Dum aloo - the humble yet that perfect potato dish

Last Updated : 29 Apr 2016


Recipes 23
  • Servings
  • 4
  • Cook Time
  • 20min
  • Prep Time
  • 15min

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Over the period of time, dum aloo recipe has received many variations have evolved like the Punjabi style and Rajasthani way. In today’s blog, I shall share with you the magical taste of dum aloo which gets prepared by natural ingredients and aloo is definitely one of them.


  • 10 baby potatoes / 5-6 medium potatoes
  • 3 to 4 tablespoon mustard oil/vegetable oil
  • 1 to 2 bay leaves (tej patta)
  • 1 large tomato
  • 1 teaspoon cumin seeds
  • 1 teaspoon red chili powder or degi mirch powder
  • 1 teaspoon coriander powder
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon cumin powder (jeera powder)
  • 1 to 2 inch cinnamon
  • 2 to 3 green chillies
  • Coriander leaves
  • 3 to 4 cloves
  • A pinch of asafetida
  • 1 cup water
  • Salt as required
  • Ingredients to make spice paste: 2 big onion
  • 1 inch ginger
  • 4 to 5 big garlic cloves


  • Wash the potatoes parboil (half-boiled) the potatoes with a little salt
  • Meanwhile make a paste using all the ingredients that mentioned above to make the spice paste
  • Chop the tomatoes and make puree with the help of a blender or just use the chopped tomatoes directly
  • Now peel the skin of baby potatoes once they are cool down and cut them in halves (for big potatoes, just dice them up)
  • Prick the potatoes with a fork as this allows the spicy gravy to get it the potatoes and make it more delicious
  • Sprinkle a pinch of turmeric powder, asafoetida, and salt on the potatoes and mix well
  • Now heat the oil in a pan/kadai and fry the potatoes till it get a golden crust and drain the oil and keep aside
  • For tempering add the cumin seeds in the same oil
  • After that put the bay leaves and fry till you get the aroma
  • Now mix the spice paste and saute till the oil starts to leave the mixture
  • At this point add the tomato puree (chopped tomatoes), a pinch of turmeric powder, red chili powder, cumin powder, coriander power, and salt
  • Saute for a few minutes
  • Then add the half-fried potatoes and stir well with the spices
  • Add 1 cup water along now
  • At the end sprinkle a pinch of garam masala powder and simmer it on a low flame till the water almost dries up and the gravy gets thick
  • Sprinkle some coriander leaves and put slit green chillies to garnish (optional)
  • Tips: • To give a Punjabi twist to this recipe, you can use ghee instead of oil and use cashew paste in the spice mix • Kashmiri dum aloo recipe will have fennel powder, dry ginger, yogurt and do not use onion and garlic



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