Dum Aloo Recipe (Restaurant Style Spicy)
Dum Aloo is a classic North Indian curry made with potatoes simmered in a rich, creamy yogurt-based gravy coated with traditional Indian spices. In this recipe, you’ll learn how to prepare and fry baby potatoes, how to make a smooth onion-tomato-cashew gravy for Dum Aloo. This restaurant-style Dum Aloo has a tangy, spicy, and mildly sweet flavor. You can pair it with butter naan, tandoori roti, or jeera rice. This creamy potato curry is perfect for a comforting Indian meal. It’s easy to cook, uses simple pantry ingredients, and tastes absolutely delicious every single time.
Ingredients and Substitutes
- Baby potatoes: Use fresh, firm baby potatoes for the best texture. If unavailable, regular potatoes can be cut into halves or quarters.
- Water (for boiling): Needed to parboil the potatoes before frying. You can steam them instead to save nutrients.
- Salt (for boiling and cooking): Enhances flavor. Himalayan pink salt or black salt can be used for variation.
- Oil (for shallow frying and cooking): Any neutral cooking oil works, but mustard oil gives a rich, traditional North Indian taste.
- Cumin seeds (jeera): Adds earthy aroma to the tempering. Can be replaced with caraway seeds for a slightly different flavor.
- Garlic: Fresh chopped garlic gives a bold flavor. Garlic paste can be used if short on time.
- Ginger: Freshly grated ginger adds warmth. Ginger paste or dry ginger powder can be used as alternatives.
- Onion: Sliced onions give sweetness and body to the gravy. Red onions are preferred, but white onions can also be used.
- Dried red chilies: Provide smoky heat. You can replace them with red chili flakes or Kashmiri red chilies for milder spice and bright color.
- Tomato: Fresh chopped tomatoes add tanginess. Tomato puree can be used for a smoother gravy.
- Cashew nuts: Used for creamy texture and mild sweetness. Almonds can be substituted if cashews aren’t available.
- Cinnamon stick: Adds warmth and depth. A pinch of cinnamon powder can be used instead.
- Black cardamom: Brings a smoky, earthy flavor. Can be skipped if unavailable, though it adds authenticity.
- Green cardamom: Adds mild sweetness and fragrance. Cardamom powder can be used in place of whole pods.
- Cloves: Give a strong, warm aroma. Can be skipped if preferred.
- Turmeric powder: Adds color and earthy notes. Fresh turmeric can be used in smaller quantity.
- Red chili powder: Provides heat and color. Kashmiri chili powder can be used for a milder spice.
- Coriander powder: Adds freshness and mild citrusy notes. Freshly ground coriander seeds give the best aroma.
- Fennel powder (saunf): Adds sweet, refreshing undertones. You can use lightly crushed fennel seeds if powder isn’t available.
- Dry ginger powder (saunth): Gives warmth and a hint of spice. Fresh ginger can be used, but the flavor will be different.
- Thick curd (yogurt): Adds creaminess and tang. Whisked yogurt or Greek yogurt works well too.
- Fresh cream (malai): Adds richness and smoothness to the gravy. Coconut cream can be used for a dairy-free option.
- Coriander leaves: Freshly chopped coriander adds freshness and color. Mint leaves can be added for a twist.
You can also try: Shahi Paneer, Malai Kofta, Chana Masala
How to Make Dum Aloo (Step-by-step)
1. Wash 500g baby potatoes thoroughly and parboil them in salted water (½ teaspoon salt) until 80% cooked. Drain, peel, and place in cold water for 10 minutes to firm them up. Prick each potato with a fork to help absorb flavors.
2. Heat 3 tablespoons oil in a pan. Add the fork-pricked potatoes and shallow fry on medium heat until golden brown from all sides. Remove and set aside for later.
3. In the same pan, heat 2 tablespoons oil. Add 1 teaspoon cumin seeds, 5–6 chopped garlic cloves, 1-inch grated ginger, 2 medium sliced onions, and 2 dried red chilies. Sauté for 5–6 minutes until onions turn golden brown, enhancing the dum aloo flavor.
4. Add 2 chopped medium tomatoes, 10–12 cashews, and ½ teaspoon salt. Pour ¼ cup water and cook until tomatoes soften completely. Cool the mixture and blend into a smooth paste for the rich dum aloo gravy.
5. In a clean pan, heat 4 tablespoons oil. Add whole spices (1 cinnamon stick, 1 black cardamom, 2 green cardamoms, 2 cloves, ½ teaspoon cumin seeds). Let them crackle, then add ½ teaspoon turmeric powder and 1 teaspoon red chili powder. Stir in the onion-tomato-cashew paste and cook until the oil separates.
