Dec 3, 2013

Aloo Dum

Aloo Dum – A delicious main curry, goes well with Puri, Chapati, Phulkas …

Serves: 3


For aloo (baby potatoes):

15 – 18 baby potatoes

100 g oil (to deep fry)


Wash and clean baby potatoes. In a pressure cooker, boil potatoes  in 2 cups of water for 15 minutes. Reduce the heat to medium after 2 quick whistles and cook for 10 minutes. Do not open the lid immediately. Allow the cook to cool naturally.

Drain out water and gently peel off  skin of the boiled baby potatoes.

Heat oil in a karahi / frying pan on high heat. Reduce the heat to medium and deep fry potatoes until golden color. 7 – 8 potatoes at a time. Drain out from oil and place on paper towel to absorb extra oil.

For dum:


 2 tablespoon oil

1 onions, thinly sliced (separate each layer)

2 tomatoes or 1 big (well ripe), finely chopped

1 teaspoon  ginger - garlic paste

3/4 teaspoon red chilli powder

1/2 teaspoon turmeric powder

1 teaspoon coriander powder

1 ¼ cup water  (250 ml)

¾ teaspoon salt (or to taste)

½ teaspoon jeera powder (cumin seed powder)

½ teaspoon fennel powder

½ teaspoon garam masala powder

Fried baby potatoes

2 teaspoon chopped coriander leaves


Dilute red chilli powder, turmeric powder and coriander powder in 2 tablespoon water and keep aside (spice mix).

In a pan, heat 2 tablespoon oil on a medium heat. Add thinly sliced onions and fry till golden color.

Add ginger – garlic paste and stir well on a low heat for 2 – 3 minutes until the raw smell goes.

Add chopped tomatoes and fry for 2 - 3 minutes on a medium heat until well combined.

Add diluted spice mix and stir well on a low heat for 1 – 2 minutes until the raw smell goes and water dries up. Now the gravy will be bright red in color.

Add 1 ¼ cup water, jeera powder, fennel powder, garam masala powder and salt to taste. Mix all the ingredients well. Cover with a tight lid and cook on a medium to low heat for 10 – 12 minutes until slightly thickens.

At this stage, add fried potatoes. Cover again and boil for another 5 minutes. Sprinkle chopped coriander leaves. Serve hot wth puri / chapatti / phulkas

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