Dum aloo is prepared
in Northern India from Kashmir to Bengal . Each state has its own version
and different ingredients and cooking methods are used. Among potato
curries, Dum Aloo can rightly be termed as the Man among mice or the
Emperor among Kings. The taste and the sheer visual appeal of this dish is
great. I like this curry very much because it tastes different with Roti
and Parathas and different with rice. The recipe I am giving, is as usual,
different from all the recipes you would have tried so far and got tired
using the same. So let us start being different. !!!
I want to throw a challenge, I say that this curry will sweep you off your
feet and you would love it for ever. And this is going to be another
HOTTEST IN DEMAND recipe . You would agree after you prepare it.
(for a family of four
, two helpings)
Baby Potatoes 300 gms
Capsicum (medium) 1
Green Chilli (med.
Hot) 1 no
Onion paste (from) 2
Ginger Garlic Paste 2
Tomatoes 2 nos
Jeera Powder 1/2 spoon
Dhania Powder 1. 5
Turmeric powder 1/4
Chilli powder 1 spoon
Garam Masala 1. 5
Fresh curds 1/2 cup
Tamarind paste 1/4 to
Sugar 1/2 spoon
Oil/Ghee for frying
Oil/Ghee for tampering
2 to 3 ladles.
Salt to taste
Note :For best results, please grind and powder Dhania and Jeera just
Jeera (cumin) 1/2
Cinnamon 1 "
sticks 3 to 4 nos.
Cloves 5 to 6 nos
Cardamom 2 to 3 nos
small baby potatoes of no more than an inch in diameter. Wash and pressure
cook in a pressure pan till 3/4 cooked . Remove the pan from fire and peel
the potatoes after they are slightly cold. If you let them cool fully, you
will not be able to remove the skin easily.
Take a bout half a spoon of salt and a little turmeric and smear the
potatoes with them properly and set aside to dry any excess moisture from
Prepare pastes of Garlic and Ginger, onions, also make paste of Green
chilli and capsicum and Tomatoes and set aside.
Prepare all the dry spices and arrange in a dish. Also keep all the
tampering spices handy along with them.
Take oil/Ghee in a kadai and fry the baby potatoes on a medium flame till
each potato is golden brown. Due to smearing of salt, the top layer may be
a bit flaky and crisp. Set aside.
Remove excess oil from kadai and retain about 60 ml and add all the
tampering spices. Heat on a low flame till cloves start puffing up. Now
add onion paste and salt . Fry till golden brown , add ginger garlic pate
and fry for exactly one minute. Now add Capsicum-chilli paste and fry till
oil starts leaving the mass. Add tomato paste and continue frying and
stirring. Do not let the gravy stick to sides or bottom at any stage. Now
add all the dry spice powders and fry the gravy with powders for about a
minute and half. Add curd at this stage and mix thoroughly. Now add the
fried baby potatoes in the gravy and first marinate all the potatoes in
kadai for about two minutes. Now add water (two cups) and tamarind paste
and sugar, and set the flame on sim and let the curry simmer for five to
By now there will be a line of hungry souls waiting to taste the curry.
But send them back to watch the TV.
Remove the Dum Aloo from fire and allow to mature for about 45 minutes.
Keep an eye on it in the meanwhile otherwise you may find TASTING would
have reduced the quantity by half.
Do not garnish with anything except your love . Reheat and serve with
parathas, Poories or chapathis or rice.
Earn Kudos and prizes (if you are cunning enough from husband) and be
Do write how you did.
dish is brought back to you from almost extinction. It has been many years
since I heard of this recipe. By chance I was reminded of this curry. I am
bringing it to you with some innovation. I hope that you would like it for
its newness and taste.