Dum aloo gravy

comes as a follow-up of the aloo fry I made few days ago. Dum aloo has potatoes simmered in tomato gravy along with Indian spices. I have made this the Punjabi way. I guess for the Kashmiri style, dry fruits are stuffed inside potato balls. Somehow, the idea does not appeal to me and I feel dry fruits are made for sweets and desserts. I like to have it the spicy way. Here's one more recipe that gets into the punjabi, aloo label. Go for it!


Potatoes or baby potatoes - 1/2 kg
Onions - 2
Tomato - 2
Curd - 2 tablespoon
Ginger Garlic paste - 1 tsp
Turmeric powder - 1/4 tsp
Oil - 2 tablespoon
Salt to taste

Dry roast and grind to powder:
Dry Chillies - 3
Pepper - 2 tsp
Dhaniya - 2 tsp
Cumin seeds - 1 tsp
Cinnamon - 1
Cardomom - 1


1. Boil the potatoes, Cut into small cubes, deep fry in oil till golden brown and keep aside.
2. Add oil and fry the chopped onions or onion paste till light brown. Read this if you are using onion paste.
3. Add the tomatoes, ginger garlic paste, turmeric powder, salt and cook.
4. Add the fried potatoes and spice powder. Add curd and a little water and simmer the gravy.
5. Garnish with coriander.

And I forgot to tell you, this is the one that enlightened me about the use of onion paste - my previous post.