Classic Aloo Dum Recipe

2022-01-01

By Chef Aisha

Indian Cuisine

Main Course

Learn how to make Aloo Dum, a classic Indian potato dish cooked in a rich and flavorful gravy with this easy recipe. 

Is Aloo Dum a Popular Dish in Indian Cuisine?

A popular Indian dish that hails from the northern state of Uttar Pradesh. It is a hearty vegetarian main course dish that is enjoyed in many parts of India, particularly in the North. The exact origin of Aloo Dum is unclear, but it is believed to have originated in the Mughal period, in the 16th century.

What are the traditional spices used in Aloo Dum?

 Aloo Dum is made with baby potatoes that are first fried in oil or ghee until they're slightly crispy and golden-brown. The potatoes are then simmered in a rich and flavorful tomato-based gravy, which is infused with traditional Indian spices such as cumin, coriander, turmeric, and chili powder. 

What is the best way to serve Aloo Dum?

The dish is often finished with a touch of cream or yogurt for a creamy texture. A versatile dish that can be served with rice, naan, or roti. Perfect to be served during festivals and special occasions, also as a popular street food item in many parts of Uttar Pradesh and other North Indian states. 

What are some different ways to cook Aloo Dum, apart from frying?

This Indian dish can be cookes using diffrent cooking tools such as pressue cooker, slow cooker, baking, grilling or using an instant pot. Potatoes (aloo) have to be cooked in a spiced tomato and onion based gravy to infuse them with flavor.

Pitfalls on Aloo Dum

 Getting the seasoning right: Aloo Dum should have a balance of spices and flavors. You need to be careful when using spices such as cumin, coriander, and garam masala to ensure that they don't overpower the dish, take our article for a spin Enhance the Flavor.

 Cooking the potatoes correctly: Potatoes should be cooked until soft but not overcooked, as they will lose their shape and texture. Cut the potatoes into uniform sizes to ensure even cooking, check out our article to level-up your cooking 10 Tips for Guru-Style Cuts.

 Achieving the right consistency: Aloo Dum should have a thick and slightly creamy gravy. You can adjust the consistency of the gravy by adding water or reducing it further while cooking.

 Choosing the right tomato paste: Use good quality, fresh tomato paste to get the best flavor for your Aloo Dum. Alternatively, you can use fresh or canned tomatoes instead of tomato paste.

 Adding cream or yogurt: To add richness and a creaminess to the dish, you can add cream or yogurt towards the end of cooking. Be careful not to curdle the yogurt by stirring it too vigorously or adding it to very hot gravy.

Ingredients

• 6 medium potatoes

• 3 tbsp oil

• 1 bay leaf

• 1 cinnamon stick

• 3 cloves

• 2 green cardamom

• 1 tsp cumin seeds

• 1 tsp coriander powder

• 1/2 tsp turmeric powder

• 1/2 tsp red chili powder

• 1/4 tsp garam masala powder

• salt, to taste

• 2 cups water

• 2 tbsp chopped coriander leaves

Instructions

1. Peel and cut the potatoes into medium-sized pieces.

2. Heat oil in a pressure cooker. Add bay leaf, cinnamon stick, cloves, and cardamom. Fry for a few seconds.

3. Add cumin seeds and let them splutter.

4. Add the potatoes and fry until they turn golden brown.

5. Add coriander powder, turmeric powder, red chili powder, and salt. Mix well and fry for a minute.

6. Add water and mix well. Close the pressure cooker and cook until 3 whistles. Let the pressure release naturally.

7. Once the pressure releases, open the lid and add garam masala powder and chopped coriander leaves. Mix well.

8. Serve hot with rice, roti, or paratha.

Preparation Time 10 min

Cook Time 40 min

Total time 50 min

Nutrition Facts

Calories: 250

Fat: 10 g

Saturated Fat: 1 g

Carbohydrates: 36 g

Fiber: 4 g

Sugar: 2 g

Protein: 5 g

Regional Ingredients Variations of Aloo Dum

Bengali Aloo Dum: This version is made with boiled potatoes that are cooked in a spiced gravy made with mustard oil, cumin, ginger, tomatoes, and a mix of spices like garam masala and turmeric. It is typically served with luchi (deep-fried bread) or paratha.

Kashmiri Aloo Dum: Known as "Dum Aloo", this version includes the addition of yogurt and cashew paste to the gravy, which gives it a creamy and rich texture. It is typically served with plain rice or naan.

Punjabi Aloo Dum: Called "Aloo Saag", this version is made with a spiced puree of spinach and tomatoes along with boiled potatoes. It is typically served with roti or naan.

Uttar Pradesh Aloo Dum: Known as "Aloo Rasedar", this version is made with boiled potatoes cooked in a spiced tomato-based gravy along with whole spices like cinnamon, bay leaf, and black cardamom. It is typically served with poori (deep-fried bread) or paratha.

Rajasthani Aloo Dum: Called "Aloo Pyaaz ki Sabzi", this version is made with boiled potatoes and onions cooked in a spiced gravy made with cumin, coriander, and red chili powder. It is typically served with chapati or roti.

Odisha Aloo Dum: Known as "Alu Dam", this version includes the addition of boiled eggs to the potato gravy, along with a mix of spices like cumin, coriander, and turmeric. It is typically served with rice or roti.

South Indian Aloo Dum: Called "Aloo Gobi Masala", this version is made with boiled potatoes and cauliflower cooked in a spiced gravy made with ginger, garlic, tomatoes, and a mix of spices like cumin, coriander, and garam masala. It is typically served with rice or roti.

Experience the rich flavors of Aloo Dum, an Indian favorite, with your family and friends. #AlooDum #IndianCuisine #Vegetarian #Vegan #EastIndia