Dum Aloo Recipe | Kashmiri Dum Aloo

Dum Aloo is a very delicious Indian dish generally made from baby potatoes slow cooked in a spicy gravy.

The baby potatoes are first deep fried along with spices and then simmered in gravy over low flame. Sometimes they can even be marinated in a curd mixture before frying.

The preparation of the dish varies and takes different forms in many Indian states. The gravy can be simple onion tomato gravy or creamy cashew nut mix restaurant style gravy, curd based gravy and many more versions.

The dish is also quite popular in dry curry form and more than a dozen variations of the dish exist in different Indian states and regions.

Dum Aloo tastes best when prepared in mustard oil, however you can use any other cooking oil or ghee if you want. Also, if you don’t have baby potatoes, you can use larger potatoes chopped in 2 or 4 pieces depending on their size.

The potatoes in this dish are traditionally deep fried, but I have shallow fried them to keep them healthier. You can fry them whichever way you like.

Dum Aloo is one the most coveted potato curries in the Indian menu. Dum aloo can be served with plain rice, jeera rice, paratha, naan, chapattis etc.

To make Dum Aloo at home follow the detailed step by step recipe with photos posted below.

Also see more Indian curry recipes like:

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Servings: 5

CategoryMain Course

Cuisine: Indian

Total Time:

Prep Time:

Cook Time:

Nutrition (per serving)

Calories183

Fat9g

Carbohydrates: 31g

Protein: 4g

Ingredients For Dum Aloo Recipe

For the Fried Potatoes

  • 15 Baby Potatoes
  • 1 Teaspoon Salt
  • 1 Teaspoon Red Chilli Powder
  • 1/2 Teaspoon Turmeric Powder (Haldi)
  • 2 Cups of Water
  • 3 Tablespoons Oil

For the Gravy

  • 1 Onion
  • 2 Large Tomatoes
  • 2-3 Garlic Cloves
  • ~1 Inch Piece of Ginger
  • 1-2 Green Chillies
  • 1 Tablespoon Curd (Yogurt)
  • 1 Teaspoon Cumin Seeds (Jeera)
  • 1 Bay Leaf (Tej Patta)
  • 2-3 Cloves (Laung)
  • 2-3 Green Cardamom (Hari Elaichi)
  • ~1 Inch stick of Cinnamon (Dalchini)
  • 1 Strand of Mace (Javitri)
  • 1 Teaspoon Fennel Powder (Saunf Powder)
  • 1/8th Teaspoon Asafoetida (Heeng)
  • 1/2 Teaspoon Turmeric Powder (Haldi)
  • 1 Teaspoon Red Chilli Powder
  • 1 Teaspoon Coriander Powder (Dhania Powder)
  • 1/2 Teaspoon Garam Masala
  • 1/2 Teaspoon Cumin Powder (Jeera Powder)
  • 1 Teaspoon Salt, or to taste
  • 1 Teaspoon Crushed Dried Fenugreek Leaves (Kasuri Methi)
  • 1 Tablespoon Mustard Oil or any other Cooking Oil

Step By Step Instructions With Photos for Dum Aloo Recipe

Frying the potatoes

  • Thoroughly wash around 15 baby potatoes and put them in a pressure cooker along with 2 cups of water and 1 teaspoon of Salt. If you don't have baby potatoes, you can chop the larger potatoes into smaller pieces.

    Dum Aloo Recipe Step By Step Instructions 1
  • Boil the potatoes till you get one whistle on the pressure cooker or for around 10 minutes. Open the cooker when the steam has come out and take out the potatoes. Run them through cold water to cool them faster and peel their skin.

    Dum Aloo Recipe Step By Step Instructions 2
  • Prick potatoes on all sides using a toothpick or a fork. This will allow them to absorb the flavors and spices better.

    Dum Aloo Recipe Step By Step Instructions 3
  • Heat 3 tablespoons Oil in a pan and add 1 teaspoon Red Chilli Powder and 1/2 teaspoon Turmeric Powder (Haldi).

    Dum Aloo Recipe Step By Step Instructions 4
  • Now add the boiled potatoes to the oil to shallow fry them. If you want to deep fry the potatoes instead, just sprinkle some Turmeric and Red Chilli Powder over them to coat and then drop them in hot oil.

    Dum Aloo Recipe Step By Step Instructions 6
  • Fry potatoes over medium flame till they become slightly brown and crispy on the outside. Then remove them from the pan and set them aside.

    Dum Aloo Recipe Step By Step Instructions 7

Preparing the gravy

  • Now to prepare the gravy, heat some Oil in a pan and add 1 teaspoon Cumin Seeds to it. When the Cumin Seeds start to crackle, add Bay Leaf (Tej Patta), Green Cardamoms (Hari Elaichi), Cinnamon (Dalchini), Cloves (Laung) and Mace (Javitri) to the oil.

    Dum Aloo Recipe Step By Step Instructions 9
  • Now add Fennel Powder (Saunf Powder), Asafoetida (Heeng), Turmeric Powder (Haldi) and Red Chilli Powder to the pan and fry for a few seconds.

    Dum Aloo Recipe Step By Step Instructions 10
  • Add Ginger, Garlic and Green Chilli Paste and fry till they start to brown slightly.

    Dum Aloo Recipe Step By Step Instructions 12
  • Then add pureed or very finely chopped Onions to the pan. Roast the onions for around 3-4 minutes till they turn golden brown in color.

    Dum Aloo Recipe Step By Step Instructions 13
  • Then add pureed tomatoes to the gravy and cook for 3-5 minutes till the raw smell of tomatoes goes away.

    Dum Aloo Recipe Step By Step Instructions 14
  • Add Coriander Powder (Dhania Powder), Garam Masala, Cumin Powder (Jeera Powder) and Salt. Fry the gravy for a couple more minutes or till you see oil starting to leave on the side.

    Dum Aloo Recipe Step By Step Instructions 15
  • Add 1 tablespoon Curd along with 1 cup of water and let the gravy simmer for a few minutes as it comes to a boil.

    Dum Aloo Recipe Step By Step Instructions 16
  • Sprinkle some Crushed Dried Fenugreek Leaves (Kasuri Methi) on the gravy and mix well.

    Dum Aloo Recipe Step By Step Instructions 17
  • Now place the fried baby potatoes in the gravy. Cover the pan with a lid and simmer the potatoes in the gravy on low flame for around 15 minutes.

    Dum Aloo Recipe Step By Step Instructions 18
  • Dum Aloo is ready. Garnish it with chopped Coriander Leaves and serve it hot along with Rice or any Indian Bread like Chapati, Naan.

    Dum Aloo Recipe Step By Step Instructions

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Dum Aloo is a delicious Indian Gravy made with fried baby potatoes slow cooked in a spicy onion, tomato and curd based gravy.

6 thoughts on “Dum Aloo Recipe | Kashmiri Dum Aloo”

    • Yeah, it’s best to do that, but I feel takes a lot of time and effort to find and remove them. 🙂
      You can use ground powders for the spices instead, or simply add garam masala if you want to avoid removing the whole spices in the end.

      Reply

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