Dum Aloo

Thogh potatoes are inherently an Italian vegetable, in India we have come up with loads of recipes using potatoes. Dum Aloo is one such recipe, relished by the Aloo lovers (which includes me). Few people know that there are not two but three types of Dum Aloo viz. Dum Aloo Punjabi, Dum Aloo Kashmiri and the third one Dum Aloo Bengali. Dum Aloo is served in many of the restaurants in Mumbai but most of them have a thick gravy and the potatoes are batter fried. In the traditional Dum Aloo recipie potatoes are never batter fried. Here, is my version of the Dum Aloo…..


Baby potatoes – 750 grams,
Cashew Nuts – 12 -14 halved (optional)
Onion – 8 – 10 (small)
Tomato – 2 (big)
Cream – 2 tbsp
Dry Mango Powder (Aamchoor Powder) – ½ tsp
Oil – 4 tbsp

For Dry Masala-
Coriander seeds – 2 tbsp
Cinnamon – 1 inch 2 sticks
Cumin Seeds – 1 tbsp
Poppy Seeds – 1 ½ tbsp
Cardamom – 8 pods
Cloves – 5

For Masala Paste-
Ginger – 1 inch piece
Garlic – 10 pods
Green Chillies – 4 (medium)
Coriander leaves

For Seasoning-
Bay leaves – 1 or 2
Cardamom – 3
Cloves – 3
Sugar – ½ tsp
Turmeric powder – 1 tsp


1. Pressure-cook the potatoes for one whistle. Once boiled peel the potatoes. (Traditionally, potatoes are directly fried instead of boiling first and then frying. Boiling the potatoes helps in two ways – one, it becomes easier to peel them, two, you can be sure that each potato is cooked in the center.

2. To make the dry masala, finely grind Coriander seeds, Cinnamon, Cumin Seeds, and Poppy Seeds. Grind cardamom and cloves separately.

3. To make the masala paste, grind ginger, garlic, coriander leaves, and green chillies and set aside.

4. Puree the tomatoes and grind the onions in to a fine paste (as per your preference you can finely cut onions instead of grinding in to a paste).

5. Fry the cashew nuts golden brown.

6. Deep-fry the potatoes to a light golden.

7. Take oil in a pan, add cloves, bay leaves and cardamom. Once the oil is seasoned with these spices. Add the onion paste, stir until the paste changes colour.

8. Add the masala paste, tomato puree, dry mango powder, turmeric and the dry masala and stir for 2 – 3 minutes.

9. Add cream and stir the gravy, add ground cloves and cardamom, sugar and salt to taste.

10. Stir the gravy for 5 – 8 minutes.

11. Add the fried potatoes and cashews. Let it simmer for 10 minutes.

12. Leave the potatoes in the gravy for 15 minutes before serving.

13. Garnish with coriander leaves.

1. While boiling the potatoes in the pressure cooker add a pinch of salt. This will prevent the potatoes from staying bland in the gravy.

2. Before frying the potatoes make small incisions in them, the potatoes will soak in the gravy better.


2 Responses to “The Best Potato Dish – Dum Aloo”

  1. Sushma Says:

    my mouth is already watering……will try it out very soon 🙂

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