Aloo Dum

Aloo Dum

Potato is a versatile vegetable and there are an umpteen number of Indian dishes that can be made from it. Aloo Dum is one of the most popular main dishes of India made using baby potatoes. Though the dish has originated from the gorgeous Kashmir, it is relished all through the country by one and all with some regions having come up with their own versions of it. This recipe of Aloo Dum is our version with a twist without the use of onions, yet it is rich and palatable.


  • Baby Potatoes – 250 gms.
  • Poppy Seeds/Khus Khus – 2 tablespoons
  • Cashew Nuts – 8 to 10 pieces
  • Ginger – 1/2 inch piece
  • Green Chillies – 1 to 2 pieces
  • Curd – 2 tablespoons
  • Tomato – 1 large
  • Few coriander leaves for garnishing
  • Turmeric – 1/2 teaspoon
  • Red chilli powder – 1/2 teaspoon
  • Coriander powder – 1 teaspoon
  • Garam Masala – 1/2 teaspoon
  • Cumin Seeds – 1/2 teaspoon
  • Asafoetida/Hing – a pinch
  • Salt to taste
  • Oil – 4 tablespoons

Servings: 2-3 persons

Preparation Time: 30 mins.

Cooking Time: 20 mins.


Boil the potatoes and remove their skin after the potatoes have cooled down. Keep aside.

Soak the cashew cuts and poppy seeds in water for around half an hour.

Now cut tomato roughly in small pieces. Finely chop the coriander leaves and keep aside.

Take a heavy bottomed pan/kadhai and add oil to it. Once oil is hot, add the potatoes and shallow fry on medium heat till the potato slightly changes color. Once potato is fried, prick all the potatoes once with a knife so that the flavour of all the spices to be added later is absorbed well into the potatoes.

Now grind the soaked poppy seeds and cashew nuts. Add tomatoes, ginger and green chillies and grind everything together into a smooth paste.

Heat the same oil which was used for frying potatoes and once hot, add asafoetida and cumin seeds. Once cumin seeds begin to splutter, add the above paste and fry for few minutes.

Add salt, turmeric powder, coriander powder and red chilli powder and fry some more till the paste changes color and starts leaving oil. If the oil seems less and the paste seems to be sticking to the vessel, you can add little more oil while frying.

Now add beaten curd and half a glass of water to the cooked masala, and mix well. Add the potatoes and cook on low flame for 2-3 minutes till it comes to a boil.

Switch off the stove. Add garam masala and garnish with chopped coriander leaves. Delicious Aloo Dum is ready to be served. Serve hot with poori/paratha/roti.

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