Dum Aloo

Dum Aloo is a rich and creamy potato curry from the authentic North-Indian cuisine. The curry is great when served with roti's or naan, however can also be served with jeera rice. 

Servings:- 2-3 people

Course:- Curry

Cuisine:- North Indian


For Frying Aloo:

8-10 baby potatoes

2 cups water

1/2 tsp salt

3-4 tbsp oil

1 tsp red chilli powder

1/2 tsp turmeric powder

For Masala Paste:

1 inch cinnamon

2 cloves

2 cardamom

1/2 onion, chopped

1/2 tsp ginger-garlic paste

1 large tomato, finely chopped

8 cashews

For Dum Aloo:

1 tsp oil

3/4 tsp cumin seeds

1 tsp red chilli powder

1/4 tsp turmeric powder

3/4 tsp coriander powder

Salt as per taste

1/4 tsp cumin powder

2-3 tbsp curd

1 tsp kasuri methi

3/4 cup water

A few coriander leaves, finely chopped


1. Firstly, pressure cook the baby potatoes with salt and water for 2 whistles. Once the pressure settles down, allow the potatoes to cool and then peel off the skin. With the help of a fork prick all over the potatoes. Keep aside. 

2. Now, in a kadai, heat oil. Once the oil turns hot, add the red chilli powder and turmeric powder. Then add the baby potatoes and saute them for 4-5 mins or until they turn golden brown. Keep the fried potatoes aside. 

3. Now, in the same oil, saute cinnamon, cardamom and cloves till they turn fragrant. Then add the chopped onions and saute till golden brown. 

4. Next, add ginger-garlic paste and fry till the raw aroma goes away. Further add the chopped tomatoes and saute them till they turn soft. 

5. Further add the cashews and saute them for a few seconds. Turn off the flame and allow the mixture to cool completely. Further blend them to a smooth paste without adding any water. 

6. Now, in the same kadai, heat 1 tsp oil. Add the cumin seeds and allow them to splutter. Next, add the prepared masala paste and fry them for 4-5 mins. 

7. Further add red chilli powder, turmeric powder, cumin powder, coriander powder and salt. Saute them well till the oil starts separating from the sides. 

8. Now, turn the flame to low and add curd. Mix them well. Further add water as required to adjust the consistency. Boil them for 2-3 mins on medium flame. 

9. Next, add the fried potatoes to the gravy. Cover and cook for 20 mins while stirring in between. Lastly, add some crushed kasuri methi. 

10. Finally, garnish dum aloo with chopped coriander leaves and serve them hot with roti's or naan.