Dum Aloo

Dum Aloo or Aloo Dum, a rich and special dish in Kashmiri Cuisine and also in Punjabi Cuisine. The baby potatoes are first deep fried, then cooked slowly at low flame in a gravy with spices. Nowadays we all are concerned about our diet and hence deep frying potatoes can be skipped or we can do shallow frying so that original taste remains in the dish. The main ingredient to bring in more taste to the gravy is cashews. Cashew paste gives rich flavour to the gravy. We can alternate cashews with almonds or poppy seeds also. Dum Aloo can be served with any pulao varieties or with any Indian Bread. Lets see how to concoct this tasty dum aloo. 

Dum Aloo | Aloo Dum
Dum Aloo | Aloo Dum

Preparation time and Yield :
Preparation time15 mins
Cooking time1 hour

Dum Aloo | Aloo Dum
Dum Aloo | Aloo Dum

Baby Potatoes18-20
Green Chilli1
Red Chilli Powder1/2 teaspoon
Cumin Powder1/2 teaspoon
Coriander Powder1 teaspoon
Garam Masala1/2 teaspoon
Yoghurt1/4 Cup
SaltTo Taste

* 1 cup = 250 ml

For Seasoning:
Oil1 tablespoon
Bay Leaf1
Fennel Seeds3/4 teaspoon
Cinnamon Stick1 inch piece

Dum Aloo | Aloo Dum
Dum Aloo | Aloo Dum

  1. Soak the cashews in warm water for 15 minutes. Drain the water after 15 minutes and grind the cashews to a nice paste. Pressure cook the baby potatoes allowing 2 whistles and peel the skin of the cooked potatoes and keep it ready

  2. Finely chop the onions and green chillies and grind the onions and green chillies to a nice paste

  3. Bring about 2 cups of water to boil and add the tomatoes and close it with a lid.  After 10 minutes, take out the tomatoes from hot water and peel the skin and puree it in the mixer

  4. Heat oil in a pan and shallow fry the baby potatoes till they get nicely roasted in all the sides. Take these fried potatoes from flame and keep it aside in a bowl

  5. Heat the pan with oil and add the seasoned ingredients and saute it for a minute. Next add the onion-green chilli paste along  with salt and saute it for 5 minutes till the raw smell of the onion goes off.

  6. Next add the tomato puree and allow the tomato puree to cook for 5 minutes in low flame.  

  7. Meanwhile, take a bowl and add yoghurt along with spice powder and mix well.
  8. When the raw smell of the tomato goes off and the oil starts oozing out, add the yoghurt with spice and give a good stir.Next add cashew paste and cooked and peeled baby potatoes and and mix well and adjust the salt. 

  9. Finally add chopped coriander leaves and keep the gravy in low flame for another 10 minutes. Then remove the gravy from flame

  10. The mouth-watering Dum Aloo is now ready to serve with any Indian Bread or with any Pulao
  11. Dum Aloo | Aloo Dum
    Dum Aloo | Aloo Dum

Post a Comment

Nice explanation .I had Dam Aloo during my visit to Dehardun in April 2014 and I will try out the same as per your instructions .

Kashmir dum aloo has fennel seeds (saunf)and soonth (dry ginger) and hing as main ingredients. Oil used is mustard oil. I guess this is closer to the Banarsi dum aloo whic has cream or cashew pasta. Anyway, very nice. Thanks.



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