Dum aloo recipe

dum aloo

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Preparation Time for dum aloo-40 minutes

Ingredients for dum aloo:

  • Baby Potato (boiled and peeled)-600 gm
  • Chopped onions-3
  • Garlic cloves(peeled)-10 to 12
  • Chopped ginger-2 inch
  • Cashew nut-12 to 15
  • Curd (whisk it)-1/2 cup
  • Tomato puree-1/2 cup
  • Cumin seeds-1 tsp
  • Kasuri methi-1 tsp
  • Whole garam masala(1 green cardamom, 1/2 inch cinnamon stick, 1/4 javitri, 2 loung cloves)
  • Turmeric powder-1 tsp
  • Red chilli powder-1 and 1/2 tsp
  • Cumin powder-1/2 tsp
  • Coriander powder-1/2 tsp
  • Black pepper powder-1/4 tsp
  • Garam masala powder-1/2 tsp
  • Cooking oil-6 tbsp
  • Salt to taste
  • Chopped coriander leaves


  • Prick the boiled potatoes with fork, add little red chilli powder, turmeric powder and salt into it.
  • Mix it properly and shallow fry it on medium heat for 2-3 minutes (keep it aside).
  • Heat a pan, add 2 tbsp oil into the pan and let the oil heat.
  • Add whole garam masala and fry it for 5-7 seconds, add cashew nut and fry it for 10 seconds.
  • Add chopped ginger and garlic in pan and fry it for a minute.
  • Add chopped onion and fry it till it turns little soft.
  • Turn off the flame, let the fried ingredients cool down. Take out in a blending jar and blend it into thick smooth paste (do not add water).
  • Heat the same pan, add oil and let it heat.
  • Once the oil is heated, add cumin seeds and let it splutter.
  • Add red chilli powder and turmeric powder into the hot oil for nice and rich colour of gravy.
  • Add the masala paste and fry it with red chilli and turmeric powder for 1-2 minute on medium flame.
  • Add coriander powder, cumin powder and black pepper powder into the masala paste, mix it.
  • Mix it properly and fry the masala till the oil is separated from the masala paste.
  • Add tomato puree, mix it and cook it for 2 minutes on low flame (cover the pan).
  • Add curd (simmer the flame before puting it in the pan), stir it continuously.
  • Fry the masala on low flame for one more minute, add one glass of water and stir.
  • Add garam masala powder add salt to taste ( I had already added salt in the potato).
  • Crush the kashuri methi on your palm and put in the gravy, stir it.
  • Add the fried potatoes into the gravy, mix it, cover the pan and let the gravy come to boil.
  • Add  coriander leaves and turn off the flame.
  • Delicious dum aloo is ready to serve with roti, rice and pulao etc.


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1 Response

  1. Rehana Moola says:

    Hi Kabita
    Your Kashmiri Shahi Aloo Dum recipe calls for 1/2 cup tomato puree – do you mean fresh tomatoes liquidised/blended or canned tomato puree which is something completely different and with a different taste? I’ m in South Africa and we get canned tomato puree here, which is concentrated and doesn’t taste like fresh tomato puree.

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