Dum Aloo

Sharing with you my recipe of dum aloo. It 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)
  2. Onion – 1 (diced)
  3. Garlic – 2 cloves (diced)
  4. Ginger – 1 inch (diced)
  5. Tomatoes – 2 (diced)
  6. Fennel seeds – 3 tsp
  7. Cashew – 10 (soaked in water for 30 mins)
  8. Curd – 2 tbsp (whisked)
  9. Fresh Cream – 1 tbsp
  10. Kashmiri Red Chilli powder – 2 tsp
  11. Kasuri Methi – 1 tsp
  12. Oil – for cooking and frying potatoes
  13. Water – 1 cup
  14. Salt to taste

How to make Dum Aloo:

  1. Prick all the boiled potatoes with a tooth pick or a fork
  2. Heat oil in a kadai. Drop the potatoes
  3. Deep fry till light golden brown. Keep aside
  4. Add diced onions, cashews, garlic, ginger and fennel seeds in a grinding jar
  5. Grind to make a fine paste. Keep aside
  6. In the same jar add tomatoes and make a fine puree. Keep aside
  7. Take a small bowl. Add kashmiri red chilli powder and 4 tbsp of water to make a paste. Keep aside
  8. Heat 2 tbsp of oil in a pan or a kadai. Add onion paste. Saute till golden brown
  9. Add kashmiri red chilli paste. Mix well
  10. Add tomato puree. Mix well. Cook till oil starts to separate
  11. Add whisked curd. Mix very well. Cook for a minute or two with continuous stirring
  12. Add water and bring it to boil. Cook for another 3-4 mins on medium flame
  13. Drop the fried potatoes. Mix well. Cook for 2-3 minutes
  14. Add fresh cream, kasuri methi and salt. Mix well. Cook for 3-4 mins or till you get the desired thickness
  15. Your Dum Aloo is ready. Serve hot with Phulkas.

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