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4 from 1 vote

Dum aloo

Dum aloo is a popular Indian gravy with baby potatoes or small potatoes. This version is yogurt based with spices like fennel seeds, moti elachi. Step by step detailed photos.
Prep Time15 mins
Cook Time35 mins
Course: Side Dish
Cuisine: Indian
Servings: 4


  • 20 Small potatoes
  • 1 Onion
  • 1 Tomato
  • ¼ cup Curd
  • 2 Red chilli powder Kashmiri
  • 1 tsp Coriander powder
  • ½ tsp Garam masala powder
  • tsp Turmeric powder
  • 2 tsp Ginger garlic paste
  • 3 tbsp Coriander leaves chopped
  • 1 tsp Lemon juice
  • Salt - as needed
  • 1 tbsp Oil

To roast & grind

  • 1 Onion - 1
  • 1 Black cardamom or 2 green cardamom
  • 2 Cloves
  • 1 tsp Cumin seeds
  • 1 tsp Fennel seeds
  • 10 Cashews

To temper

  • 1 tbsp Oil
  • 1 inch Cinnamon
  • 1 Bay leaf
  • 2 Red chillies


  • Pressure cook potatoes for 2 whistles and peel the skin, prick it here and there with fork.
  • Heat a pan with oil and roast the potatoes until golden.
  • Make sure you keep it turning in between to ensure even browning.
  • In the same pan, fry cardamom, cloves, fennel, jeera, cashews and onion. Grind it with little water to smooth paste.
  • Heat oil and temper with the items under ‘To temper’ table. Add finely chopped onion and fry till transparent.
  • Add ginger garlic paste and the ground paste and fry for 2 minutes in medium flame.
  • Add chopped tomatoes, salt and fry till mushy. Add chilli powder, turmeric, coriander and garam masala powders.
  • Fry  in medium flame, till the oil separates from masala . Add curd little by little, frying for each time for 1/2 minute.
  • Add the roasted potatoes and add water(1 & 3/4 cups),bring to boil.
  • Simmer for 5 minutes and garnish with lemon juice and coriander leaves, after switching off the flame.


  • You can deep fry the potatoes.
  • As I don’t like curd much in gravies, I reduced to half as the original recipe and added lemon juice.