Dum Aloo

Dum Aloo is prepared with small baby potatoes cooked in a rich gravy. This recipe has a touch of Kashmiri as well as Punjabi Dum Aloo. Hope you like it.

Course: Main Course

Cuisine: Indian

Time: Preparation – 5 mins, Cooking – 25 mins, Total – 30 mins

Servings: 2


  1. Baby Potatoes – 10 (boiled and prick with a toothpick or a fork)
  2. Onion – 1 (diced)
  3. Garlic – 2 cloves (diced)
  4. Ginger – 1 inch (diced)
  5. Tomatoes – 2 (diced)
  6. Fennel seeds – 3 tsp (grind to make a powder)
  7. Cashew – 10 (grind to make a powder or use 2 tbsp cashew powder)
  8. Curd – 2 tbsp (whisked)
  9. Fresh Cream – 1 tbsp
  10. Kashmiri Red Chilli powder – 2 tsp
  11. Kasuri Methi – 1 tsp
  12. Oil – 3-4 tbsp
  13. Water – 1 cup
  14. Salt to taste

How to make Dum Aloo:

  1. Add diced onions, garlic and ginger in a grinding jar. Grind to make a fine paste. Keep aside
  2. In the same jar add tomatoes and make a fine puree. Keep aside
  3. Heat oil in a pan or a kadai. Add onion paste. Saute till golden brown
  4. Add tomato puree, kashmiri red chilli powder, fennel powder and cashew powder. Mix well. Cook till oil starts to separate
  5. Add whisked curd. Mix well. Cook for a minute with continuous stirring
  6. Add water and bring it to boil. Add potatoes, kasuri methi and salt. Cook for 10 mins on low-medium flame
  7. Add fresh cream. Mix well. Cook for 1-2 mins
  8. Your Dum Aloo is ready. Serve hot with Phulkas.

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