Dum Aloo Curry

SpicySpicy Served HotServed Hot Served ColdServed Cold
based on 0 Ratings


Servings: 3 Preparation time:
  • (1 cup - 250ml)
  • Potato, Flesh And Skin, Raw, aloo (Baby) potato - 12
  • Salt, Common Salt, Rock Salt, Table Salt Salt as needed
  • Water Boiled Plain Raw Mineral, Hot, Warm Cold, Mix, sparkling, Carbonated water - as needed
  • Canola Oil, Vegetable Oil, Cooking Cooking oil - 2 tbsp
  • Red Chili Powder, Paprika, Deggi Mirch, Red Chilli Powder, Red Chilly, Red Ch Red chili powder - 1 tsp ( Kashmiri chilli powder)
  • Dhania Powder , Coriander Powder, Corriander Powder, NITU DIDIS CORIANDER POWDER, Coriander Pd Dhania powder - 2 tsp
  • Garam Masala Powder, NITU DIDIs garam masala powder Garam masala powder - 1 tsp
  • Fenugreek Seed, Kasuri Methi, Kasoori Methi Dried, Menthya, Vendayam, Menthulu,uluva (Crushed) Kasoori methi - 1.5 tsp
  • Yogurt, Plain, Low Fat, Curd, yoghurt (Fresh) curd – 1 tbsp
  • Whipped Cream, Fresh Cream (Fresh) cream - 1 tbsp ( I used Amul fresh cream)
  • To grind:
  • Canola Oil, Vegetable Oil, Cooking Cooking oil 2 tbsp
  • Cinnamon, Ground, Cinamon, Dalchini, Cinnamon Powder, Cinnamon Sticks Cinnamon 1 (inch piece)
  • Cloves, Ground, Clove, Lavang Cloves 2
  • Cardamom Powder, Cardamom Pd, Choti Elaichi, Cardamom, Cardamon, Elachi Cardamom 2 ( small)
  • Saunf Fennel Seed, Fennel seeds 1/4 tsp (optional)
  • Green Chillies, Chilies, Hot Chili, Green, Raw, Chilli, Chilly Green chili 1
  • Onions, Raw, Onion (Big) onion 1
  • Tomatoes, Red, Ripe, Raw, Red Tomato Tomato - 2
  • Cashew Nuts Raw, Kaju, Cashewnuts Cashew nuts – 6 (to 10 nos)
  • Ginger Paste, Puree, Ginger paste 1/2 tsp
  • Ginger Garlic Paste, Garlic paste 1/2 tsp
  • Coriander Leaf Corriander, Cilantro Leaves, Green, Leaves, Parsley Leaves, Coriander Coriander leaves – to garnish ( I din’t use it)

Instructions (Preparation Steps):

  • Wash and pressure cook baby potato in a cooker adding 2 cups of water.Cook for 2-3 whistles in low flame. It takes 15 minutes. In the mean time, lets prepare the masala for gravy.
  • Dum aloo recipe
  • Heat 1tbsp cooking oil in a kadai.Saute cinnamon, cloves, cardamom, fennel seeds and green chilli for a minute. Add chopped onions and saute till transparent. Add ginger,garlic paste and saute for a minute.
  • Add chopped tomato, salt and saute till tomato turns pulpy. Add cashews, mix once and switch off the flame. Let the mixture cool down. Grind to a smooth paste adding enough water. Set aside.
  • Dum aloo recipe
  • Take the pressure cooked potato. Drain the excess water and peel the potato skin.Keep in a plate.Prick all over the potato with a fork. Heat 2 tbsp cooking oil in a kadai.Saute the potato till it turns golden in color and looks roasted. Remove in a plate.
  • Dum aloo recipe
  • Dum aloo recipe
  • In the remaining oil, splutter cumin seeds. Add ground tomato paste and saute for a minute. Add red chili powder, dhania powder, sugar, garam masala powder and curd. Saute for a minute. Gravy will become thick and leaves the sides of pan.Add 1/2 to 1 cup water, mix well and check for taste. Add salt if needed.
  • Dum aloo recipe
  • Cover cook and boil till oil floats on top. Open the lid, mix the gravy and add 1/2 cup more water if needed. Now add the baby potato and mix well. Add fresh cream, crushed kasoori methi and mix well.Boil for a minute.Add water to adjust consistency.Garnish with coriander leaves. This gravy thickens when it cools down.So add more water whenever needed. Boil and serve hot with roti !
  • Enjoy !
  • Note:
  • Add more red chilli powder if you want spicy gravy.
  • Originally baby potato should be deep fried in oil.But I shallow fried it to reduce the calorie.
  • You can use butter instead of cooking oil.
  • Adding fresh cream is optional.Skip if you don’t have it.But adding cream makes the gravy rich.
  • This gravy tastes the best if you give a standing time of 1 to 2 hours after preparation.So if you are making for birthday parties, make it in advance and reheat it adding some water.

Cook's Tip:
For thick curd, add a little cornflour paste to the milk while setting it
Add cardamom peels to the tea canister, instead of throwing them away. It will lend a very subtle flavour of cardamom to every cup of tea you brew!
Whole cinnamon sticks gives a spicy aroma to food. Whole sticks are used and later removed. Ground cinnamon are normally used in baking.


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