Amritsari Dum Aloo

Dum Aloo is named so because it is cooked under pressure 'DUM' (pressure in hindi) and Aloo means potatoes. IT is one of the famous and the most popular north indian dish. It belongs specially, to Kashmiri Cuisine but is also popular dish of Punjabi, Bengali cuisine. The potatoes used in Dum Aloo are baby potatoes and are first deep fried and cooked slowly in spices for long time.
Main Dish
4 servings
30 min
30 min



For Gravy:

For Garnish:


  • Peel, wash and prick potatoes with fork and soak in salted water for 10 mins. Heat sufficient oil in pan and deep fry potatoes on medium flame till golden brown. Drain on kitchen towel / absorbent paper and keep it aside.
  • Heat ghee in pan add bay leaf and cumin seed cook till seeds are brown.
  • Add in chopped onions and saute for two or three minutes or till it changes colour to pink. Add chopped ginger garlic and saute for a min, it sticks to pan add little water and saute well.
  • Add blanched and chopped tomatoes to onions and saute till oil separates, if it sticks to pan add little water.
  • Add in all masala i.e. red chillie powder, haldi, garam masala, cumin powder and coriander powder, saute for 5 mins or till it separates oil.
  • Add in fried potatoes let it cook in masala for 2 mins before adding flavour (This will help the masala to penetrate in the potatoes).
  • Add 1/2 cup water at a time and cook for 5 mins. When gravy thickens add water again and cook for 5 mins more.

    Final stage add in yogurt and simmer for 5 mins.
    Remove from heat and serve hot, garnish with coriander leaves and thin strips of ginger.





i cooked this recipe (0) (0) Abuse

Not eco friendly. Frying, tempering are carcinogens and at about 400 - 500 degree temp. majority is just lost. May taste good.

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