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Dum Aloo
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Dum Aloo

Dum aloo is slow cooked baby potatoes in creamy rich gravy. This flavor packed curry is vegetarians favorite to serve with puffed puri, roti, naan or pulao.
Prep Time20 mins
Cook Time30 mins
Course: Side Dish
Cuisine: Indian
Servings: 4 servings
Calories: 270kcal


  • 1 lb baby potatoes
  • 6 no tomatoes make puree without adding water
  • 3 no onions
  • 3 no green chillies
  • 10 no cashew
  • 1 teaspoon ginger garlic paste
  • 1 no bay leaf
  • 2 ½ teaspoon coriander powder
  • ¼ teaspoon turmeric powder
  • 1 teaspoon Kashmiri red chili powder
  • 3 tablespoon Ghee/Oil
  • Salt to taste
  • 3 tablespoon fresh cream
  • ¼ cup yogurt (curd)

For Spice Powder :-

  • 2 teaspoon cumin seeds I used 1 tspn of shah jeera and 1 tspn of normal jeera. You can use just normal cumin(jeera seeds)
  • 1 ½ teaspoon Fennel seeds (saunf)
  • 4 no cloves
  • 1 inch cinnamon stick
  • ½ teaspoon poppy seeds
  • 2 no cardamom
  • ¼ teaspoon fenugreek seeds

For Garnish :-

  • 1 teaspoon Kasuri methi/Dried fenugreek leaves crushed
  • chopped coriander leaves for garnish


  • In a pan, dry roast all the ingredients mentioned under the list “For spice powder” in low flame until fragrant aroma is released. Remove from stove and allow it to cool. Using a mortar pestle or grinder , grind them into a coarse powder. Keep aside until use.
  • Wash potatoes. Boil potatoes until they are little more than half cooked. Peel the skin of the boiled potatoes(if you like the skin you can keep them on it. I do not like to eat skin, so I removed it). Heat about 1 tbpn of ghee or oil in a wide pan and fry the boiled potatoes gently until they change color and brown up a bit. Take care not to burn it. Remove from pan, keep aside.
  • To the same pan, add remaining ghee, add bay leaf and onion paste. Saute until onions+green chilies+cashew paste until raw smell disappears. Next add ginger-garlic paste and cook until raw smell disappears.
  • Add tomato puree and cook until oil seperates from the sides of the pan. This will take about 5-8 mins on medium flame. Now add all the dry spice powder(turmeric, corainder and red chilli powder) and salt and cook for 1-2 mins.
  • Now add about 1 to 2 tablespoon of powdered spices and cook for 2-3 mins.
  • Now add potatoes and mix until all potatoes are coated with the masala. Finally add water according to the consistency required and simmer the stove and allow it to boil for 5-8 mins. Check for salt and adjust accordingly.
  • Pour curd and cook for a minute, then pour the cream and stir well. Crush kasuri methi and sprinkle on top.
  • Remove from stove. Garnish with fresh coriander leaves. Restaurant stlye dum is ready. Serve it hot with hot poori’s or rotis.



Nutritional Info – Please keep in mind that nutritional information provided is only a rough estimate and can vary greatly based on products used.


Calories: 270kcal | Carbohydrates: 25g | Protein: 4g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 46mg | Sodium: 36mg | Potassium: 584mg | Fiber: 4g | Sugar: 2g | Vitamin A: 357IU | Vitamin C: 23mg | Calcium: 78mg | Iron: 3mg