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Dum aloo
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5 from 1 vote

Restaurant-style Aloo dum recipe

A popular restaurant style aloo dum recipe with step by step pictures.
Prep Time20 mins
Cook Time40 mins
Total Time1 hr
Course: Dinner, Lunch
Cuisine: Indian
Servings: 5 people
Author: Jeyashri suresh

Ingredients

  • 1 Big Boiled Potato
  • 1 Onion
  • 2 tomato
  • 2 tsp Ginger garlic paste
  • 1.5 tbsp Besan | gram flour
  • ½ cup yogurt
  • 2 tbsp Oil
  • 2 tsp Red chili powder
  • 1 Green chili
  • 1 tsp kasoori methi
  • 1 Bay leaf
  • ½ tsp Turmeric powder
  • 1 tsp Garam masala
  • 1 tsp Coriander powder
  • ½ cup Water
  • Salt as needed

Instructions

  • In a pan add oil and add in the bay leaf, chopped green chili, and ginger garlic paste.
  • Add the besan and kasoori methi.
  • Saute till the raw smell of the ginger garlic paste goes off.
  • Cook in medium flame.
  • Add in finely chopped onions.
  • Cook till the onions are nicely cooked and turn slightly golden brown.
  • Puree 2 tomatoes and keep aside.
  • Cut the boiled potato into big cubes.
  • Once the onions are cooked, add the red chili powder, salt, garam masala, turmeric powder, and coriander powder.
  • Mix well and cook for a minute. As we are adding curd in this recipe, you can add 2 tsp red chili powder. This will not be too spicy.
  • Add the yogurt to the pan now.
  • Mix well and cook for 3 minutes in a medium flame.
  • When it starts leaving oil on the sides, add in the tomato puree.
  • Mix well and cook for 3-4 minutes.
  • Add ½ cup of water while cooking this mixture.
  • Now add in the potatoes.
  • You can replace the potato with pan-fried ladies finger or paneer too.
  • Mix well and cook this for 2 minutes.
  • Switch off the flame.
  • Garnish with finely chopped coriander leaves.
  • This can be served with naan, chapati, jeera rice, and pulaos.

Notes

Adding besan helps in maintaining the consistency of the gravy.
2. Potato can be pan-fried and added to give more richness to the dum aloo.