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Aloor Dum (Baby Potatoes in Spicy Masala)

The other day, while shopping for veggies, I couldn't help grabbing some fresh baby potatoes along the way. How could I resist?? They seemed to plead with me to take them home. ;-) Once home, all I could think of was to make Dum Aloo. I decided to try out the version of Dum Aloo I found in my pressu


To be ground

  • 100 gms Onion
  • 5 gms Ginger

To be powdered

  • 4 Cloves
  • 3 Cinnamon - sticks (1 inch each)
  • 1 cup Water
  • 1 - 1/2 kilograms baby potatoes Very small
  • 1 - 3/4 teaspoons Turmeric powder
  • 2 Bay leaves
  • 1 teaspoon Cumin seeds
  • 100 gms Onion chopped
  • 150 gms Tomatoes chopped
  • 3 - 1/2 teaspoons Chilli powder
  • 2 - 1/2 teaspoons Cumin powder
  • 1 - 1/2 teaspoons Coriander powder
  • 1 tablespoon Salt
  • 1 teaspoon Sugar


  • 2 tablespoons Ghee


  • Cook the potatoes (with skin) with salt.
  • Peel the skin off and prick all over with a fork.
  • Apply 3/4 teaspoon of turmeric on the potatoes and mix well.
  • Fry in hot oil till golden brown.
  • Drain onto an absorbent paper.
  • In another pan, heat oil and add bay leaves and cumin seeds.
  • When the cumin starts to splutter, add the chopped onions and fry till golden brown.
  • Add the ground paste and fry for about 2 minutes.
  • Add tomatoes, chilli powder, cumin powder, coriander powder, turmeric powder, salt and sugar.
  • Cook till oil separates.
  • Add the potatoes and toss so that the potatoes are evenly coated with the masala.
  • Add the powdered spices, water and stir well.
  • Reduce the heat and simmer for 5 minutes, stirring in between.
  • Switch off heat and transfer into a serving platter.
  • Drizzle the ghee over it.
  • Serve hot.