Home » Dum Aloo (Baby Potatoes In Spicy Gravy)

Dum Aloo (Baby Potatoes In Spicy Gravy)

Dum Aloo

Dum Aloo With Vegetable fried rice

I love food. I like to cook and finding new recipes to bookmark from other blogs. I don’t always get time to try out all the new recipes, but they usually inspire me later. That’s how I came come across Anamika’s MadcookingFusion blog. She has such a lovely blog and wonderful recipes to try. It was very hard for me to decide (especially when everything looks good to you) which one to try first. In the end I decided upon this Dum Aloo recipe because Potatoes have always been a comfort food for ‘R’, he loves them in all the forms. Last week we found this beautiful baby potatoes from the farmer’s market.


Dum Aloo (means pressure cooked potatoes) is a traditional Kashmiri delicacy which is simmered in a rich and spicy tomato-yoghurt based gravy. I tried to stick Anamika’s original recipe but had to make little change here and there like using regular milk instead of yoghurt because I am allergic to yoghurt and here’s the changes I made:

Dum Aloo

• 15 Baby Potatoes
• 1/2 cup Milk
• 1 tbsp Lime juice
• 3 Medium Tomatoes
• 1 large Onion
• 1 tbsp Ginger-Garlic Paste
• 1/2 Cup Water
• Coriander leaves to garnish
• Salt to taste
• 1/2 tbsp Degi Mirch (Kashmiri Chilli powder or you can use any other chilli powder)
• 1 tsp Fennel Powder
• 1/2 tsp Turmeric Powder
• 1 tbsp Coriander Powder
• 1/2 tsp Garam Masala
• 1/2 tsp Cumin Seeds
• 1 Bay leaf

1. Bring water to boil in a pot large pan, place all the potatoes in the boiling water and let them boil for about 15 minutes until just tender and little firm. Drain the potatoes and quickly put them in a bowl of ice water for about 20 seconds.Now just peel off the skin and keep it aside. You can also deep fry these potatoes or bake them with little oil. I choose to boil them without adding too many calories ;)
2. Add Onion and tomatoes in a blender and blend them into a smooth paste.
3. Whisk milk, salt, chilli powder, fennel powder, Coriander Powder, Garam Masala and lime juice in a bowl and keep aside.
4.Heat the oil in a wok add cumin seeds, turmeric powder, bay leaf. once the spices start to sizzle, add ginger-garlic paste and let it cook on low flame for few second.
5.Add onion-tomato paste into the wok and let it cook on low flame for 15 minutes, stir it in-between or till you see the mixture
starts leaving the sides of the wok.
6.On high heat add the spices mixture and keep stirring continuously and add water later. Once boiling, low heat to simmer and let it thicken the gravy.
7. Now add the boiled potatoes to the gravy.Cover the lid and let it cook for few minutes, you can add a little more water if you feel the gravy is getting too thick.
8.When done, garnish with the coriander leaves and serve with naan/roti or with vegetable fried rice/plain rice
Dum Allu

Linked to : Black and White Wednesday hosted this week by Kavitha of Divine Food and Art .

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9 Responses to “Dum Aloo (Baby Potatoes In Spicy Gravy)”

  1. Hey Shurthi, thank you for trying out my recipe and such lovely words for my space :), it really feels nice to hear such comments from fellow bloggers and keeps you motivated.
    I am sure with milk also your recipe would have turned out nice and with soft texture.Lovely clicks too!

    *your post is showing my names spelling incorrect, f you can correct that sweety :)

  2. shama says:

    Super inviting dear !!! .Inviting you to join Fast Food Event – Noodles !!!

    http://easy2cookrecipes.blogspot.co.uk/2012/08/re-announcing-fast-food-event-series.html .

  3. himabindu says:

    will definetly try this at home

  4. dassana says:

    i just love dum aloo. i have yet to try anamika’s recipe. the baby potatoes you get there are really baby potatoes. the ones i get here cannot be called baby potatoes. i always have to halve or quarter them.

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