Dum Aloo

If you ask my husband what is the best dish he likes from my cooking, the prompt answer would be dum aloo; I think most people who ate it liked it. For its taste and exotic flavor, it is simpler in preparation and no big magic hands required; if I can do it anyone can do it or do it even better. It is slightly heavy, so is just heavenly with simple hot phulkas.


Masala powder:
1. Coriander seeds – 1 tbsp
2. Black cardamoms – 4
3. Cloves – 4
4. Black peppercorns – 1 tsp
5. Cinnamon – 1″ piece
6. Caraway seeds – 1/4 tsp
7. Cardamoms – 3

For gravy:
1. Baby potatoes – 500 gm
2. Oil – 4 tbsp
3. Asafoetida – 1 pinch
4. Bay leaf  – 2
5. Ginger-garlic paste – 1 tsp
6. Onion – 1 finely chopped or grated
7. Turmeric powder – 1/4 tsp
8. Chili powder – 1 tsp
9. Curds – 2 cups
10. Milk – 1/2 cup
11. Salt to taste
12. Coriander for garnishing


Step 1: Wash, peel and prick the potatoes.
Step 2: Heat the oil in a pressure cooker, add the potatoes and saute till they turns to light brown. Drain and keep them aside.
Step 3: In the same pan, add the bay leaves, asafoetida, ginger-garlic paste and grated onions and saute till the paste becomes red-brown and the mixture starts separating from the oil.
Step 4: Add the prepared masala, mix well and cook on a medium flame for 2-3 minutes.
Step 5: Add the turmeric powder, chili powder and salt, mix well and saute for a minute.
Step 6: Add the milk and curds, while stirring continuously and cook for 2 minutes on a high flame.
Step 7: Add the fried potatoes and pressure cook for 2 whistles.
Step 8: Serve hot and garnished with coriander.


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