Aloo Dum is an exotic delicious main dish. Just the smell of aloo dum can make you hungry! To make this dish, potatoes are fried and then soaked in the spicy aromatic gravy. This is a perfect dish for any dinner party.
- 4 medium potatoes
- 2 tbsp oil canola, vegetable
- 1 tsp cumin seeds jeera
- 1/8 tsp asafetida hing
- 1 tbsp besan gram flour
- 6 whole red chilies
- 1/4 cup yogurt dahai, curd
- 1 tbsp sesame seeds
- 1 tbsp coconut powder
- 1/4 inch ginger adrak
- 1 green chili
- 1 tbsp coriander powder dhania
- 1 tbsp fennel seed powder saunf
- 1/2 tsp turmeric haldi
- 1/2 tsp red chili powder
- 1 tsp salt
- 1/2 tsp garam masala
- 2 tbsp cilantro finely chopped hara dhania
Oil to Fry
- Peeled and cut the potatoes into ½” cubes.
- Heat the oil in a frying pan over medium high heat.
- Frying pan should have at least 1 inch of oil. To check if the oil is ready, put one piece of potato in the oil. The potato should sizzle right away. If potatoes are fried on low heat they will be very oily.
- Fry the potatoes till they are cooked through; turn the potatoes few times while frying. Take out potatoes with a slotted spoon (this allows excess oil to drip back into the frying pan) and place on a paper towel. Keep aside.
- Heat the pan on medium heat and stir-fry the sesame seeds for about a minute until seeds lightly change color. Take them out and keep aside.
- Blend sesame seeds, coconut, ginger, green chili, and make it into a paste. Use water as needed to blend into paste.
- In a small bowl mix, sesame paste, yogurt, ginger, green chili, coriander powder, funnels seed powder, paprika, red chili powder, and turmeric into a paste. Keep aside.
- Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil; if seed cracks right away oil is ready. Add the cumin asafetida and cumin seeds. After the cumin seeds crack, add whole red chili and besan (gram flour). Stir-fry for about half a minute until the besan (gram flour) is golden-brown.
- Add the spice paste and stir-fry for about 2 minutes on medium heat until the spices starts to separate from the oil.
- Add the potatoes, mix it well and add about 1cup of water. After the gravy boils, let it cook on low-medium heat for 8 to 10 minutes. Adjust the water in gravy to your liking.
- Add the cilantro and garam masala cover the pan and turn off the heat. Let it sit for few minutes before taking of the cover. This helps bringing the color on the top of the dish.
Serve Aloo Dum with Dal Puri, Lacha Paratha.
Tried this recipe?Let us know how it was!
98 thoughts on “Aloo Dum (Potato Curry)”
This is my daughters favorite dish and I always have to make it at her birthday 😉
Aloo dum is really very good recipe and we love it. Thank you manjulaji
Chetna, thank you
Your recipies are easy to fallow and finally comes good am a veg so always look to your way of cooking you are great madam all the food tastes awesome ,Thankyou please keep adding your latest recepies.
Susheele, Thank you
Easy and instant delicious recipe for food lovers.
Dear majula mam
I tried most of your recipes all r out of the world thank you so much for all the wonderful recipes.
chithrubini Hari, Thank you, I appreciate your comment
Munjula aap you are great,your each recipe is excellent,thanks for such delecious aalo dum
Love your recipes…especially Dal Tadka! I want to try this Aloo Dum tonight…what would you think if I turned it into Aloo Gobi Dum, as I have lots of cauliflower on hand?
Bradly, I am late responding, but did you try I think it should have been good
Absolutely delightful recipe. Thank you so much for sharing. I just increased the amount of curd as I wanted it little more sour than it tasted with original amount of curd. Apart from that, no change. It has such lovely flavors. Loved it!! 🙂 A follower now!
is der any substitute for yogurt..
Bcoz I hate it….
you can use lemon it will do good like yogurt .I have tried that.
I am a big fan of your recepies. ..Thank you somuch
Hello, I would like to know about asafoetida. I dont have this is there a substitute?
thanks, love your recipes 🙂
why do you never use garlic and onion?
Aelia,some people consider it as non pure in the form of food. Mainly brahmins and jains.
It is a wonderful and a very delicious receipe. I have tried before to cook good food many times but was not so successful. your receipes has made me a good cook. Thanks.
your cooking is so fantastic that I am speechless. You are simply the best!
I really like your recipes, this potato curry is really delicious, I tried two times to make this recipe, thank you so much for sharing.
thank you manjula mam. your dishes are extremely delicious and my family enjoys your dishes.
Thankyou for making me a good cook.
My ‘Dum Aloo’ did not turn out like your, I mean the color.
was totally the opposite.
can you let me know what I did wrong.
