Dum aloo recipe – How to make dum aloo recipe – potato recipes

Dum aloo is  a potato based dish which goes well with rotis  and naans.  Here small potatoes are used, which are first deep fried and then slowly cooked in a spiced gravy, at a low flame.  Dum aloo is a very popular cuisine from Kashmir.  In this recipe, I have not deep fried the potatoes but only boiled and cooked in yoghurt gravy. You can also shallow fry the potatoes to keep the dish healthier.  Dum aloo can also be served with jeera rice or plain rice.

Do try this thick yoghurt based curry prepared with baby potatoes and enjoy ..

Prep Time :  20 mins

Cook Time :  20 mins

Servings :  4 persons

North Indian cuisine


Baby potatoes – 15

Onion – 1 (chopped finely)

Tomatoes -2 (chopped finely)

Green chillies – 2 (chopped finely or sliced into two)

Ginger-garlic paste -1 teaspoon

Red chilli powder – 1/2 teaspoon

Turmeric powder – 1/4 teaspoon

Coriander powder – 1 teaspoon

Saunf or fennel powder  – 1 teaspoon

Garam masala – 1/2 teaspoon

Besan or gram flour – 1 tablespoon

Curd/yoghurt – 1/4  cup

Full fat milk cream – 1/4 cup (optional)

Kasoori methi – 1 teaspoon

Oil – 2 tablespoons

Cumin seeds or jeera – 1/2 teaspoon

Tej patta or bay leaf – 1

Green cardamoms – 2

Star anise – 1

Cinnamon or dalchini – 1/2 inch small stick

Few coriander leaves for garnishing

Salt to taste



Pressure cook the baby potatoes with sufficient water and salt for 2 whistles.  Once cooled down, peel the skin of the potatoes and keep the peeled potatoes aside.

Make a puree of the tomatoes and keep it aside.


Heat 2 tablespoons of oil in a pan or kadai.  Add tejpatta, cardamoms, dalchini, star anise and cumin seeds and saute till they leave a nice fragrance.  Add chopped onions, green chillies, ginger-garlic paste and fry till the onions become translucent.

Once the raw smell of ginger-garlic goes away, add gram flour and kasoori methi and mix well.

Add turmeric powder, red chilli powder, coriander powder, saunf powder and garam masala and give a good mix.

Add the curd and mix. (You can also add fresh cream to give thickness to the gravy).  Cook on a low flame.

Add 1/2 to 1 cup of water to adjust the consistency.  Then add the tomato puree and mix well again.

Close the pan with its lid and cook on a low flame for 7-8 minutes till the spices gets blended well.

Once the gravy is ready, add the boiled potatoes.

Cook on a low flame for another 5-6 minutes for potatoes to absorb the flavours of the gravy.

Finally garnish with chopped coriander leaves and serve hot with rotis, naans or jeera rice.


Gram flour gives thickness and taste to the gravy.

Do not skip saunf powder as it enhances the flavor of the dish.

Ensure not to overcook the potatoes, as it has to be further cooked in the gravy to absorb the flavours.

You can also use regular potatoes instead of baby potatoes.


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