Dum Aloo

Dum Aloo with step-by-step photo and video recipe.

This Bharwa Dum Aloo recipe is very simple in which small potatoes are stuffed with spices and can be cooked for your daily meals, unlike Shahi Dum Aloo Recipe which is usually stuffed with paneer and dry fruits.

I have learnt this recipe from my MIL and it’s a favorite at home. Though she cooks it in a pressure cooker, I prefer my clay pot for the same. You can try any method as you please, as per the time you have in hand.

For Bharwan Dum Aloo Recipe, the small potatoes are stuffed with unique spice mix, that are cooked in spicy, tangy and creamy onion-tomato gravy.

It makes for a great lunch/ dinner with some roti, paratha or puri. I like it even with jeera rice.

On weekends we make sure to have at least one lunch together with whole family which mostly includes any Indian curry, tandoori roti, sirke wale pyaz, jeera rice and boondi raita.

More Sabzi Recipes from my kitchen –

Restaurant Style Mushroom Recipe
Kadai Paneer
Punjabi Chole Masala

Video Recipe –

This Recipe of Bharwan Dum Aloo is –

1. Rich, Creamy, Spicy & Tangy
2. Makes for a great side dish with roti or paratha
3. Indian curry recipe
4. Vegan
5. Made with Pantry Staples at home

How to prepare for this Recipe –

Wash and peel small potatoes. Soak them in water so that they don’t oxidize. Finely chop garlic and onion and make tomato puree.

Keep suggested spices and other ingredients ready. Roast besan.

How to make Dum Aloo at Home –

Strain excess water from potatoes, makes 2 slits vertically to make a cross for stuffing.

In a mixing bowl, mix all the stuffing ingredients. Stuff the potatoes and set aside.

Heat oil in a clay pot, cook ginger and garlic. Next add finely chopped onion and cook till golden brown. Add the spices to flavour the gravy.

Now add tomato puree, mix, cover and cook till it starts to separate oil from sides. Keep stirring in between.

Add ghee, into it add kasuri methi, garam masala and roasted besan. Give everything a nice mix.

Add water and give it a mix. Finally add stuffed potatoes, cover and cook till potatoes are done. Keep stirring in between.

Things to keep in mind while making Dum Aloo Recipe –

1. Take small and equal sized potatoes for even cooking.
2. After peeling, soak potatoes in water to prevent it from oxidization.
3. Cook the onions on a low flame till golden brown, for best taste. Keep stirring to prevent it sticking from the bottom of the pan.
4. Cook the masala on a medium low flame till it start leaving oil from sides and turns dark red in colour.
5. The onion-tomato masala should stop sticking to the bottom of the spatula, that’s the sign its well-cooked.
6. Cooking masala well is the key to the recipe, else it will taste tangy.
7. Adding besan, thickens the gravy later, so adjust the consistency accordingly.
8. Besan also makes the gravy creamier and binds it well, so do not skip it.
9. Besan tends to stick a lot, stir so that it doesn’t stick to the bottom of the pan.
10. Do a knife test to check if potatoes are well-cooked. Insert a knife in one of the aloo, it should come out clean.

Step by Step Recipe of  Dum Aloo –

Preparing Bharwan Masala –

1. In a small mixing bowl, add salt, red chilli powder, coriander powder, turmeric powder, lime juice, finely chopped garlic and oil.

2. Give everything a nice mix. Set aside.

Stuff Potatoes –

3. Wash and peel potatoes.

4. Make 2 slits vertically, stuff the filling into potatoes. Set aside.

Prepare Masala –

5. Heat oil in a clay pot. Add finely chopped ginger and garlic. Cook for a min.

6. Next add finely chopped onion and cook on a low flame till golden brown.

7. To it add the spices, turmeric powder, coriander powder and red chilli powder. Give everything a nice mix.

8. Now add tomato puree and salt. Mix well.

9. Cover and cook till tomatoes are nicely done (7-10 mins). Keep stirring in between.

10. Add ghee to the masala, to it add kasuri methi and garam masala.

11. Cook till oil starts leaving the sides and gravy is well done.

12. Now add roasted besan and give it a mix.

13. Add water as per the required consistency. Remember, besan will thicken the consistency.

14. Finally add stuffed potatoes.

15. Cover and cook till potatoes are well cooked. Keep stirring in between to prevent sticking to the bottom of pan.

16. Do a knife test to ensure even cooking.

17. Garnish with coriander. Serve hot.

How to serve Dum Aloo –

This recipe of bharwa dum aloo goes well with roti, paratha or rice.

To make a complete meal for guests, add mushroom ghee roast and kale chane ke kebab for the starters. For the main course pair it with tandoori roti, kachumber salad , jeera rice and boondi raita.

If you try this recipe, please do let me know in the comment section. I would be happy to receive your feedback on my Social Media channels – Instagram, Facebook, Twitter

You can also pin this recipe Pinterest for later referral.

Please do Subscribe to my Youtube Channel for updates on video recipes.

Bharwa Dum Aloo

Dum aloo is baby potatoes recipe in which potatoes are cooked in a spicy and tangy onion-tomato gravy. This is a bharwa potato recipe in which potatoes are filled with spices to enhance the flavour and make it tastier.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Main Course

Cuisine Indian

Servings 4 People

Ingredients

  

For Stuffing

• 1/2 Tsp Turmeric
• 1/2 Tsp Red Chilli Powder
• 1 Tsp Coriander Powder
• Salt to taste
• 1 Tsp Finely Chopped Garlic
• 1 Tsp Lemon Juice
• 1 Tsp Oil

For The gravy

• 3 Tbsp Oil
• 2 Tsp Finely Chopped Ginger Garlic
• 1 No. Finely Chopped Onion
• 1/2 Tsp Turmeric powder
• 1 Tsp Kashmiri Red Chilli Powder
• 1 Tsp Coriander Powder
• 1/2 Tsp Red Chilli Powder
• 1 Cup Tomato Puree
• Salt to taste
• 1 Tbsp Ghee
• 1 Tsp Kasuri Methi (Dried Fenugreek Leaves)
• 1 Tsp Garam Masala
• 1 Tbsp Roasted Gram Flour
• Water as required

Instructions

 

Stuffing Masala –

• In a small mixing bowl, add salt, red chilli powder, coriander powder, turmeric powder, lime juice, finely chopped garlic and oil.
• Give everything a nice mix. Set aside.

Stuff Potatoes –

• Wash and peel potatoes.
• Make 2 slits vertically, stuff the filling into potatoes. Set aside.

Prepare Masala –

• Heat oil in a clay pot. Add finely chopped ginger and garlic. Cook for a min.
• Next add finely chopped onion and cook on a low flame till golden brown.
• To it add the spices, turmeric powder, coriander powder and red chilli powder. Give everything a nice mix.
• Now add tomato puree and salt. Mix well.
• Cover and cook till tomatoes are nicely done (7-10 mins). Keep stirring in between.
• Add ghee to the masala, to it add kasuri methi and garam masala.
• Cook till oil starts leaving the sides and gravy is well done.
• Now add roasted besan and give it a mix.
• Add water as per the required consistency. Remember, besan will thicken the consistency.
• Finally add stuffed potatoes.
• Cover and cook till potatoes are well cooked. Keep stirring in between to prevent sticking to the bottom of pan.
• Do a knife test to ensure even cooking.
• Garnish with coriander. Serve hot.

Video

Notes

• The onion-tomato masala is the key to this recipe, make sure ts is well cooked.

• Use same size potatoes for even cooking.

• Adjust the spices as per taste.