Dum Aloo Recipe | दम आलू

Dum Aloo or Aloo Dum is a potato-based Indian cuisine. This recipe requires two main ingredients i.e. potato and curd. It has a bit of tangy, sour, and spicy flavors and is really easy to make.

You can serve this dish with naan, roti, Luchi, khasta roti,  puri, etc. But this also goes really well with jeera rice or steamed basmati rice.

Different Versions Of Dum Aloo

Originally, this recipe is a Kashmiri Pandit Cuisine belonging to the Kashmiri Valley in the Indian state of Jammu-Kashmir. Yet it is a popular dish and is cooked all over India.

It has also become a part of North Indian cuisine. They cook it with extra spices and may have onion in the recipe.

Banarasi people make this dish by stuffing the potatoes with a mash of potatoes and spices, after frying them and adding them to a yellowish gravy.

It is also a specialty in Bengal, that they eat mostly with Luchi- which is equivalent to puri. This recipe is known as “Aloor dum” over there.

In a similar manner, everyone has their own version of this recipe. Be it Kashmiri, Punjabi, Mughlai, or Bengali the base remains the same. Just the technique to make it and one or two ingredients differ.

Potatoes are a versatile vegetable. It gets to blend in any form with any vegetable or can be a solo hero. This dum aloo recipe is one such versatility of potato. And everyone relishes it in their own way.

TR’s Extra Shots:

• To get the potatoes to properly absorb the gravy deep fry the potatoes twice. The first time it must be only 70% done. Fry them again just before adding them to the gravy. Since they will be piping hot with oil they will absorb the gravy properly.
• Kashmiri red chilli powder in this is mostly for colour and not to add spice. You can regular red chilli powder for that. You can deseed them if you do not want the heat.
• Add a bit of chopped ginger for a sharp flavour.
• We are making a paste of various spices. You can replace that with fennel powder and dry ginger powder, with cumin seeds and cardamom in tempering.
• When adding curd to the pan of hot oil the flame should be low and you need to stir the curd immediately. Otherwise, it will get curdle.

Check out our similar recipes like Memoni Aloo and Aloo Sabji recipe.

Watch Dum Aloo Recipe Video

Ingredients of Dum Aloo

• Potato- 500 gm
• Dried Red Chili - 10 gm (Whole)
• Cumin - 1 tbsp
• Coriander Seeds -1 tbsp
• Carom Seeds - 1 tbsp
• Black Pepper - 1/2 tsp
• Cloves - 8 pcs
• Cinnamon - 1 pcs
• Cardamom - 4 pcs
• Edible Oil (to fry potatoes)- 2 medium-size bowl
• Edible Oil (for gravy) - 1 small-size bowl
• Curd - 1 large bowl
• Kasuri Methi - 1 tbsp
• Buttermilk Masala Powder - 1 tbsp
• Bay Leaves - 2 pcs
• Turmeric Powder - 1 tbsp
• Red Chili Powder - 1 tbsp
• Salt - as needed

Steps for Dum Aloo

• Soak red chilies with hot water for some time in a bowl. Keep it aside. Later, grind it and make a paste.

• For Cooking

• Take a pan and heat it.Add cumin, coriander seeds, ajwain, black pepper, clove, cinnamon, cardamom and saute it.
• Then grind all the sauteed whole masala.
• Poke the potatoes with a fork for deep frying.
• Take a heated pan. Add oil and heat it.Now add potatoes and fry them till it turns brown.
• Take a bowl and add curd.Now add the dry red chili paste and ground masala and mix well.
• Take another pan, add oil and heat it.Add Kasuri methi and stir it.Add buttermilk masala powder. Mix well.
• Add bay leaves, turmeric powder, red chili powder & salt. Mix it.
• Then add the curd mixture and mix all well.
• Finally, add fried whole potato one by one. Dip all potatoes in the curry.
• Cook for a minute and serve hot.

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