turmeric - a pinch
  • Fresh coriander - to garnish
  • Whole spices:
  • Some peppercorns
  • 1/2 tsp coriander seeds
  • 1 clove
  • 1/2 tsp cumin seeds
  • 2 green cardamoms
  • 1 cinnamon stick

How to make Dum Aloo

  1. Peel and boil the potatoes in salted boiling water for 4-5 mins till its tender.
  2. Heat the wok and then dry roast the green cardamom. Remove them and then add the rest of the spices. Roast them on medium heat till they are fragrant. Remove the skin of the cardamom and grind it with all the spices, except cinnamon.
  3. Also make a paste of the blanched pistachios or almonds with 1-2 drop of milk.
  4. Prick the potatoes (peeled or unpeeled). Heat ghee in the wok. Add a pinch of turmeric and fry the potatoes, till a nice brown crust forms on the outside and they are fork-tender. Remove the fried potatoes from the pan and place on a tissue.
  5. Add chopped onion in the same oil. And fry till lightly brownish, about 5-6 mins. Now add the ginger-garlic paste, ground spices and red chilli powder. Saute for 2-3 mins, till the mixture dries.
  6. Now remove the wok from heat and slowly add the yogurt, mixing it continuously to avoid cuddling. Keep it back on the flame and add the potatoes. Let the mixture come to a boil and the ghee separate (keep mixing in between).
  7. Add about 1/3rd cup water, mix well and cover the gravy. Keep it on simmer and cook for 12-15 mins, till the gravy thickens and envelopes the potatoes. Add pistachio paste and salt. Cook for another 2-3 mins till the paste blends well.
  8. Serve hot with chopped coriander, rice or roti.

My Tip:

You can leave the skin on and fry directly instead of boiling it first. You can add little cream for extra richness.

Reviews for Dum Aloo (4)

kiran nayana year ago

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Aisha Anama year ago

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Alka Yadava year ago

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Shilpa lad2 years ago

Very nice dish dear!
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