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:
Whenever curd is to be added to the masala, it should be beaten well and added gradually.
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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