September 17, 2010

Dum Aloo...(Baby potatoes in a spicy gravy)

Dum aloo comes from a very beautiful state in India, Jammu n Kashmir but is extremely popular everywhere. There are various recipes found but shallow frying the potatoes in oil and then cooking them in a curd/tomato based gravy is common.


8-10 baby Potatoes
3-4 tbsp Tomato Puree
2 tbsp Blanched Onion Puree
2-3 tsp Ginger-Garlic paste
3 diced green chillies
4 tbsp yogurt (plain is preferred)
1/2 tsp fennel powder
1/2 tsp Amchur powder (dried mango powder)
1 tsp Sugar
Red chili powder as per taste
1 tsp Garam Masala Powder
1 tsp Turmeric powder
1 tsp Cumin Seeds
1 Bay Leaf
3 Cloves
1/2" Cinnamon stick
2-3 tbsp Oil
Salt as per taste
Lemon juice
Butter to shallow fry potatoes


1. Blanch Onions, make puree of it and keep aside. Make tomato puree as well.

2. Peel all potatoes and prick them using a toothpick or fork. Sprinkle salt over them and keep aside. In a pan shallow fry the potatoes till they turn light brown in color. Remove them.

3. Now in same pan take oil. Add bay leaf, cloves, cinnamon stick in it. When the spices start crackling add cumin seeds in it.

4. Now add Onion puree and a pinch of salt and pinch of sugar. Fry puree for 3-4 minutes. Then add chopped green chilies, ginger-garlic paste an stir for another 3 minutes.

5. Then add tomato puree, saute for about 2 minutes, add garam masala powder, cumin-coriander powder (dhaniyajeera powder), turmeric powder in it and saute again.

6. Meanwhile mix amchoor powder, fennel powder, sugar in yogurt; stir it well and add it to the pan. Mixing yogurt should be fast. Saute again until the oil separates out from the gravy. Yogurt thickens the gravy giving a nice feel.

7. Add salt, sugar and stir. Add fried potatoes in the gravy and lid it till potatoes cook well. Add little milk/water as required. At the end add crushed Kasuri methi and few drops of lemon juice.


  • If yogurt is not plain and is bit sour then reduce the quantity of tomato puree.

  • Garnish with fresh coriander leaves.

  • Serve with Garam Parathas.

  • If you don't have fennel powder make one from the fennel seeds we have at home. Aamchoor powder adds to the taste but is optional.


  1. Hi. Kashi ahes?
    I love dum aloo and it's always good to try new variation every time. I love the leaf shaped bowl and the spicy aloo in it too.

  2. This is my favourite, looks very authentic

  3. wow looks grt. thank sfor sharing the recipe

  4. Classic dum aloo dish....spicy and flavorful

    Pushpa @

  5. Your dum aloo looks very fancy.. with the pretty serving dish and all! Just too good!

  6. dum aloo looks very yum and love the bright colur of the dish.

  7. Very tempting dum aloo....mouthwatering!

  8. This delicious aloo dum is making me hungry... Yumm!!!!

  9. Oh how yummy, I can already imagine the taste and the gravy being poured over some beautiful chicken or pork or, wow over anything.

  10. Hey this is my first time here. The dum aloo looks too good. Very mouth watering :)

  11. Oh this is super nice :) I love baby potatoes. I am sure this recipe will rock :)

  12. Hot n tasty recipe...excellent clicks..d color rocks...!

    Tasty Appetite

  13. Tempting recipe..loved the color...

  14. lovely colour.. nice clicks!

  15. Great! This dish looks positively delicious.

  16. Yum, that sounds delicious!
    I usually like to crush/powder my spices before use...they are more potent that way I believe. So my fennel seeds are whole :)

  17. I loveeee dum aloo and this looks truly tempting :-)

  18. Wow...super click.....and looks delicious..........

  19. I love the leaf shaped bowl and the spicy aloo in it too.

  20. Love your serving dish. It is so cute...adorable....

  21. wow..looks yummy..and a beautiful click too..


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