Dam Aloo

Sarika Chauhan's picture

Oct. 01, 2013

Heres a very popular North Indian Dum Aloo, which is rich in color but not spicy. I served this with poori and kheer, you can serve with your choice of chapatti / paratha or rice.


Oil 2 Tablespoon
Onion paste 1/4 Cup (4 tbs)
Ginger and garlic paste 1 Teaspoon
Fresh tomato puree 1/4 Cup (4 tbs)
Turmeric powder 1 Teaspoon
Kashmiri red chili powder 1 Teaspoon
Coriander powder 1 Teaspoon
Garam masala powder 1/2 Teaspoon
Salt To Taste
Boiled baby potatoes 12 , halved
Hot water 2 Cup (32 tbs)
Coriander leaves 1/4 Cup (4 tbs) , finely chopped



1. In a small bowl, add in 1 tablespoon of water, turmeric powder, red chili powder, coriander powder, garam masala and salt. Mix well and set aside, this way your spices won’t burn.


2. In a skillet, heat oil, add in the onions and sauté for 3 minutes.

3. Add in the ginger and garlic paste and stir well, followed by spice paste and sauté well until the oil starts separating from the mixture.

4. Pour in the tomato puree and cook until oil separates, while stirring continuously.

5. Pour in the water and bring to a boil, add in the potatoes. Cover the skillet with lid and simmer for 5 minutes on low heat.


6. Garnish the Dum Aloo with coriander leaves and serve with poori.

Recipe Summary

Difficulty Level: Medium
Cook Time: 40 Minutes
Ready In: 40 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 152Calories from Fat 73

 % Daily Value*

Total Fat 8 g12.3%

Saturated Fat 1 g5%

Trans Fat 0 g


Sodium 198 mg8.25%

Total Carbohydrates 18 g6%

Dietary Fiber 4 g16%

Sugars 1 g

Protein 3 g6%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet