Aloo Dum – Potato Curry

Dum Aloo (also spelled as Dam Aloo) or Alu Dum (Hindi: दम आलू) belongs to, specifically, Kashmiri cuisine. The potatoes, usually smaller ones, are first deep fried, then cooked slowly at low flame in a gravy with spices. Dum Aloo is a popular recipe cooked throughout India.

This is an exotic delicious main dish. Just the smell of Aloo Dum can make you hungry! To make this dish, potatoes are fried and then soaked in the spicy aromatic gravy. This is a perfect dish for any dinner party.

Aloo Dum - Potato Curry

Servings: 4
Author: The Cook
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  • 4 medium size potatoes
  • 2 tablespoons oil
  • 1 teaspoon cumin seed
  • teaspoon asafoetida
  • 1 tablespoon besan , chickpea flour
  • 6 whole red chillies
  • ¼ cup yoghurt
  • 1 tablespoon sesame seeds
  • 1 tablespoon desiccated coconut
  • ½ cm knob fresh ginger
  • 1 green chilli, or adjust to taste
  • 1 tablespoon ground coriander
  • 1 tablespoon fennel seed
  • ½ teaspoon turmeric
  • ½ teaspoon red chilli powder, or to taste
  • ½ teaspoon ground paprika
  • 1 teaspoon salt, or to taste
  • ½ teaspoon garam masala
  • about 2 tablespoons chopped coriander
  • oil to fry

Recipe Instructions

  • Peeled and cut the potatoes into 1 cm cubes.
  • Heat the oil in a frying pan over medium high heat. Frying pan should have at least 2 cm of oil. To check if the oil is ready, put one piece of potato in the oil. The potato should sizzle right away. If potatoes are fried on low heat they will be very oily.
  • Fry the potatoes till they are cooked through; turn the potatoes few times while frying. Take out potatoes with a slotted spoon (this allows excess oil to drip back into the frying pan) and place on a paper towel. Keep aside.
  • Heat the pan on medium heat and stir-fry the sesame seeds for about a minute until seeds lightly change colour. Take them out and keep aside.
  • Blend sesame seeds, coconut, ginger, green chilli, and mix it into a paste. Use water as needed to blend into paste.
  • In a small bowl mix, sesame paste, yoghurt, ginger, green chilli, ground coriander, fennel seed, paprika, red chilli powder, and turmeric into a paste. Keep aside.
  • Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil; if seed cracks right away oil is ready.
  • Add the asafoetida and cumin seeds. After the cumin seeds crack, add whole red chilli and besan (gram flour). Stir-fry for about half a minute until the besan is golden-brown.
  • Add the spice paste and stir-fry for about 2 minutes on medium heat until the spices starts to separate from the oil.
  • Add the potatoes, mix it well and add about 1cup of water. After the gravy boils, let it cook on low-medium heat for 8 to 10 minutes. Adjust the water in gravy to your liking.
  • Add the coriander and garam masala cover the pan and turn off the heat. Let it sit for few minutes before taking of the cover. This helps bringing the colour on the top of the dish.
  • Serve with an Indian bread.

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