Dumdama Aloo Recipe – Modified Version of Dum Aloo

Dumdama Aloo is a modified version of Dum Aloo. We have used whole spices more than the conventional ones to make gravy exhibit strong flavors.

Written by Maahi Gupta
  Maahi Gupta    Updated 13 Jul, 22

 veg 

Dumdama Aloo
Dumdama Aloo

Dumdama Aloo Recipe – Modified Version of Dum Aloo

Dumdama Aloo is a modified version of Dum Aloo. We have used whole spices more than the conventional ones to make gravy exhibit strong flavors.

  • 6 Number Boiled Potato
  • 1/2 Tsp Black Pepper Seeds
  • 1 Tsp Salt
  • 2 Pinch Asafoetida (Hing)
  • 1/4 Tsp Red Chili Powder
  • 1 Number Lemon
  • 2 Number Dry Red Chili Stick
  • 2 Inch Cinnamon Stick
  • 10 Number Curry Leaves
  • 3 Number Tomato (Chopped into small pieces)
  • 2 Tsp Green Coriander Leaves (Cilantro) (Cilantro)
  • 1 Tsp Pomegranate Powder (Anar-dana)
  • 2 Tsp Dry Coconut (Grated)
  • 1 Tsp Fennel Seeds (Saunf) (Saunf)
  • 1 Tsp Coriander seeds
  • 1 Tsp Cumin Seeds
  • 2 Number Black Cardamom
  • 2 Number Cloves
  • 3 Tsp Poppy Seeds (khas-khas) (Khus Khus)
  • 3/4 Tbsp Oil
  • 1 Number Onion
  • 1-1/2 Cup Water (We need while cooking)
  • 1/2 Tsp Turmeric Powder
  • 2 Buds Garlic bud
  1. Ingredients for Dumdama Aloo.
  2. We need Boiled potatoes for this recipe. If you have not boiled them yet, please do it now.
  3. We will now start with frying the boiled Potatoes. Take a pan and add enough oil to submerge the potato completely. Heat it on high flame.
  4. Now, peel the skin of Potatoes and deep fry them on high flame until they become light golden brown in color.
  5. Once you see the bottom of potato is changing color, just flip it with light hand to fry from other side too.
  6. When you see Potatoes have attained golden brown color on all side, just take them out from the hot oil. Switch Off the stove.
  7. Poke all Potatoes evenly all through its surface with a fork. This will help the Potatoes to absorb the gravy later. Keep them aside uncovered, for later use.
  8. Potatoes are ready. Now, we will make the masala paste for marinating Dumdama Aloo.Heat a pan on medium flame.
  9. Add grated Coconut, Black Pepper, Fennel Saunf, Clove, Garlic buds, Coriander Seeds, Dry Red Chilies, Black Cardamom, Cinnamon and Cumin Seeds. Roast them on medium flame for 30 seconds. You will witness the unique smell of spices once they are roasted.
  10. After 30 seconds of roasting, take out all the whole spices from pan and grind them to make a dry powder.
  11. Once the powder is ready, add 1/2 cup of water in the grinder jar and grind again to make a thick paste from this dry powder.
  12. Now go back to your boiled Potatoes. Coat/Marinate them from all the sides with the spice paste made in above step.
  13. Take the Poppy seeds Khus-Khus in another plate/dish. Roll Potato pieces over Poppy seeds to cover them with Khus-Khus completely (as shown).
  14. Heat 1/4 tbsp of oil in a pan and keep it on medium flame. Fry the Khas-Khas coated Potatoes in the hot Oil.
  15. Fry until Khus-Khus becomes light golden brown in color. Do flip Potato pieces occasionally to avoid burns. Once done, keep them aside for later use.
  16. We will focus on creating the gravy now. Take another pan and heat 1/2 tbsp of Oil on medium flame. Add Asafoetida. Once it gets light brown in color, add Onion & Curry Leaves. Let it cook until Onions turn light pink in color.
  17. Add chopped Tomatoes, Turmeric Powder, Red Chili Powder and Salt. Mix well.
  18. Keep the flame on medium level and cook until Tomatoes become soft/tender. Once they become soft, switch off the stove. Keep it aside to cool.
  19. Once your Onion and Tomatoes mixture cools down to room temperature, add it to a grinder jar.
  20. Grind it to a smooth paste. Our process is about to finish. Please be patient as you are going to eat something new today!
  21. The final course of cooking this dish includes bringing together all the intermediate preparations on same plate.
    So, take a pan and add 1 cup of Water. Bring it to a boil on high flame. After a boil, add the Onion and Tomato paste created above. Keep stove on medium flame and cook for 5 minutes.
  22. Add the Khus-Khus coated Potatoes in the gravy. Cook for about 5 more minutes on low flame and then switch off the stove.
  23. I am sure you are ready to jump in your Dumdama Aloo. So what’s causing the delay?
  24. Garnish it with lemon juice and take a deep dip in hungry sea with Chapati/Paratha/Roti/Naan or even rice.
  25. You can also slice the Potatoes from center using a knife before serving as shown in the image. Enjoy and keep watching for more such recipes.
  1. Serve Dumdama Aloo hot with Nan or Paratha.
  2. You can refrigerate them and re-heat in Microwave later, while serving.
Dumdama Aloo

Dumdama Aloo
Main Dish
Indian



Author

Written by Maahi Gupta
  Maahi Gupta  
Mother. Cook. Vegetarian. Passionate Indian Food Eater. inHouseRecipes Chef. Photo Editor.