Aloo Dum, Masala Kam (Baby Potato Curry in Indian spices)

If you are a fan of potatoes and Indian flavors you’ve come to the right spot. Many of us remember this as something that would be cooked for special occasions. I clearly remember my grandmother asking me to help her peel the potatoes. It was for my brother’s birthday celebration and going back in time it’s almost as if I can still smell the aroma that spread across our entire neighborhood.

Traditionally the potatoes were deep fried and the ginger garlic was turned into a paste using a mortar and pestle. Also, it would never be made in such a small quantity. However I won’t make you go through all of that.

My version is a bit simpler, yet I promise it hasn’t lost the flavor. For a perfect Dum Aloo balance is key, You don’t want any of the spices to be overpowering. In fact, you should be able to taste everything, from the tangy flavor of the tomato to the ending note of the black pepper. Yet in the end, it should just be a delicacy worth working for.

Hope you give this a try and let me know how it turns out.


  • 10-15 baby potatoes
  • 1.5 cup chopped onion
  • 1 large or 2 small tomatoes
  • 1 inch ginger, chopped
  • 5-6 cloves garlic, chopped
  • 1 tsp cumin seeds
  • 1 bay leaf
  • 1 inch cinnamon stick
  • 3 cardamom
  • 4 cloves
  • 2-3 dried green chilies
  • 1 tsp cumin powder
  • 1.5 tsp coriander powder
  • 1/2 tsp turmeric powder
  • 1/2 tsp black pepper powder
  • 1 tsp red chili powder
  • 2 tbsp mustard oil ( or any oil of your choice)
  • 1 tbsp ghee
  • 1 tbsp chopped cilantro (coriander)
  • salt to taste


  1. In boiling water add potatoes with some salt. Boil till potatoes are cooked through but not mushy.
  2. Drain the water and peel the potatoes immediately. Poke holes in them with a toothpick or a fork.
  3. In a heated pan, on medium high heat add 3 tbsp oil.
  4. Add potatoes, some salt and a pinch of turmeric. Shallow fry till it develops a brown crust. Remove and set aside.
  5. in the same pan, add cumin seeds and let it splutter.
  6. Now add cloves, red chili, bay leaves, cloves and cardamom.
  7. Once it’s fragrant in about 30 seconds, add the onions and saute till they’re golden brown.
  8. Add ginger garlic and saute for a minute.
  9. Add peeled, chopped tomatoes and salt. Saute until the tomato softens.
  10. Make a smooth paste with all powdered spices using some warm water and add it to the pan.
  11. Saute till the spices are fragrant and the oil separates. Keep adding water as needed to prevent spices from burning.
  12. Now add the potato and mix well but gently. Make sure you don’t break apart the crust you created while frying the potatoes.
  13. Add warm water so it covers up to 3/4 of the potato’s height.
  14. Cover and cook for another 4-5 mins or till the gravy thickens.
  15. Add ghee on top and mix. Add chopped cilantro.
  16. Serve with Puris or Roti.


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