Aloo Dum Recipe - Authentic Trinidad and Tobago Dish with Potatoes and Coconut

Aloo Dum

Aloo Dum Recipe - Authentic Trinidad and Tobago Dish with Potatoes and Coconut
Region / culture: Trinidad and Tobago | Preparation time: 20 minutes | Cooking time: 30 minutes | Servings: 4


Aloo Dum
Aloo Dum

Aloo Dum, a rich and flavorful dish, is a popular Indian recipe that has found its way into the hearts of food lovers around the globe. This dish is made with baby potatoes simmered in a spicy and aromatic sauce, making it a perfect accompaniment to chapati, naan, or rice. The unique blend of spices and the creamy texture of the gravy make Aloo Dum a delightful treat for any meal.


The origins of Aloo Dum trace back to the northern regions of India, where it was initially prepared as a royal dish in the Mughal kitchens. Over time, the recipe spread across the Indian subcontinent, with each region adding its own twist to the traditional recipe. Today, Aloo Dum is enjoyed in various forms, from the spicy version of Kolkata to the creamy texture of Kashmiri Dum Aloo.


How to prepare

  1. Boil the potatoes in a large pot. Peel them using a sharp knife and prick the potatoes with a fork.
  2. Fry the potatoes in hot oil until they turn slightly brown. Drain and set them aside.
  3. Heat oil in a shallow pan and fry the onions until they become light brown. Grind the coconut, poppy seeds, cardamom, ginger, and green chilies into a paste.
  4. Add the paste to the onions. Fry until the oil separates. Add chili powder, cumin powder, and coriander powder. Stir for 5 minutes. Add yogurt, salt, and the fried potatoes. Add enough water to cover the potatoes and simmer until the gravy thickens for about 10 minutes.
  5. Now add the garam masala powder and mix well.
  6. Garnish with chopped coriander leaves. Serve with chapati or naan.


  • 1. Kashmiri Dum Aloo: A creamier version with a yogurt-based gravy.
  • 2. Bengali Dum Aloo: A spicier version with the addition of mustard oil and spices.
  • 3. Vegan Dum Aloo: Substitute dairy yogurt with coconut or almond milk yogurt.

Cooking Tips & Tricks

1. Boiling the potatoes before frying gives them a crispy exterior and soft interior.

2. Pricking the potatoes allows the spices and gravy to penetrate, enhancing the flavor.

3. Using a heavy-bottomed pan prevents the spices from burning while cooking.

4. Adjust the amount of water based on the desired consistency of the gravy.

5. Letting the dish sit for a few hours before serving helps in developing a deeper flavor.

Serving Suggestions

Aloo Dum is best served hot with Indian bread like chapati, naan, or paratha. It can also be enjoyed with steamed rice or jeera rice for a complete meal.

Cooking Techniques

The key techniques in making Aloo Dum include boiling, frying, and simmering. These methods help in achieving the perfect texture for the potatoes and developing the flavors of the spices in the gravy.

Ingredient Substitutions

1. Sweet potatoes can be used instead of regular potatoes for a healthier twist.

2. Coconut milk can replace yogurt for a vegan version.

3. Almond paste can substitute for poppy seeds to thicken the gravy.

Make Ahead Tips

Aloo Dum can be prepared in advance and refrigerated. The flavors tend to deepen over time, making it even more delicious. Reheat gently before serving.

Presentation Ideas

Garnish Aloo Dum with fresh coriander leaves and serve in a traditional clay pot for an authentic presentation. A side of sliced onions and lemon wedges complements the dish beautifully.

Pairing Recommendations

Aloo Dum pairs well with cucumber raita or mint chutney to balance the spices. A refreshing lassi or masala chai can complete the meal.

Storage and Reheating Instructions

Store Aloo Dum in an airtight container in the refrigerator for up to 3 days. Reheat on the stove or in the microwave, adding a little water if the gravy has thickened.

Nutrition Information

Calories per serving

A single serving of Aloo Dum contains approximately 250-300 calories, making it a moderate-calorie dish. The exact calorie count can vary based on the amount of oil and ghee used in the preparation.


A serving of Aloo Dum primarily provides carbohydrates, mainly from the potatoes, which are an excellent source of energy. The onions and spices add minimal carbohydrates, making this dish suitable for those monitoring their carb intake.


