Dum Aloo and An Award

I would like to thank Akila of Akila’s Kitchen for presenting me this wonderful award for participating in ‘Dish Name Starts With C’ event.

I could not resist buying , when I saw some baby potatoes in the market. Made spicy dum aloo …to go with rotis..ideal in this cold rainy season. I learnt the recipe from some recipe book long back…DH was very much pleased with the dinner.

I am  sending this recipe to Dish name starts with:D hosted by Akila of Akila’s kitchen.


Dum Aloo


12-15 no baby potatoes

1 tsp cornflour

1 onion chopped finely

1 tomato chopped finely

1/2 cup curd

1 tsp gram flour

1 tsp chilly powder

1 tsp garam masala powder

1/4 tsp turmeric powder

2 tsp kasoori methi

1 tsp sugar

1/2 cup milk

Salt as required

Oil 1 tbsp + 2 tbsp

Ghee 1 tsp

Whole spices:

1 tsp cumin

1/2 tsp fennel seeds

1 cardamom

1 inch cinnamon

2-3 cloves

To grind:

5-6 almonds ( blanched and deskinned )

10 no cashews

1 green chilly

2 onions roughly chopped

5-6 flakes of garlic

1 inch piece of ginger

1 cardamom

1/2 inch cinnamon


  1. Grind all the ingredients given under to grind to a fine paste.
  2. Pressure cook the baby potatoes for 2 whistles. Peel the skin and prick them with a fork all over. This helps the potatoes to  absorb the  flavor of the spices.
  3. Now coat the potatoes with salt and corn flour. Heat 2 tbsp oil in a non stick pan and fry the potatoes till they get a crispy coating .
  4. In a mixing bowl mix curds, salt, chilly powder, garam masala,turmeric powder and gram flour. Let the potatoes marinate in this mix for at least 20 minutes. Heat 1 tbsp oil+1 tbsp ghee in a pan. Add the whole spices and fry till you get the aroma. Now add the chopped onions and sauté.
  5. Add the ground masala and tomatoes and sauté well till the raw smell is gone. Add kasoori methi and sugar. Now add the potatoes-curd mix to the pan along with a cup of water. Allow it to simmer for 10 to 15 minutes till the potatoes are cooked in the gravy and absorb all the flavors. Add milk little by little so that it does not curdle. Serve hot with rotis or rice.

December 31, 2010. Tags: , . Curry/Gravy, Sidedish.

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