Dum Aloo

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

Also try: Jeera Aloo.

Course: Main Course

Cuisine: Indian

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

Servings: 2-3


  1. Baby Potatoes – 10-12 (boiled, peeled and pricked with a toothpick or a fork)
  2. Onion – 1 (diced)
  3. Garlic – 2 cloves (diced)
  4. Ginger – 1 inch (diced)
  5. Tomatoes – 2 large (blend to a paste)
  6. Fennel Seed Powder – 3 tsp
  7. Cashew – 10 (powdered 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 tbsp
  12. Oil – 3 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. Heat oil in a pan or a kadai. Add the onion paste. Saute till golden brown
  3. Add tomato paste and spices – kashmiri red chilli powder, fennel powder and cashew powder. Mix and cook till oil starts to separate
  4. Add whisked curd. Mix. Cook for a minute with continuous stirring
  5. Add water and bring it to boil. Add potatoes, kasuri methi and salt. Cook for 10 mins on low-medium flame
  6. Add fresh cream. Mix well. Cook for 1-2 mins
  7. Your Dum Aloo is ready. Serve hot with Phulkas.

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