Tuesday, 4 November 2014

Aloo dumwale

Aloo dum is a popular north Indian dish where baby potatoes are cooked in onion and tomato sauce with spices. In the Original recipe baby potatoes are washed , peeled and then deep fried in vegetable oil. Instead of deep frying, I shallow fried the par boiled baby potatoes.
This gravy is tangy, mildly spiced and tastes delicious. Best served with roti / chapathi / naan.
Recipe Source : Wonderchef cook book


  • 500 Grams of baby potatoes
  • 1 Tablespoon Ghee
  • 3 Tablespoons of Vegetable Oil
  • 1 Onion chopped roughly
  • 1 Tomato chopped
  • 1 inch Ginger piece
  • 4 Garlic Cloves
  • 3 Dry red chillies
  • 1 Teaspoon Cumin Seeds
  • 1 Teaspoon Fennel Seeds
  • 2 Green Cardamom
  • 1 Black Cardamom
  • 1 Tablespoon Coriander Seeds
  • 5 Cashew Nuts
  • 1 Tablespoon Curd / plain Natural Yogurt
  • 1 Teaspoon Red Chilli powder
  • 1 Teaspoon Kasuri Methi / Dry Fenugreek leaves
  • 1/4 Cup Fresh Cream
  • Salt to taste


1. Wash baby potatoes and cook them in a large pot with enough water. Season with salt. Cook until the potatoes are just soft enough and easy to peel remove the skin. I pressure cooked the potatoes for 2 whistles
2. Once the potatoes are cooked, peel remove the skin and set aside
3. In a non-stick pan, heat 1 tablespoon vegetable oil. When the oil is hot , add the baby potatoes to the pan. Sprinkle salt and shallow fry the potatoes until they have a nice char on them and crispy outside. Remove from the pan and drain on the paper towel
4. In the same pan, add 1 tablespoon oil. When the oil is hot, add cumin seeds, fennel seeds, green cardamom, black cardamom, coriander seeds, cashew nuts and fry for a minute
5. Then add ginger, garlic, onion and tomatoes and fry on low flame for 10 minutes until the onion and tomatoes are soft. Cool the mixture
6. Once cooled, add the mixture to a food processor and grind it to fine paste
7. In a large pan, heat 1 tablespoon ghee and 1 tablespoon vegetable oil
8. When the oil is hot, add the ground paste , season with salt and fry for few minutes until oil separates from the mixture and the mixture becomes thick and dry
9. Now add curd and mix everything on high flame for a minute
10. Add shallow fried baby potatoes along with 1 cup water. Season with salt and bring the gravy to boil
11. Once it starts boiling, simmer it for 10 minutes
12. When the gravy is thickened to the required consistency, add fresh cream , crushed kasuri methi and bring it to boil once
13. Switch off the flame and garnish with chopped cilantro leaves
14. Serve hot with roti / chapathi

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