6. Now whisk ½ cup curd with ½ teaspoon dry ginger powder, 1 teaspoon fennel powder, 1½ teaspoons coriander powder, and 1 tablespoon fresh cream. Add this curd mixture to the gravy, stirring continuously to avoid curdling. Cook for 5 minutes.
7. Add the fried potatoes to the masala and coat well. Pour ½ cup water if needed and simmer on low heat for 8–10 minutes so the potatoes absorb the flavors. Garnish with 2 tablespoons fresh coriander leaves and serve hot with naan, roti, or steamed basmati rice.
Serving Suggestions for Dum Aloo
Dum Aloo pairs beautifully with a variety of Indian breads. The rich and creamy curry base makes it perfect to enjoy with soft naan, butter roti, or flaky parathas. For a festive touch, you can also serve it with freshly made puri or stuffed kulchas, which soak up the flavorful gravy.
For a complete Indian thali experience, serve Dum Aloo alongside other vegetarian dishes like dal tadka, paneer butter masala, and a cooling cucumber raita. Add papad, pickle, and salad on the side, and you’ll have a comforting restaurant-style North Indian meal right at home.
If you prefer a rice-based meal, Dum Aloo goes wonderfully with steamed basmati rice, jeera rice, or peas pulao. The subtle flavors of rice balance the spiced potato curry, making it a wholesome and satisfying combination for lunch or dinner.
Frequently asked questions
Small baby potatoes or new potatoes are best for making Dum Aloo recipe because they hold their shape well. If you are using larger potatoes, cut them into evenly sized cubes.
Serve Dum Aloo with butter naan, tandoori roti, jeera rice, or any Indian bread. A side of raita or salad complements the meal well.
Yes, you can make Dum Aloo without frying the potatoes while frying adds texture, you can boil or roast the potatoes. However, the texture and flavor may differ slightly.
Recipe Card
Dum Aloo Recipe (Restaurant Style)
Equipment
- 1 Heavy-bottomed pan
- 1 Blender/grinder
- 1 Mixing bowl
- 1 Slotted spoon
- 1 Fork
Ingredients
- 500 g baby potatoes
- Water for boiling
- ½ tsp salt for boiling
- 3 tbsp oil for frying
- 2 tbsp oil
- 1 tsp cumin seeds
- 5 garlic cloves chopped
- 1 inch ginger grated
- 2 medium onions sliced
- 2 dried red chilies
- 2 medium tomatoes chopped
- ½ tsp salt
- 12 cashews
- ¼ cup water
- 4 tbsp oil
- 1 small cinnamon stick
- 1 black cardamom
- 2 green cardamoms
- 2 cloves
- ½ tsp cumin seeds
- ½ tsp turmeric powder
- 1 tsp red chili powder
- ½ cup thick curd yogurt
- ½ tsp dry ginger powder saunth
- 1 tsp fennel powder saunf
- 1½ tsp coriander powder
- 1 tbsp fresh cream malai
- ½ cup water optional, for desired consistency
- 2 tbsp fresh coriander leaves chopped, for garnish
Instructions
- Wash 500g baby potatoes and parboil them in salted water until 80% cooked.
- Peel and place in cold water for 10 minutes to firm up.
- Prick the potatoes with a fork. Heat 3 tbsp oil in a pan and shallow fry the potatoes until golden brown. Remove and set aside.
- Heat 2 tbsp oil. Add cumin, garlic, ginger, onions, and dried red chilies. Sauté for 5–6 minutes until golden brown.
- Add chopped tomatoes and salt. Cook for 2–3 minutes.
- Add cashews and ¼ cup water. Cook till soft, cool the mixture, and grind to a smooth paste.
- Heat 4 tbsp oil. Add cinnamon, cardamoms, cloves, and cumin. Let them crackle.
- Add turmeric and red chili powder and mix to make Dum Aloo masala base.
- Add the blended paste. Cook the gravy for 4–5 minutes until oil starts separating from the masala.
- In a small bowl, whisk curd, saunth, fennel powder, coriander powder, and cream.
- Add this curd-based paste to gravy and stir continuously. Cook for 5 minutes.
- Add fried potatoes. Mix and coat potatoes well.
- Add ½ cup water if needed. Cover and cook on medium-high flame for 5–7 minutes.
- Garnish with chopped coriander leaves and serve Dum Aloo with naan, roti, or rice.
Notes
- You can use regular potatoes for Dum Aloo recipe. Cut into large chunks if baby potatoes are not available.
- You can also skip onions and garlic and use just tomatoes and cashews.
- Adjust spice level by modifying chili quantity.
