Dum Aloo by Tarla Dalal

Tarla.Dalal's picture

Dec. 26, 2013

Dum aloo is one vegetable which is loved by one and all. It is rich, creamy and spicy all in one. . .


Baby potatoes 16 , boiled , peeled and deep
Chopped tomatoes 4 Cup (64 tbs)
Oil 2 Tablespoon
Cloves 4 (laung / lavang)
Cinnamon 1 Inch (dalchini)
Cardamom 2
Salt To Taste
Sugar 1/2 Teaspoon
Fresh cream 2 Tablespoon
Finely chopped coriander 2 Tablespoon (dhania)
Water 3 Cup (48 tbs)
For paste
Roughly chopped onions 2 Cup (32 tbs)
Chopped green chilies 4
Garlic cloves 10 (lehsun)
Broken cashew nuts 1/4 Cup (4 tbs)
Fennel seeds 2 Teaspoon
Turmeric powder 1/2 Teaspoon
Dry kashmiri chilies 6 , broken into pieces (whole red chilies)
Cumin seeds 1 Teaspoon (jeera)
For garnish
Finely chopped coriander leaves 1 Tablespoon



1. In a kadai, combine tomatoes with three cups of water, and cook for 12 - 15 minutes until soft. Keep aside until cool. Once cool, make a smooth puree by blending in mixer. Keep aside.

2. Combine together all the paste ingredients in the mixer and blend to form a smooth paste.


3. In a kadai, add oil, and when hot add cloves, cinnamon, and cardamom. Saute for a few seconds before adding already prepared onion paste. Add the tomato puree after cooking for a couple of minutes, and mix well.

4. Cook for 2-3 minutes and then add salt, sugar, and fresh cream, followed by adding coriander and fried potatoes after a minute or so. Cook for a minute or two and turn off heat.


5. Serve the dish with naan or parathas after garnishing with coriander.

Recipe Summary

Difficulty Level: Medium
Cook Time: 25 Minutes
Ready In: 25 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 343Calories from Fat 126

 % Daily Value*

Total Fat 15 g23.1%

Saturated Fat 2 g10%

Trans Fat 0 g


Sodium 197 mg8.21%

Total Carbohydrates 46 g15.3%

Dietary Fiber 10 g40%

Sugars 14 g

Protein 9 g18%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet