North Indian Spicy Dum Aloo | Indian Home Cooking

Aloo Dum is a traditional and integral part of Kashmiri cuisine and it comes in many shapes and sizes and several variations. This version is one of my favourites cook for me at home which is completely different from my other favourite version. Some are sweeter than others, some have the most delicious paneer filling in the potatoes and others have the cutest little baby potatoes.

I encourage you to try as many versions as you can and really see what Indian cooking is all about and how it varies from region to region. This version has a rich, thick tomato sauce which is spicy and tangy. I love it plain with some rice, but thats just me. Feel free to experiment with other sides like okra, lentils and one of many Indian breads.

So go ahead and have yourself an epic meal!

  • 3 boiled and peeled potatoes
  • 180 g onion
  • 20 g garlic
  • 20 g ginger
  • 1 1/4 cup basmati rice 
  • 2.5 cups water 
  • 1/2 tsp jeera
  • pinch hing
  • 1 tbsp ghee
  • 1/2 tsp kitchen king
  • 1/2 tsp garam masala
  • 1 tsp red chilli powder
  • 1 tsp salt 


  1. Puree the onion, ginger and garlic with some water in a food processor. Set aside in a bowl.
  2. Puree the tomatoes and set aside in another bowl.
  3. Heat a wok or a deep sided pan and warm up the ghee/oil.
  4. Next add in your cumin seeds and a pinch of hing and cook until reddish brown.
  5. Next add in your onion, ginger and garlic puree and cook while continuously stirring until the mixture turns brown and dry. Add a splash of water in case mixture sticks to the pan. 
  6. Add in your tomato puree, mix well and bring sauce to simmer. 
  7. Add in kitchen king and garam masala and cook for about 10 minutes or until sauce becomes red.
  8. Then add in your red chilli powder and turmeric and cook until mixture becomes dry.
  9. In the meanwhile roughly chop the boiled potatoes
  10. Add in to the pan and gently mix and cook for about 5 mins. 
  11. Add some hot water and bring to simmer. Note: Let the sauce be runny at this stage. 
  12. Simmer and reduce the sauce to a thick consistency and garnish with cilantro and more ghee.
  13. Serve hot with rice or your favourite bread. 


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