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Indian Spicy Dum Aloo

Today in this post I share with you a famous recipe Indian Spicy Dum Aloo – it’s a slow-cooked potato dish with spicy indian curry mix, the dish is popular in north india and made with baby potatoes! Cooked with butter, mustard oil, these traditional homemade curry spices. The dish will be so flavorful and goes well with rice or naan.

Indian Spicy Dum Aloo
Image Source: shwetainthekitchen.com

Dum aloo recipe, this very popular vegetarian dish from the kashmiri and punjabi cuisine is a dish you must try. You can also search a lot on the internet like punjabi dum aloo recipe, kashmiri dum aloo, etc. There are so many flavors in dum aloo that it would blow your mind and taste buds and lets you crave more.

Kashmiri dum aloo is very tasty to eat and is liked by all the foodies. Make sure you eat this spicy indian dum aloo recipe. You all will like it very much. So let’s know the recipe of dum aloo and enjoy the traditional indian taste.

So, try the recipe at your home and also share your feedback on our comment section

Dum Aloo Punjabi Recipe – With Step by Step Instructions

Indian Spicy Dum Aloo

Indian Spicy Dum Aloo

Print Recipe
By Serves: 5 Prep Time: 5 Minutes Cooking Time: 35 Minutes

Ingredients

  • 6 to 7 small potatoes
  • 3 medium onions (thinly sliced)
  • 3 ripe tomatoes (chopped)
  • Salt as needed
  • Black pepper as needed
  • 1 teaspoon cumin seeds
  • 1 teaspoon dried coriander
  • 1 teaspoon garlic paste
  • ½ inch ginger piece (grated)
  • 1 teaspoon curry powder
  • 1 teaspoon turmeric powder
  • ¼ teaspoon allspice
  • 3 tablespoons chopped cilantro
  • 1 teaspoon chicken powder
  • 2 tablespoons imli (Tamarind) sauce
  • 2 tablespoons mustard oil
  • 2 tablespoon lemon juice
  • 3 tablespoons butter
  • ½ teaspoon red chili powder
  • Water as needed

Instructions

1

Take water in a deep pan and add potatoes, boil until the potatoes are tender but don’t overcook otherwise the potatoes will crack and then break while cooking. Drain out the water and place the potatoes in a colander. When the extra water drains out, peel them out and set them aside.

2

In the meanwhile heat 3 tablespoons butter in a pan and add ½ teaspoon garlic paste, add the boiled potatoes and fry for about 2 to 3 minutes with constant stirring. This step is just to give the potatoes a crispier and tastier fried taste. Take it out in a dish and set it aside.

3

Now heat mustard oil in a pan and add cumin seeds, sauté for few seconds then add onions and again sauté for 3 to 4 minutes or until translucent then add the remaining garlic paste, ginger, red chili powder, coriander, curry powder, turmeric powder, salt and black pepper and cook for 1 more minute. Finally, add tomatoes, cover the pan and simmer for about 6 to 7 minutes or until the tomatoes are tender enough to mash.

4

Uncover the pan and smash the tomatoes with a wooden spatula, then add fried potatoes, Tamarind sauce, chicken powder, chopped cilantro and lemon juice, again cover the pan and cook for 10 more minutes.

5

Take out in a serving dish and enjoy hot.

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