Zesty Tomato-Potato Dum || Dum Aloo

Dum Aloo is a popular Indian dish made with boiled and deep-fried baby potatoes that are cooked in a flavorful spiced tomato-based sauce. The potatoes are first boiled and peeled, then coated in a mixture of besan (chickpea flour) and spices and deep-fried until golden brown. The sauce is made by sautéing onions, ginger, and garlic, and then adding a mixture of ground spices, tomatoes, and water. The fried potatoes are added to the sauce and simmered until the sauce thickens and the flavors have melded together. Dum Aloo is often served with rice or roti and garnished with fresh coriander leaves. It can also be served with a side of raita or yogurt to balance out the spiciness of the dish.


  • 4 medium potatoes, boiled and peeled
  • Besan(gram Flour)
  • 1/4 cup vegetable oil
  • 1/2 cup diced onion
  • 1 inch piece of ginger, minced
  • 1 tomato, diced
  • 1 green chili, minced
  • 1/2 tsp cumin seeds
  • 1 bay leaf
  • a pinch of hing (asafoetida)
  • 1/4 tsp salt
  • 1/4 tsp red chili powder
  • 1/4 tsp Kashmiri chili powder
  • 1/4 tsp garam masala
  • a pinch of black pepper
  • a pinch of ground clove
  • 1 cup water
  • 1 tsp amchur (dried mango powder)
  • 1 tbsp chopped coriander leaves
  • 1 tsp dried methi (fenugreek) leaves


  1. Cut the boiled and peeled potatoes into 1-inch cubes. You can also take baby potatoes.
  2. Prepare a besam mix with water, besan, salt, turmeric and coriander powder. Coat potatoes with besan
  3. Heat the oil in a pan over medium heat. Add the potato cubes and fry until they are browned on all sides. Remove the potatoes from the pan and set aside.
  4. In a separate pan, heat a teaspoon of oil over medium heat. Add the cumin seeds and let them splutter. Add the bay leaf and hing, and fry for a few seconds.
  5. Add the diced onion and fry until it is translucent and fragrant.
  6. In a blender, grind together the ginger and tomato to make a paste. Add this paste to the pan with the onion and fry until the raw smell goes away.
  7. Add the salt, red chili powder, Kashmiri chili powder, garam masala, black pepper, and ground clove to the pan and fry for a few more minutes until the oil separates from the masala.
  8. Add the water to the pan and bring it to a boil. Add the fried potatoes and let the sauce simmer for 5-8 minutes.
  9. Season the sauce with amchur, coriander leaves, and dried methi leaves. Serve hot with rice or roti. Enjoy!

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