Aloo Dum

Aloo Dum

Among the many versions of Aloo Dum, today’s recipe is a favorite in our home. Cute round baby potatoes are slowly simmered in a yogurt based gravy this is subtly rich in flavor and spice but least bit heavy. Makes for a lip smacking side with rotis or flavored rice.

Aloo Dum Recipe

Prep & Cooking: 50 mts

Serves:5-6 persons

Cuisine: North Indian

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Ingredients:

12-15 baby potatoes, washed, boiled, peeled and prick with fork all over

1 tsp cumin seeds

1 onion, finely chopped (optional)

3/4 cup thick yogurt combined in a tsp of besan

1 1/2 tbsps malai/fresh cream/top of milk

1/4 tsp turmeric pwd

1/2 tsp red chili pwd (adjust)

1 tsp coriander pwd

1/2 tsp garam masala pwd

salt to taste

1 tbsp coriander leaves for garnish

2 tbsps oil

Make a paste:

4 green chilies

1″ ginger piece

1 small tomato (optional)

Make a paste:

5-6 cashew nuts, soaked in 2-3 tbsps milk

1 Heat half a tbsp of oil in a vessel, add the boiled baby potatoes and saute for 3-4 mts till lightly browned. Remove from vessel and keep aside.
2 In the same vessel, add the remaining oil, add the chopped onions and saute for 4 mts or till the onions turn transparent. Add the ground ginger-green chilli paste and fry further for another 4 mts. Add the chili pwd, turmeric pwd and coriander pwd. Combine well.
3 Slowly add the beaten thick yogurt and keep stirring for at least 5-6 mts. Add the sauteed baby potatoes and cook on low to medium heat for 4 mts. Reduce heat, add the ground cashew nut paste and malai and combine. Cook for a mt.
4 Add a cup of water, garam masala pwd, salt and cook covered on low flame till you get the desired gravy consistency.
5 Garnish with fresh coriander leaves and serve with hot rotis, rice or any flavored rice.

Aloo Dum

  Prepare time:
 Cook:
 Serves: 5

 Main Ingredients:

  •  baby potatoes
  •   yogurt

By
Published:

Among the many versions of Aloo Dum, today's recipe is a favorite in our home. Cute round baby potatoes are slowly simmered in a yogurt based gravy this is subtly rich in flavor and spice but least bit heavy. Makes for a lip smacking side with rotis or flavored rice.

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43 thoughts on “Aloo Dum

  1. Nice recipe Sailu. I have been looking for this and you have posted it right on time as i was planning to host a party in 2 weeks.

    Nice pictures and Thank you for your website. It helps me plan my home cooked meals everyday 🙂

    Lov
    Priya

  2. Hey Sailu. One suggestion for you. I think the powdered masalas for any dish should be added much earlier than shown in the Aloo Dum. Probably when you are done with sauteing the onions or after the paste is added. This way the masala gets cooked properly. Cheers! Appreciate your efforts!

    1. Aditya, If you to through the recipe, you will find that I have added the powdered masalas after sauteing onions and the ginger-green chilli paste. Only garam masala pwd is adding towards the end of the cooking process.

      1. Yes I did notice that. But I am talking about the Garam Masala too. I would suggest to cook it properly add with the other dry Masalas which is done after the sauteing of Onions. The thing is when you add any powder masala after the cooking process is almost complete
        1. It does not cook well
        2. It will hurt your throat.
        Just a suggestion. Give it a shot! 🙂 CHEERS!

        1. Hi Aditya
          Normally powdered masalas are added in the early stages. But I have heard several cookery experts say to add garam masala towards the end

  3. this is a lovely recepy, if the powdered masalas r added b4, they give a burnt smell, so it’s just perfect, from 2 old, keep it up.

  4. Gorgeous! I recently started a workout regime and you are killing me with these beautiful recipes 😉 I am so definitely going to make this over the weekend!

  5. sailu mam,
    my doubt is whether a binding agent like a spoon of gramflour should be added while beating the curd because when i tried this recipe my curd became watery as soon as i added to the sauteed potatoes+masalas. For most of the recipes using curd we add little besan while beating curd, why didnt u suggest, is there a reason?

    1. Yes, you can add little besan to well beaten thick curd, mix well and add to the sauteed onions, which will prevent curdling. If the yogurt is well beaten, slowly added and continuously stirred, it will not curdle. I have not used tomato, so the chances of curdling are less. As anything acidic can curdle the curry when curd is used. I have updated the recipe.

  6. Hi Sailu,
    This is a keeper for sure…Great, droolsome picture!!!Could we bake this dish in the oven? If yes, at what temperature? Waiting for your reply…

      1. thanks for the quick reply, and I’m guessing 500grams of potato was used? We don’t get baby potatoes here in Japan…what a bother…great recipe, really.

  7. Hi Sailu, this is an awesome recipe. I have guests coming for lunch tomorrow and I am planning to make this curry but I have lots to cook ,so am thinking of preparing it tonight and put it in the fridge and reheat and serve for lunch tomorrow. will that work? can I put this in the fridge until tomorrow afternoon? kindly advise. I love all ur recipes and am planning to make mint rice recipe given by u.t hanks for posting Dum Aloo. Mouth watering!

    1. Sorry, Hema, I just saw your comment. Yes, it can be cooked the earlier night to be served for the next day’s lunch.

  8. Hi Sailu,

    Thanks for sharing such quick n easy recipes. I have been trying out lots of your dishes and today I tried Aloo dum. It came out excellent once again thanks n keep posting new new recipes.

    Regards,
    Annie

  9. Hello Sailu, I tried this with normal large potatoes because I couldn’t find baby potatoes, it came out tasting wonderful, but of course was a little mushy because of the soft boiled potatoes, but the taste was exquisite & rich!

  10. The tip to prevent curdling is new to me. Thanks to the other reader (Kalyani) and you for sharing these tips!
    And your version of the not-so-spicy dum aloo worked very well too.
    Thanks Sailu.

  11. Dear Sailu,

    I would like to thank you for all your wonderful recipes! I made all the dishes for a lunch following your recipes and it was a huge success… Everybody was showering lots of compliments for the food. Thank you once again for your wonderful recipes.

  12. Dear Sailu,

    I would like to thank you for all your wonderful recipes! I made all the dishes for a lunch following your recipes and it was a huge success… Everybody was showering lots of compliments for the food. Thank you once again for your wonderful recipes.

  13. Tried this recipe today for first time. Came out awesome and perfect for our taste. Doubled the ingredients.. gosh… took eternity to peel those potatoes with no help from my kids 🙂 Next time, I’ll make it a day ahead if I’m the only one in the kitchen on a Sunday!
    I didn’t have ginger and malai on hand so I substituted with sonti powder and 2% milk respectively. I pressure cooked potatoes for 3 whistles (they are a bit bigger than usual baby potatoes but much smaller than regular ones).

  14. Pingback: A taste of north and south India: aloo dum, dosa, and uttaparam « Tableside Traveler
  15. I just prepared this, and it turned out ridiculously great! Along with the cashews, I also added powdered-fennel seeds, and skipped the cilantro garnish (wasn’t sure if it goes well with the fennel. Does it?). I am going to make this for my mom and dad when I visit India, which is next month 🙂

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