Step-By-Step Guide To Making Authentic Dum Aloo At Home

Dum Aloo is a popular North Indian curry where baby potatoes are fried and then cooked in a thick, spiced yogurt gravy. The dish is flavored with cumin, cloves, cinnamon, and kasuri methi for an authentic taste. The slow-cooking method enhances the richness of the gravy and allows the potatoes to absorb all the flavors. It’s a perfect dish to serve with naan, roti, or jeera rice.

Dum Aloo is a traditional Indian dish made with baby potatoes fried until golden and then slow-cooked in a creamy, spiced tomato-yogurt gravy. The base is prepared with onions, tomatoes, and aromatic spices like cumin, cinnamon, and cloves. The addition of kasuri methi and garam masala enhances the depth of flavors. The gravy thickens beautifully as the potatoes absorb all the rich spices. Slow-cooking or ‘dum’ technique gives the dish its signature taste. It is best enjoyed with naan, roti, or fragrant basmati rice.

Ingredients:

For Frying Potatoes:

• 10-12 baby potatoes
• 2 tbsp oil
• Salt to taste

For the Gravy:

• 2 tbsp mustard oil (or regular oil)
• 1 tsp cumin seeds
• 2 bay leaves
• 1 cinnamon stick
• 2-3 cloves
• 1 onion (finely chopped)
• 2 tomatoes (pureed)
• 1 tbsp ginger-garlic paste
• 2 tbsp curd (whisked)
• 1/2 tsp turmeric powder
• 1 tsp red chili powder
• 1 tsp coriander powder
• 1/2 tsp garam masala
• 1/2 tsp kasuri methi (dried fenugreek leaves)
• Salt to taste
• Water as needed
• Fresh coriander leaves for garnishing

Step-by-Step Recipe

Step 1: Prepare the Baby Potatoes

• Wash and boil baby potatoes until 80% cooked. Peel the skin.
• Heat 2 tbsp oil in a pan and fry the potatoes until golden brown.
• Remove and set aside.

Step 2: Prepare the Masala Base

• In the same pan, heat mustard oil until it starts to smoke, then lower the heat.
• Add cumin seeds, bay leaves, cinnamon stick, and cloves. Sauté for a few seconds.
• Add chopped onions and cook until golden brown.
• Stir in ginger-garlic paste and cook for a minute until the raw smell disappears.

Step 3: Cook the Tomato Puree

• Add the tomato puree and cook until the oil starts to separate.
• Add turmeric, red chili powder, coriander powder, and salt. Stir well.

Step 4: Add Curd & Simmer

• Lower the heat and add the whisked curd gradually, stirring continuously.
• Let it cook for 2-3 minutes until the gravy thickens.

Step 5: Cook the Potatoes in Gravy

• Add the fried potatoes to the gravy and mix well.
• Pour in 1/2 cup water and let it simmer for 10-15 minutes on low heat (dum cooking).

Step 6: Final Seasoning

• Add garam masala and kasuri methi. Mix well.
• Cook for another 2 minutes, then turn off the heat.

Step 7: Garnish & Serve

• Garnish with fresh coriander leaves.
• Serve hot with roti, naan, or rice.

Enjoy your delicious homemade Dum Aloo.