Recipe for Dum Aloo


  • 900gm Potatoes (aloo)
  • 3/4 cups Water
  • to taste Salt
  • for deep frying Oil
  • 1 finely chopped Onion (large)
  • - 4 table spoons Tomato puree
  • 140ml Curd
  • 4 tablespoon Hot water
  • 1 (seeds removed and sliced) Green chili
  • 1teaspoon Garam masala powder
  • 4 Cloves
  • 4 Bay leaves
  • 12 Black peppercorns
  • 4 Green cardamoms
  • 1 Brown cardamom
  • 1 Cinnamon stick
  • for paste
  • 12 Garlic flakes
  • 2table spoon Ginger
  • 1 teaspoon Poppy seeds
  • 1 tablespoon Coriander seeds
  • 1 teaspoon Cumin seeds
  • 2 Dry red chilies

Cooking Directions

Peel off potatoes and make holes with help of a fork. Soak these pricked in salt water for two hours.

Take out potatoes, dry with a help of clean cloth cut into pieces or keep it as they are and deep fry them till they are golden brown.

Take a flame proof pan; heat the oil in it along with all spices and onions. Make the paste of all spices for paste and stir into onions.

Cook for about 10 minutes and add curd, tomato puree and salt. Add potatoes and hot water and stir at low heat for five minutes.

Sprinkle and garam masala and pepper on potatoes and keep them on very dim flame for a few minutes.

Dum Aloo Photos

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