Go Back
Dum aloo

Dum Aloo Recipe (Restaurant Style)

Creamy North Indian-style Dum Aloo made with golden-fried baby potatoes simmered in a flavorful onion-tomato and yogurt-based gravy. Perfect with naan, roti, or rice.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dinner, Main Course
Cuisine Indian
Servings 4 people
Calories 310 kcal

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.
Keyword dum aloo curry, dum aloo recipe, Dum Aloo with yogurt gravy, how to make dum aloo, Restaurant-style baby potato curry