Dum Aloo (Dum Potatoes) Recipe

Dum Aloo

Learn how to make dum aloo at home easily over here


900gms Aloo (Potatoes)
33/4th cups water
Salt To Taste
Ghee or oil for deep-frying
1 cup ghee
1 large Onion (finely chopped)
4 tbsp. tomato puree
140 ml curd
4 tbsp hot water
1 green pepper (seeds removed and sliced)
1tsp garam masala powder
4 cloves
4 bay leaves
6 black peppercorns
4 green cardamoms
1 brown cardamom
1piece cinnamon stick
1 large onion (chopped)
12 flakes garlic
2 tbsp ginger
6black peppercorns
1 tsp poppy seeds
1 tbsp coriander seeds
1 tsp cumin seeds
2 dry red chilies
1 tsp turmeric powder
A pinch of ground mace
A pinch of ground nutmeg

Making kashmiri dum aloo:

  • Remove the skin of potatoes, prick the potatoes all over with a fork and keep it to soak in the water with little salt for 2 hours.
  • Then remove and let the potatoes dry on a cloth and then heat the oil in a pan.
  • Deep fry the potatoes until it becomes light brown. Drain the excess oil and keep it aside.
  • Heat the ghee in a pan and put the onions with all the spices and fry till it becomes golden.
  • Grind the ingredients to a nice smooth paste and add the onions.
  • Cook for 10 minutes. Pour in the tomato puree, curd and salt.
  • Add the potatoes and hot water and stir on a low flame for 5 minutes.
  • Add pepper and garam masala and cook for few minutes.
  • The dum aloo (dum potatoes) is ready to be served.

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