First of all I must thank you for sharing your delicious recipes. I have prepared Aaloo Dum last night and used your recipe. I had to modify it a little because couple of my folks have hypertension and one of them with serious heart problem. So I have to make extremely low salt(low sodium) and low fat dishes prepared with garlic and chillies. So instead of deep-frying the potatoes, I stir-fried red-skinned potatoes without peeling the skin and while grinding the sesame-coconut & spice paste I added 3 cloves of garlic along with ginger and green chillies. Other than these small changes I followed your recipe exactly the way you have shown us. I didn’t add salt while cooking and I added the salt just a pinch only on the plate before serving. This was a super hit!! Thank you once again.
My husband just loved it! We hope to meet you some day and take a picture with you 🙂
teri recepes bahut achhi h re kaha se seekhi h hume bhi sikha de na.
I have made this last week. It was great!! I like your recipes because they are so easy to make. Thank you Manjulaji.
your aloo dum recipe looks tempting.. so i decided to try it out.
it tasted simply superb and my husband totally loved it!!
thank u very much for it 🙂
Hello Manjula Aunty,
Love you!!!! This is an incredible service you are doing to all the food lovers/vegetarians/bachelors.
God Bless you !!!
I have yet not made it, bt it really sounds deliciously yummy and awesome
I’ve always wondered how this dish was made? Now, I know! Just the sort of dish for autumn. I’m probably going to use and cook some red kidney beans and rice for my sides. While I use garbanzo beans, I have never really used gram flour? Barely knowing of it’s existence. After seeing a lot of your recipes using the ingredient. It’s now #1 on my to do list. Thanks and cheers!
Mataji, what should I do if I can’t get Amchoor (mango powder) for the Aloo Gobi? Can I replace it with something else??
I liked the recipe but there was a slight bitterness in the taste.
What could be the reason?
Overcooking the spices can cause this
I bet it smells and tastes delicious. A great way to use potatoes.
can i use cashewnut pdr instead of coconut pdr?
Hello Manjula aunty,
We, the group of Indian students decided to make Aloo dum according to your recipe. It was simply delicious. Everyone was so pleased because of its authentic traditional taste. A big thank you from all of us!
Awesome..Looks delicious aunty. i am going to try it today.
I love all your recipes. I do have a problem with this particular one. I used too much fennel (I didn’t have powder so I used fennel seeds) and now this is the spice that takes over all the flavors. It is too much fennel. What can I do to save the dish? Please HELP!!!
Aunty can I make this without the sesame seeds?
Yes you can do without sesame seed.
This recipe was amazing. Thanks for such a wonderful experience. Added just a pinch of sugar for a bit of sweetness at the end. Superb!
Great videos and instructions!!
Spent the last 7 years in S. E. Asia and S. Asia. Wonderful Indian food was the staple. I enjoy cooking, but was really worried about coming back to the States because I didn’t know how to make Indian stuff myself (My wife is Indian, but can’t cook…at all:-)) with ingredients available here. Your videos have greatly improved my life!!
Can’t live without Indian food!!!
i prepare ur wonderful receipes, they are superb.
I tried your recipe and it was fantastic! I will definately come back for more. I am now officially a fan of this website. Did you come up with these recipes on your own? They are terrific! And do you add salt to the aloo? Thank you so much Ms. Manjula!!
Sorry i didnt see the video about the salt. But thank you.
Hello Manjula aunty,
your recipies are simply great done very quickly with home found ingredients. I have tried ur home made dhoodh pedas it had come out well but when i added sugar it became little thin in consistency i added bit of milk powder and made it rite it was good and tastier.
thank you for the recipie.
Do the potatoes have to be fried first? Could I par-boil them?
How about if you stir-fry the potatoes, par boil will work but will change the texture.
Thank you Manjula, you are right, I will fry them like you do – I want them to be authentic, after all!
Hi manjula aunty,
THANKS A LOT FOR ALL YOUR RECIPES.YOUR RECIPES AND VIDEOS TURNED OUT TO BE EXCELLENT.
MY HUSBAND IS VERY MUCH IMPRESSED.THE INGREDIENTS ARE VERY SIMPLE AND EASY TO GET.I AM SURE I WILL LEARN LOT OF DISHES WITH YOUR HELP.
THANK U VERY MUCH.
Jai Jinendra Manjula ji,
Another great recipe from you thanks for posting this .
Whenever I add yogurt in hot dish it tears…..
what to do ?
I cooked Aloo dum from with the help of ur recipe…it tasted superb! My husband was very happy. This is the 3rd recipe I tried from ur website (carrot halwa, bhoondi laddoo n aloo dum)…they always come out really good.
Ur videos r very helpful.
Thank u so much Manjula aunty…u make cooking really easy, interesting and enthusiastic.
I just made dum aloo ,it turned out really good,although I didn’t add coconut powder & degi mirch as I didn’t have any.I will buy these 2 ingredients & definetely try this again.
All your recipes are very delicious & easy to follow.
Thanks for all the wonderful recipes, my husband enjoyed the naan,it came out perfect.
I love this website, my husband is Indian and I love making and trying new dishes, thank you so much.
Hi Manjula Maam
Your recipes are wonderful. I have tried many websites, but have not experienced the taste that your recipes have. I totally trust your website and have tried most of the subzi section. I will try others too!
