Dum Aloo Recipe (Restaurant Style Spicy)
If you love creamy, flavorful Indian curries, Dum Aloo is a must-try! This classic dish transforms baby potatoes into a royal treat, slow-cooked spiced tomato-cashew gravy. It’s comforting, aromatic, and perfect for both everyday meals and festive occasions.
Dum Aloo is a classic North Indian curry made with potatoes simmered in a rich, creamy yogurt-based gravy coated with traditional Indian spices. Dum Aloo is a rich curry where baby potatoes are simmered slowly in a spiced, creamy gravy until they soak up every bit of flavor. 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 creamy curries like Shahi Paneer, Malai Kofta, or Chana Masala and enjoy it with a cup of Indian Filter Coffee. 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.
How to Make Dum Aloo (Step-by-step)
- Prepare the Potatoes: Boil baby potatoes until just tender, then peel and shallow-fry until golden and crisp. This gives the dum aloo its signature texture.
- Make the Masala Base: Sauté onions, garlic, ginger, and tomatoes with cashews until soft and aromatic. Blend into a smooth, creamy paste for the curry.
- Cook the Gravy: Heat oil, add whole spices, and mix in the blended masala. Cook until the oil separates and the mixture turns rich and flavorful.
- Add the Spiced Curd Mix: Whisk curd with dry spices and stir it into the gravy slowly to prevent curdling. Simmer for a few minutes until the sauce thickens.
- Combine and Simmer: Add the fried potatoes to the gravy, coat them well, and let simmer on low heat so they soak up all the flavors.
- Garnish and Serve: Finish with fresh cream and chopped coriander leaves. Serve hot with naan, roti, or steamed basmati rice for a restaurant-style dum aloo experience.
Cooking Tips for Perfect Dum Aloo
For the best flavor, always start by parboiling the baby potatoes in lightly salted water until about 80% cooked, just until tender. I always do this as it keeps potatoes stay firm and absorb the gravy without breaking. After peeling, to help the potatoes soak up the masala later, prick each one gently with a fork before frying.
Heat enough oil in a non-stick pan over medium heat and shallow-fry them until golden and slightly crisp. If you prefer a lighter version, air-frying or roasting the potatoes works well too. Always fry in small batches to maintain even color and prevent sogginess.
Prepare the masala base by sautéing onions, garlic, ginger, and tomatoes until soft, then blend into a smooth paste with cashews for natural creaminess. When cooking the gravy, let the oil separate from the masala before adding curd. Add curd gradually on low flame, stirring continuously to avoid curdling.
Once the fried potatoes are added, simmer the curry for 8–10 minutes on low heat so they absorb the spices beautifully. Garnish with a spoon of cream and fresh coriander for a restaurant-style finish.
Serving Suggestions for Dum Aloo
Dum Aloo pairs beautifully with a variety of Indian breads like naan, butter roti, or flaky parathas. 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.
If you prefer a rice-based meal, Dum Aloo goes wonderfully with steamed basmati rice, jeera rice, or peas pulao. Add papad, pickle, and salad on the side, and you’ll have a comforting restaurant-style North Indian meal right at home. The subtle flavors of rice balance the spiced potato curry, making it a wholesome and satisfying combination for lunch or dinner.
Frequently asked questions
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.
Yes! Replace ghee with oil and use cashew cream or coconut milk instead of dairy cream and curd. The taste remains rich and creamy, with a subtle nutty flavor.
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.
Keep the flame low and whisk the curd before adding. Stir continuously while adding it to the hot masala to ensure a smooth, creamy texture.
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 the baby potatoes thoroughly and parboil them in lightly salted water until almost cooked. Drain, peel, and place them in cold water for a few minutes to firm up. Prick each potato with a fork so they can better absorb the flavors later.
- Heat some oil in a pan and shallow-fry the fork-pricked potatoes on medium heat until golden brown on all sides. Remove them from the pan and set aside.
- In the same pan, heat a little more oil and add cumin seeds, chopped garlic, grated ginger, sliced onions, and dried red chilies. Sauté until the onions turn golden brown and aromatic.
- Add chopped tomatoes, cashews, and a pinch of salt. Pour in a splash of water and cook until the tomatoes soften completely. Allow the mixture to cool, then blend it into a smooth paste to form the base of the gravy.
- In a clean pan, heat oil and add whole spices like cinnamon, cardamoms, cloves, and cumin seeds. Once they crackle, mix in turmeric and red chili powder. Add the prepared onion-tomato-cashew paste and cook until the oil separates from the masala.
- Whisk curd with dry ginger powder, fennel powder, coriander powder, and a little fresh cream. Add this curd mixture to the pan, stirring continuously to prevent curdling, and cook for a few minutes until well combined.
- Add the fried potatoes to the masala and coat them thoroughly. Pour a little water if the gravy is too thick and simmer on low heat until the potatoes soak in the flavors. Garnish with fresh coriander leaves and serve hot with naan, roti, or steamed basmati 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.
