Quick and easy dum aaloo


Cooking time: 20 – 25 minutes

Serves: 4 people


What do you need?

4 potatoes

2 tbs ghee/oil

Pinch of Cumin seeds

2 leaves tej patta

Some cardamom and cinnamon

½ tsp amchoor

Very little Asafetida (hing) based on your taste

1/4 tbs chili powder,

1/2 tbs coriander / dhania powder,

1/4 tbs garam masala,

6 large tomatoes

3 – 4 green chilies

Salt and turmeric to preference

Half an onion – finely chopped (optional)

Few cloves of garlic (optional)

Few pieces of ginger (optional)

4 spoons of curd or milk cream

How to make the dum aaloo?

You can pressure cook the potatoes for a simpler version in which case skip the next line and use a pressure cooker instead of pan for the steps in the next paragraph.

Shallow fry the potatoes cut into largish pieces till they are semi-fried. Set them aside to cool down. It may be a good idea to boil the potatoes before the frying especially if you want bigger pieces or baby potatoes (which is a great favorite) as else they will stay hard despite frying.

Put ghee / oil in a pan and add cumin seeds, tej patta, cardamom and cinnamon to it. Once they fry a bit, add hing and onions. Sauté the onions till golden and add ginger and garlic – fry till the oil separates. Add all the other spices and quickly add the tomatoes and optional green chilies. Let the paste slow cook for 2-3 minutes till it soaks all flavors – may be a good idea to cover it though I decided what to do based on the consistency normally.

Now add curd / cream, fried cooled potatoes and freshly cut coriander leaves and mix well. Let it stay on the flame only for around a minute and take off. Your spicy and delicious Dum aaloo is ready – for best taste serve with piping hot fulkas! I am adding a photo of the version that my daughter tried with poori because I do not have one for my dish – well, let’s just say she has to still learn a lot.





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