Dum Aloo

January 2, 2015 Dals/GraviesPotato Recipes  14 comments

Aloo / Potato is an universal favourite and we are no exception to it. Whenever I think of making any gravy the first dish that comes to my mind is something with paneer. The next would be this Dum Aloo. Its a very flavourful, rich and creamy side dish with baby potatoes. Goes very well with rotis, phulkas, or any pulao varieties.

Now to the recipe..


[Preparation Time-10 mins : Cooking Time- 30 mins]


  • Baby Potatoes – 15 to 20
  • Salt – as needed
  • Chilli powder – 1 tsp
  • Coriander powder – 1 tbsp
  • Jeera/Cumin powder -1/2 tsp
  • Garam Masala – 1 tsp
  • Curd/Yogurt – 2 tbsp
  • Coriander leaves – few
  • Jeera/Cumin seeds – 1 tsp
  • Cinnamon stick – 1 inch
  • Oil – 3 tbsp

To saute & grind

  • Onion – 2
  • Tomato – 2
  • Ginger – 1 inch piece
  • Garlic cloves – 4 to 5
  • Cashew – 10 to 12


  • Wash and pressure cook the baby potatoes for 2 whistles. Peel the skin and prick them randomly with a fork. Heat a pan with 1 tbsp of oil and fry the baby potatoes until they are golden brown on all sides. Keep it aside.

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  • In the same pan add some oil. Add roughly chopped onions, ginger and garlic and saute for a few mins. To this add chopped tomatoes and saute till it gets mushy. Let the ingredients cool. Transfer it to a mixie jar along with cashewnuts.

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  • Grind it into a smooth paste and keep it ready. Heat the pan with oil and temper with cumin seeds and cinnamon stick. To this add the ground paste and mix well.

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  • To this add salt, chilli powder, coriander powder, jeera powder and cook in low-medium flame until oil oozes out. To this add garam masala and curd and mix well.

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  • Now add the fried potatoes and water (around 1 1/2 to 2 cups) and mix well. Let the gravy boil in low-medium flame for 5-7 mins. Finally add fresh coriander leaves and switch off the flame.

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Rich & creamy Dum Aloo is ready.

Serve hot with roti or pulao.

My personal combo is jeera rice or veg pulao with this Dum Aloo.





  1. Choose baby potatoes that are small. Mine were quite big in size so I halved them.
  2. Traditionally the skin of the potatoes is not removed. U can leave the skin if u prefer to.
  3. U can deep fry the potatoes.
  4. Pricking the potatoes helps to absorb the gravy.
  5. U can skip/reduce curd and use lemon juice instead.

14 comments to Dum Aloo

  • Jayanthisindhiya  says:

    Lovely recipe with aloo,

  • veena  says:

    what a attractive color.. I love spicy food.. This is one of such side dish..

  • Praveen Kumar  says:

    My favorite dish of all times.

  • Suja hari  says:

    Such a lovely Kashmiri style baby potato gravy!!!!

  • supriya  says:

    nice yummy receipe.. kudos to u .. very well explained..

  • sona  says:

    dum aloo looks so delicious.. very nicely made..

  • Jeena  says:

    Dum Aloo wow.. Soo well made . looks tempting and delicious.

  • Nalini Somayaji  says:

    Mouth watering Dum Aloo…simply super …

  • Shobha  says:

    Delicious & my favorite dum aloo….looks very inviting.

  • Anu  says:

    Dum Aloo looks super delicious!

  • Rani Vijoo  says:

    lovely and simple aloo preparation, looks really great! yummy!

  • Hema  says:

    Love this rich and delicious curry, yumm..

  • padma  says:

    Very delicious and tempting:)

  • LAKSHMIHARI  says:

    very yummy

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