This is great site and your recipes are so easy as well as tempting to look.
I’ll definitely try this out.
Thanks a lot for this great site.
I made this for dinner tonight, along with your naan recipe. Both were delicious!
I made this for dinner tonight, along with your naan recipe. Both were delicious! I didn’t have any coconut or asafetida, but I made due and the result was still wonderful. After having tried many, many sources for Indian recipes, you are the one I trust!
Dear Manjula Aunty,
Thank you so much for all your recipes and video. My dishes get a lot of appreciation and it is all because of you. Thank you very much. Please keep the good work going. All dishes when followed as per your directions come out so well.
Hi Manjula aunty,
I love the way you make every recipe without onions and garlic.I don’t like to add them too as they overpower all the other tastes.Your site is unique as it is the best one among the vegetarian ones..Dum aaloo recipe turned out to be great..Thanks
Is the coconut powder coconut meat in a powder form or is it coconut milk powder? Is there a substitute for it?
Pl tell me where you bought the stainless steel dish which is indeed very easy to cook & keep spotlessly clean.
Thank You Guria
Manjula aunty, can you please tell the name of the blender you used to grind
There is a small spelling error: it’s ‘fennel’, not funnel or funnels.
hello Manju aunty… I’m preparing dishes after taking help from ur videos… and thiz a fantastic job for me to get the best appreciations from my family… This is all because of u… so thanks to u…!!
I love your recipes. Do we need to use paprika in this recipe or can we do without? This is an ingredient I normally do not keep.
Paprika gives the color to dish, you dont have to use it.
Hi Manjula, your recipe does not indicate how much paprika should be added. It looks roughly 1 tsp from your video recipe – can you confirm? thanks!
This curry also works really well with sweet potato and chickpeas
Can we replace sesame seeds with some other ingredient (like khus-khus) or omit it from the recipe ? Please let me know….
I am a fan of you and have tried many of your recipes. You have mentioned coriander powder in many recipes. Is it dry roasted coriander or should it be roasted with a little oil? Thank you.
I do not use roasted coriander powder.
hi i want to bake pizza a easy pizza
Hi, Manjula Iam wanting to try this recipe can I use fennel seeds instead of powder?
You can use funnel seed but it does taste batter if you just crush them.
Awesome recipe! Turned out really great…Manjula Aunty, you are the best -thanks!
i am surprised that other viewers have not noticed that curd is added while making the paste.
Kudos to Manjula Aunty for another wonderful post!!! Thank you for making us all good cooks.
I really need the type of pots you use. How can I purchase.
I tried Amazon.co but still unsuccessful for a long time now.
check the products on my web site.
i am sorry i have seen it again there was curd inthe recipe,
i m really sorry
i have seen dum aloo video , at the starting of the show while u were showing ingredients u showed us the curd but u did not add curd anywhere in recipe. we should ad curd or shouldnt , let me know.
thankyou so much for all yr receipes especially kalakand, also when we go to indian food places, they have sweet fennal seeds (sonf) that seem rosted and sweetned, can u teach us how to make it
I saw your comment regarding the nutritional facts of paprika, saw this wiki link and so thought of sharing it with you – http://en.wikipedia.org/wiki/Paprika
Wish you a vey Happy Diwali.
I have tried most of your delicious recipes. They turn out really good.
I do have a question about you clean pots and pans. How do you clean your stainless steel pots and pans and your nonstick pans especially after deep frying them. Yours looks so clean with no oil greasy stains as mine becomes after deep frying couple of times.
Please do let me know.
Wish you a very happy and safe Diwali.
I had wrote about a alu dum a few days back in my blog. I had prepared it differently and used grounded raw rice as one of the ingredients to enhance the flavour. You can have a look at it here – http://bengalicuisine.net/2009/10/12/chal-diye-alu-dum/. Hope you like it.
This looks good..! Happy Diwali to you and your family…!
this recipe is very powerful, I enjoy it very much.
thanks from the heart,
cecilia from Brazil
can we use thoes potatoes that sells at the store in can.. the baby potatoes… do we need to make hole in there ?
Nivi, I found the following on the internet. I hope it helps with your question.
Paprika is unusually high in vitamin C. Hungary’s Nobel prize-winning Professor Szent Gyorgyi first discovered the vitamin in paprika chile peppers. The capsicum peppers used for paprika contain six to nine times as much vitamin C as tomatoes by weight.
High heat leaches the vitamins from peppers, thus commercially-dried peppers are not as nutritious as those dried naturally in the sun.
As an antibacterial agent and stimulant, paprika can help normalize blood pressure, improve circulation, and increase the production of saliva and stomach acids to aid digestion.
Thank you Manjula. My question is do you think I can substitute soy yogurt for dairy yogurt? There is a brand at the local store in plain flavor. Thank you again.
the recipe sounds great! by the way, is paprika good for health?
I have everything in the house; I’m making this tonight. It looks delicious. Thanks and very happy Diwali to you and your family.
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