This dum aloo was made on a weekend a few weeks back when I was in a lovely mood to cook and I followed the recipe I had scribbled down from mom-in-law, to the last letter.
More potato recipes for your cooking pleasure – potato pulao with bell pepper, potatoes in coriander sauce, potato drumstick curry, and potato chana masala made in a pressure cooker.
Dum Aloo | Aloo Dum Recipe
Baby Potatoes / New potatoes – 15
Tomato – 1 large, chopped
Onion – 1, chopped
Green chillies – 2
Ginger – a 1″ piece
Garlic – 3 cloves (or 1 tbsp ginger garlic paste)
Yogurt / curd – 2 Tbsp
Oil – 1 tbsp
Salt to taste
Coriander (cilantro) leaves – for garnishing
Coriander / malli powder – 2 tsp
Red chili powder – 1 tsp
Turmeric powder – a pinch
curry powder or garam masala – 1 tsp
Cumin seeds / jeera / jeerakam – 1/2 tsp
How to make Dum Aloo:
1. Wash the potatoes and boil in water till cooked. Cool, peel and keep aside. (I cooked them in the pressure cooker for 1 whistle)
2. Puree the tomato and keep aside.
3. Grind the onion, garlic, ginger and green chilly to a paste.
4. Beat curd to remove any lumps and mix all the spices in it. Stir well to make a paste. Add a little water if too thick.
5. Heat oil in a pan and when hot, add the cumin seeds. When it starts spluttering and turns brown, add the onion-chilly-ginger-garlic paste and fry for about 3 mins.
6. Now add the yogurt mix and stir continuously for 4 mins.
7. Mix in the tomato puree and the add the potatoes. Cook covered for 2 mins and then leave pan open on a medium flame and cook till the oil separates from the gravy. Add salt.
8. Garnish with chopped coriander and serve Dum Aloo with rotis / chapatis.
I tried this recipe yest. I used the normal big potatoes (abt 4) & cut into med cubes. But after cooking, it was quite dry. Not like the pic shown. Should I increase the tomatoes the next time. Taste wise, nice..
yes, and also increase the amount of yogurt
Tried this yesterday, nags… It came out wonderfully!! 🙂
Thnk u very much! Vl try out benarasi version soon too! 😀
Keep ur service gng on 😛
Love Dum Aloo…Love Potatoes…period !
Looking for some baby potatoes now 🙂
Hi Naga, I made this yesterday, and it turned out to be awesome! Really liked the simple recipe, I didn't find it too difficult to make the pastes. I let the gravy thicken a little in the end, since I wanted semi-dry gravy. Also, my baby potatoes were not very uniform, so for the slightly bigger ones, I gave pricks with a fork so that the potatoes would absorb some masala.
Btw, I am also the non-can person, I buy only milkmaid, and in case of emergencies, readymade coconut milk. I've often wondered why anyone would want to use readymade ginger-garlic paste etc and spoil the taste, when all it takes is an additional 2-3 min to peel and pound:D Shreya (next on agenda – gobi manchurian)
haha.. thanks for trying the dum aloo shreya. this is actually my mom-in-law's recipe. she has a bunch of these very simple and easy recipes in her list and usually has no measurements so i watch her and learn, whatever little time we spend together 🙂
Your dum aloo looks absolutely delicious. First time here on your blog. Very neatly organized and well presented. Loved browsing through your blog… 🙂
I have posted my version of Dum Aloo in my blog My Scrawls. Do have a look at it when you get time. Would be happy to receive your comments… 🙂
I saw your recipe and got so excited and tried out today, but it turned out to be a big flop! 🙁
1) potatoes became very mushy for 3 whistles
2) frying onion paste for 3 mins was not enuf. they were still raw.
3) tomato puree was still raw and was not cooked well..
overall it had to go down the drain.
What went wrong actually!
Oh that’s sad Pratima. Here are my thoughts on what could have gone wrong.
Did you use new potatoes / baby potatoes? The ones I get in Singapore take long to cook and stay firm, yet cooked, after 3 whistles. If you use normal potatoes, one whistle should be more than enough. I have edited that in the recipe as well.
Normally, I don’t cook onion paste for too long and 3 mins was a close approximation. This could change with the type of onions used, quantity, etc. Next time, try tasting the onion paste while cooking to determine if its done, instead of sticking to the exact time in recipe 🙂
I have mentioned in the recipe that one you add tomato puree, you have to cook covered for 2 mins and then in the open pan until oil separates from gravy. Did you try that? Basically, you have to cook for about 5-6 mins, until oil separates.
Hope these tips help. Again, use any recipe as an approximation and adapt according to the quality, quantity and nature of ingredients you use.
Good luck next time 🙂