The clarified butter (ghee) and coconut used in the recipe contribute to the fat content. While ghee adds a rich flavor, it is high in saturated fats, so moderation is key. Using vegetable oil as a substitute can reduce the saturated fat content.


Aloo Dum is not a protein-rich dish since its main ingredient is potatoes. However, the yogurt adds a small amount of protein. For a higher protein content, consider adding paneer (cottage cheese) or chickpeas to the recipe.

Vitamins and minerals

Potatoes are a good source of vitamin C, vitamin B6, and potassium. The spices, such as cardamom and coriander, contribute additional vitamins and minerals, including iron and magnesium, making Aloo Dum nutritionally beneficial.


Aloo Dum is free from common allergens like nuts, soy, and gluten. However, those with a dairy allergy should be cautious due to the use of yogurt. A dairy-free yogurt can be used as a substitute.


Aloo Dum is a moderately caloric dish that provides carbohydrates, fats, and a small amount of protein. It is rich in vitamins and minerals, making it a nutritious addition to any meal. However, those watching their fat intake should consider using less ghee or oil.


Aloo Dum is a versatile and flavorful dish that embodies the rich culinary heritage of India. With its blend of spices, creamy texture, and nutritious ingredients, it offers a delightful experience for the palate and the body. Whether served at a casual family dinner or a festive occasion, Aloo Dum is sure to impress.

How did I get this recipe?

The memory of finding this recipe for the first time is still fresh in my mind. It was a warm summer day, the sun shining brightly as I rummaged through my old recipe box, searching for a new dish to try. I had always been fascinated by the flavors and spices of Indian cuisine, and I was eager to try my hand at making something truly authentic.

As I sorted through the yellowed index cards and faded magazine clippings, my eye caught on a small, handwritten note tucked away in the corner of the box. Curious, I picked it up and read the neat script scrawled across the page. "Aloo Dum," it read, followed by a list of ingredients and instructions that seemed both simple and exotic at the same time.

I had never heard of Aloo Dum before, but the combination of potatoes, tomatoes, and aromatic spices intrigued me. I knew I had to give it a try. So, armed with the recipe and a sense of adventure, I set out to create this mysterious dish.

I gathered the necessary ingredients, carefully measuring out the spices and chopping the vegetables with precision. The kitchen filled with the warm, earthy scents of cumin, coriander, and turmeric as I sautéed the onions and garlic in a pan, adding the potatoes and tomatoes as instructed.

As the Aloo Dum simmered on the stove, the rich, fragrant aroma filled the air, making my mouth water in anticipation. I couldn't wait to taste the results of my efforts, to see if this new recipe would become a favorite in my repertoire of dishes.

When the time came to serve the Aloo Dum, I hesitated for a moment, unsure of what to expect. Would it be as delicious as it smelled? Would the blend of flavors be harmonious, or would it be a culinary disaster?

With a deep breath, I spooned a generous portion of the Aloo Dum onto my plate and took a tentative bite. The flavors exploded on my tongue, a symphony of spices dancing across my palate in perfect harmony. The potatoes were tender, the tomatoes velvety, and the spices melded together in a delicious meld of flavors. I had stumbled upon a culinary gem, a recipe that would become a cherished favorite for years to come.

From that day on, Aloo Dum became a staple in my kitchen, a dish that I would make for family gatherings, dinner parties, and quiet nights at home. Each time I prepared it, I would think back to that warm summer day when I had discovered the recipe, and I would smile, grateful for the chance to experience the joys of cooking and sharing a delicious meal with loved ones.

Over the years, I have made small adjustments to the recipe, tailoring it to my own tastes and preferences. Sometimes I add a pinch of garam masala for an extra kick of spice, or a dollop of yogurt for a creamy finish. But the essence of the dish remains the same – a comforting, flavorful blend of potatoes and spices that never fails to delight the senses.

As I sit here now, reflecting on the journey that led me to discover the joys of making Aloo Dum, I am filled with gratitude for the simple pleasures of cooking and sharing a meal with those I love. The memory of finding this recipe for the first time will always hold a special place in my heart, a reminder of the endless possibilities that await in the kitchen and the joy that comes from creating something delicious with your own two hands.


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