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    Home » Recipes » Gravies |Curries | Side Dishes

    Dum Aloo Recipe | Restaurant Style Aloo Dum

    Published: Aug 8, 2017 · Modified: May 21, 2021 by Ramya · 5 Comments

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    Creamy, rich and spicy Dum Aloo recipe, golden fried baby potatoes cooked in a delicious gravy! Easy video recipe to make restaurant style aloo dum at home.

    Dum Aloo

    A couple of years back I posted Dum Aloo recipe, the one that has neither onions nor garlic. This is an adapted version of the same but with lots of onions! The first time ever I made Dum aloo was a good 15-16 years back when I was still a school kid. I had watched this recipe being made by a famous Tamil chef (forgot his name) on TV and gave it a try, especially since the sister and I love potatoes. It turned out quite delicious and has been a staple in our house.

    Dum Aloo

    This recipe of Dum Aloo is a little spicy, uses fresh ground masala and is so perfectly creamy too, thanks to the cashews. Dum Aloo literally means potatoes cooked in dum/closed or sealed pot. The longer the potatoes are cooked, better the texture and flavor.

    Dum Aloo

    Traditionally, these small or baby potatoes are deep fried until golden and then cooked in the gravy for long on low flame. However, in today’s world when cholesterol, fat blah blah are the center of any food discussion – I went on low calorie by shallow frying the potatoes – gets the same result.

    Dum Aloo

    This restaurant style dum aloo recipe goes really well with any Indian bread – I served it particularly with whole wheat laccha paratha, which happens to be my favorite. It turned out to be a spicier version of my regular dum aloo but a welcome change! With the squeeze of some lemon juice and pickled onions, it was better than any restaurant stuff – try this to trust me.

    Dum Aloo

    Check out this simple dum aloo video recipe below

    How to make Restaurant Style Dum Aloo

    📖 Recipe

    Dum Aloo

    Dum Aloo Recipe

    Ramya
    Creamy, rich and spicy Dum Aloo recipe, golden fried baby potatoes cooked in a delicious gravy!
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 25 minutes mins
    Cook Time 25 minutes mins
    Total Time 50 minutes mins
    Course Main Dish, Side Dishes
    Cuisine South Indian
    Servings 4 people

    MEASUREMENT

    1 cup = 250ml, 1 tablespoon = 15ml, 1 teaspoon = 5ml

    Ingredients
      

    Dum Aloo Masala –

    • 1 2” piece Cinnamon
    • 2 Cloves
    • 1 Green Cardamom
    • 6-8 Cashews
    • 1 teaspoon Cumin/Jeera
    • 1 teaspoon Coriander Seeds

    For Dum Aloo Gravy -

    • 12-15 Boiled Baby Potatoes
    • 1 cup Finely Chopped Onions
    • 1 cup Tomato Puree (check notes)
    • ½ teaspoon Ginger Garlic Paste
    • 2 tablespoon Oil
    • 2 Bay Leaves
    • ½ teaspoon Turmeric Powder
    • ¾ teaspoon Red Chilli Powder
    • ½ teaspoon Garam Masala Powder
    • 1 teaspoon Sugar
    • Salt as needed
    • Water as needed
    • Fresh Coriander Leaves
    Prevent your screen from going dark

    Instructions
     

    • First grind all the ingredients under Dum Aloo Masala into a smooth powder. Set this aside.
    • In a pan, heat 1 tablespoon oil and fry potatoes until golden brown on all sides. Remove them from pan and set aside.
    • In the same pan, heat 1 tablespoon oil and add 2 dried bay leaves. Next add finely chopped onions and fry until translucent.
    • Next add ginger garlic paste and fry until raw smell is gone.
    • Add tomato puree and cook well until the gravy thickens. Next add turmeric powder, red chilli powder, garam masala powder, sugar and salt. Cook again for 4-5 mins until the raw smell goes off.
    • Add water as needed and add golden fried potatoes. Cook on low flame for 12-15 mins until the gravy thickens.
    • Garnish with coriander leaves. Serve hot with any Indian bread.
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    Dum Aloo

    Detailed  recipe of making Dum Aloo Recipe

    1. First grind all the ingredients under Dum Aloo Masala into a smooth powder. Set this aside.

    2. In a pan, heat 1 tablespoon oil and fry potatoes until golden brown on all sides. Remove them from pan and set aside.

    3. In the same pan, heat 1 tablespoon oil and add 2 dried bay leaves. Next add finely chopped onions and fry until translucent.

    4. Next add ginger garlic paste and fry until raw smell is gone.

    5. Add tomato puree and cook well until the gravy thickens. Next add turmeric powder, red chilli powder, garam masala powder, sugar and salt. Cook again for 4-5 mins until the raw smell goes off.

    6. Add water as needed and add golden fried potatoes. Cook on low flame for 12-15 mins until the gravy thickens.

    7. Garnish with coriander leaves. Serve hot with any Indian bread.

    Dum Aloo

    Recipe Notes

    • For making tomato puree, blanch tomatoes in boiling water, remove the skin and blend smooth.
    • Adjust spices as per preference.

    I would be delighted to know if you have tried this recipe, don’t forget to share your feedback and comments below. If you have any questions, you can e-mail me! I am also available on Facebook, Pinterest, Instagram and Twitter 🙂

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    Reader Interactions

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    1. lathiya

      August 09, 2017 at 1:42 am

      Scrumptious dum aloo....looks perfect

      Reply
    2. Nazra

      November 01, 2017 at 12:26 pm

      Where did u add masala powder in dis recipe

      Reply
      • chcooks

        November 01, 2017 at 1:06 pm

        Hi Nazra, it has to be added along with other masala powders in step-5. Missed to update, thanks for checking!

        Reply
    3. Ashwini

      July 05, 2020 at 7:53 pm

      TASTY GRAVY!
      DUM ALOO CURRY

      Reply

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    Ramya-CookingFromHeart

    Hi! I am Ramya, the face and voice behind Cooking from Heart 🙂 I was born in Andhra Pradesh, brought up in Chennai and currently living in Bangalore. My food is an amalgamation of the different exposures I have had in my life. More about me →

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