dum aloo recipe

Dum Aloo Recipe

Dum Aalo Recipe

Dum Aloo Recipe is a perennial favourite of Indians. Out of the countless recipes which involve the use of aloo, Dum Aloo is a simple and relishing one. This recipe requires the use of common ingredients and is easy to make.  Authentic technique of cooking, and use of traditional ingredients makes the dish delicious. The is cooked covered on very low flame in a thick bottom pan, food cooks in its own steam and the flavours and aroma are trapped in the pan which gives a subtle and deep flavour to the dish.

There are multiple ways of making Dum Aalo. Here I follow my Mom who used to prepare amazing Dum aalo. I still remember, she used to make this vegetable on special occasion like Holi and Diwali. It was always a treat for me, because it is one of my favourite vegetable that I enjoy with plain rice.

It has tanginess courtesy of tomatoes (tamatar), and a hint of sweetness as it contains onion and cashew nuts. When all of these ingredients are combined with the blend of spices, a dish with marvellous flavour is obtained. Here I insist for right taste use of right amount of spices is important. Cream provides the richness to the gravy.

There are many variations of making Dum Aloo.  The blanched cashew nuts can be substituted with almonds or khoya. If you want to avoid tanginess, just remove tomatoes from recipe. The paste has to be browned before we proceed, otherwise it will be lacking in taste. Frying the baby potatoes gives them a crispy texture. But the more health-conscious people can try another variation, by just boiling them and adding them to the gravy. The potatoes can also be baked in the oven instead of frying on the pan.

Fenugreek (kasuri methi) has a strong flavour,so it should be added according to taste or you may remove it , if you don’t like it’s flavour. Garnish it with coriander leaves in the end. Dum Aloo can be served alongside butter Lehsuni Naan, Tandoori Roti or Sheermal.

If you are looking for other potato (aalo) recipes, you may check Niramish aloo, Mughlai potato, Dahi ke aloo. Dum aalo can also be prepared in microwave the recipe is linked here Dum aloo in Micro wave


How to make Dum Aloo Recipe


Baby potatoes (chhota aalo) 15- 20 pieces
Mustard Oil (sarso ka tel) 4 table spoon
Whole Cumin seeds (sabut jeera) 1/2 tea spoon
Bay leaf (tej patta) 1
Turmeric powder (haldi) 1/2 tea spoon
Dried fenugreek leaves (kasuri methi) 1 tea spoon
Cream (malai) 2 table spoons
Coriander leaves (hara dhaniya), chopped 3-4 table spoons

For Grind 1

Onion  (payaz), chopped 1 big
Ginger (adrakh), chopped 1/2 tea spoon
Garlic (lahsan), chopped 1/2 tea spoon
Green chili (hari mirch), chopped 1 tea spoon
Tomato (tamater), chopped 2 medium
Cashews nuts (kaju) 10 pieces

For Grind 2

Fennel seeds (saunf) 1/2 tea spoon
Cinnamon stick (dalchini) 1/2 ” piece
Green cardamom (chhoti elaichi) 2
Mace (javitri) ½ tea spoon
Cloves (laung) 2
Coriander seeds (sabut Dhaniya) 2 table spoon
Whole red chilli (sabut lal mirch) 3-4 pieces


  • 1. Boil the potatoes in pressure cooker. Once cool, peel them and sprinkle turmeric powder on it.
  • 2. Heat enough oil in a deep pan and fry the potatoes till they become golden in colour. keep them aside.
  • 3. Heat a pan, add whole red chilli, coriander seeds, cinnamon, fennel seeds, mace and cloves and dry roast it. Now grind it in a blender and keep aside.
  • 4. Heat 3 table spoons oil in a pan, add onion and fry till they become translucent. Then add garlic, ginger, green chillies and tomatoes. Fry it for 5-7 minutes. Then add cashew nuts and let it cook further 7-8 minutes, till tomato becomes soft.
  • 5. Put the flame off. Once cooled, grind into smooth paste.
  • 6. Heat remaining oil in a pan. Once hot add bay leaf and cumin seeds.
  • 7. Then add prepared onion paste and cook this covered till it leave the sides of pan. Then add prepared spices powder and let it cook for 3-4 minutes.
  • 8. Add turmeric powder, dried fenugreek leaves, sugar, salt and 11/2 cups of water and let it simmer.
  • 9. Add fried baby potatoes and simmer for 5 -7 minutes.
  • 10. Finish it with cream and coriander leaves and cook it for 2 minutes and let the flame off.
  • 11. "Dum aalo" is ready to serve.

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