Menu Close

Aloo Dum – Potato Curry

Aloo Dum Potato Curry
Jump to Recipe Print Recipe

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

0 from 0 votes
Servings: 4
Author: The Cook

Ingredients

  • 4 medium size potatoes
  • 2 tablespoons oil
  • 1 teaspoon cumin seed
  • teaspoon asafoetida
  • 1 tablespoon chickpea (besan) flour, 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

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.
Rate & Comment on this this Recipe
Tried this recipe?Mention @cooking_r or tag #aussietasterecipes!
Like this recipe?Follow us @csoftwareaustra

Comments via Facebook

You might also like :

Subscribe
Notify of
guest
0 Comments
Inline Feedbacks
View all comments
0
Would love your thoughts, please comment.x
()
x
Send this to a friend
blank
Hi There - We notice that you have an ad-blocker
Plenty of visitors do. All we ask is that you please consider sharing us or commenting on the post as a nice gesture.
Thank you for visiting The Taste of Aussie
blank
Your Information will never be shared with any third party.
OR
blank
Cooking is Easy
Do you like lobsters? We teach chefs to cook better. Subscribe now and get a free invitation to our cooking class!
We never share your data with 3rd parties.
2018 (С) All rights reserved.
blank
Simple.
This is Photoshop's version of Lorem Ipsum. Proin gravida nibh vel velit auctor aliquet. Aenean sollicitudin, lorem quis bibendum auctor, nisi elit consequat ipsum.
2018 (C) All rights reserved.
{loginbox-username}
{loginbox-password}
{loginbox-remember}
{loginbox-submit}
Enter Your Details
Remember Me
Got Freebies?
Designer? Try our weekly freebies pack! Subscribe now and we will send you this week’s pack immediately.
Your Email
2016 (С) All rights reserved.
Enter Your Account
blank
{loginbox-username}
{loginbox-password}
{loginbox-remember}
Remember Me
{recaptcha}
{loginbox-submit}
blank
blank
JOIN OUR COMMUNITY
Just one step to success!
Don't Miss Out!
Stay in touch with us by receiving our monthly newsletter of new recipes and related food posts.
Aussie Taste
Recipe Newsletter
Subscribe to our newsletter and keep up with our latest recipes and cooking information.
Subscribe Now
Fresh berries straight from da woods. Get a 50% discount by subscribing to our free newsletter.
blank
blank
Cooking is Easy
Do you like lobsters? We teach chefs to cook better. Subscribe now and get a free invitation to our cooking class!
We never share your data with 3rd parties.
2018 (С) All rights reserved.
Aussie Taste
Subscribe to our newsletter and get cooking help, food information, and wholesome healthy recipes
2017 (C) All rights reserved.
Aussie Taste Recipes
Enjoy our recipe newsletter with plenty of cooking information and straight forward recipes
Follow Us.
This is Photoshop's version of Lorem Ipsum. Proin gravida nibh vel velit auctor aliquet. Aenean sollicitudin, lorem quis bibendum auctot mauris. Morbi accumsan ipsum velit. Nam nec tellus a odio tincidunt auctor a ornare odio. Sed non taciti sociosqu.
2017 (C) All rights reserved.