Aloo Dum

Aloo Dum is very popular at my place. I don't think there is anyone who don't like potato, and whoever likes potato will be having aloo dum in his/her favorite list. I have tried many version of aloo dum but I like the version which I'm sharing here. I made this last weekend only when friends came to my place over lunch.


Cooking Time: 25-30 mins
Preparation Time: 15-20 mins
Cuisine: North Indian

  • Baby Potato:10-12
  • Onion: 2 medium(chopped)
  • Tomato: 1 large
  • Curd: 3 tsp
  • Ginger paste: 3/4 tsp
  • Garlic paste: 3/4 tsp
  • Turmeric pwd: 1/4 tsp
  • Chilli pwd: 1/3 tsp
  • Cumin pwd: 1/2 tsp
  • Coriander pwd: 1/2 tsp
  • Garam masala: 1/2 tsp
  • cumin seed: 1/4 tsp
  • Black cardamom: 1
  • Bay leaf: 1
  • Green cardamom: 1
  • Cinnemon stick: 1/2 inch
  • Oil to deep fry
  • Salt to taste
  • Coriander leaves for garnishing


  • Peel, wash and prick potatoes all over with the help of a fork. Keep in salted water for 20-25 mins.
  • Heat sufficient oil in a kadai/heavy bottom vessel and deep-fry the potatoes on medium heat till golden brown then drain and place on an absorbent paper and keep aside.

  • Heat oil in pan/kadai and add chopped onion and saute till turn transparent then add tomato and saute for 4-5 mins then grind the onion tomato mixture. Keep aside.

  • Heat oil in kadai/pan and add the black cardamom, bay leaf, green cardamom, cinnamon stick and cumin seed cook on medium heat till the cumin seed starts spluttering.
  • Add thinly sliced onion and cook till onion turns transparent and then add ginger-garlic paste and cook for 1-2 mins then add onion tomato paste and mix well.

  • Add the cumin pwd, coriander pwd, chilli pwd, turmeric pwd, salt and cook on low to medium heat for 6-8 mins or till oil start separating.
  • Add the potato, mix well and cook mins.

  • Add curd and finely chopped coriander leaves, mix well and cook for 1-2 mins.
  • Add a little water and mix well and cook on low heat for another 4-5 mins or till the potatoes absorb the gravy.
  • Turn off heat and garnish.
  • Serve hot with roti, paratha or any rice item.

  • Beat the curd before adding to gravy.
  • Take the same size potatoes and deep fry on medium heat else it will not cook evenly.

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