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Dum Aloo Recipe


900gms Aloo (Potatoes) 
33/4th cups water 
Salt To Taste 
Ghee or oil for deep-frying 
1 cup ghee 
1 large Onion (finely chopped) 
4 tbsp tomato puree 
140 ml curd 
4 tbsp hot water 
1 green pepper (seeds removed and sliced) 
1tsp garam masala powder
4 cloves 
4 bay leaves 
6 black peppercorns 
4 green cardamoms 
1 brown cardamom 
1piece cinnamon stick 
1 large onion (chopped) 
12 flakes garlic 
2 tbsp ginger 
6black peppercorns 
1 tsp poppy seeds 
1 tbsp coriander seeds 
1 tsp cumin seeds 
2 dry red chilies 
1 tsp turmeric powder 
A pinch of ground mace 
A pinch of ground nutmeg

How to make kashmiri dum aloo:

  • Scrape the aloo (potatoes), prick all over with a fork and soak in the water with little salt for 2 hours.
  • Dry the potatoes on a cloth and heat the ghee or oil.
  • Deep fry the potatoes until golden brown. Drain anvd set aside.
  • Heat the measured ghee in a flameproof pan and fry onions with all the spices until golden.
  • Grind the paste ingredients to a fairly smooth paste and stir into the onions.
  • Cook for 10 minutes. Stir in the tomato puree, curd and salt.
  • Add the aloo (potatoes) and hot water and stir over a low heat for 5 minutes.
  • Sprinkle the dum aloo with pepper and garam masala and cook for few minutes.