• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Sharmis Passions
  • Home
  • Recipes
  • Baby Food
  • About
menu icon
go to homepage
  • Home
  • Recipes
  • Baby Food
  • About
    • YouTube
    • Instagram
    • Facebook
    • Pinterest
    • Twitter
  • search icon
    Homepage link
    • Home
    • Recipes
    • Baby Food
    • About
    • YouTube
    • Instagram
    • Facebook
    • Pinterest
    • Twitter
  • ×
    You are here: Home / potato recipes / Dum Aloo Recipe

    Dum Aloo Recipe

    Last Updated On: May 29, 2024 by Sharmilee J

    23
    Shares

    Jump to Recipe Print Recipe

    Dum Aloo is a delicious, creamy side dish made by cooking baby potatoes in a rich simmered onion tomato curd based gravy. Dum Aloo is an irresistible gravy the entire family would love to have it with chapati / roti or for rice as well. How to make Dum Aloo is posted here with step by step pictures and video.

    dum aloo gravy in a small white bowl

    Baby potatoes cooked in a rich simmered onion tomato curd based gravy paired up with hot butter naan who can resist such a tempting combination. First time I tasted Dum Aloo in a North Indian thali served at an restaurant and it was so delicious and that urged me to try it at home.

    Jump to:
    • About Dum Aloo
    • Video
    • Dum Aloo Ingredients
    • How to make Dum Aloo Step by Step
    • Expert Tips
    • Serving & Storage
    • FAQS
    • 📖 Recipe Card

    About Dum Aloo

    Dum Aloo is nothing but baby potatoes simmered in a rich creamy onion tomato curd based gravy and cooked in dum style. Of all the baby potato recipes that I make my family loves Dum Aloo the best.

    You can even pair dum aloo with roti or chapati or Jeera Rice or pulao too. I have already made Kashmiri Dum Aloo but we love this creamy Punjabi style dum aloo more.

    Punjabi Dum Aloo is very mild and not so spicy with a tanginess. Dum Aloo is a very rich creamy gravy and there are so many variations of it. I saw this Dum Aloo Recipe in a magazine and tried it years back and since then no looking back this has become our family staple.

    This recipe is rich and creamy and sure I can guarantee it tastes delicious. It is not very spicy with a slight tangy and sweet taste which makes it perfect for both rice and phulka.

    dum aloo gravy in a small white bowl

    Video

    Dum Cooking

    Dum cooking is a cooking technique in which meat or vegetables are simmered or cooked over low flame, with dough sealed at the edges. Dum means to ‘cook the food on slow fire’. Usually the pan is tightly closed with lid and sealed with chapati dough or cloth at the edges to avoid steam from escaping. This process of slow cooking without steam escaping is called dum cooking. You can use a handi or sauce pot to cook the gravy if you are doing in a big batch.

    Alternatively you can place the gravy pan on a dosa tawa and close the pan and place a heavy weight on it. This way also you achieve the flavor of dum cooking. But here I have used a heavy enameled cast iron pan which has a heavy lid so just closed with it and dum cooked the gravy.

    Dum Aloo vs Kashmiri Dum Aloo

    • Dum Aloo is a rich creamy side dish made using onion tomato curd based gravy.
    • Kashmiri Dum Aloo is is made using oil and curd as base along with aromatic spices. Kashmiri style dum aloo is very spicy.

    Dum Aloo Ingredients

    • Baby potatoes – Choose baby potatoes that are small or medium sized for the gravy to blend well with the gravy. If you have big potatoes then cut them into half and use it.
    • Onion, Tomato – Onion and tomato along with cashews and curd form the base for this gravy.
    • Spice powders – Kashmiri red chilli powder, coriander powder, turmeric powder and garam masala powder are the spice powders used here.
    • Spices: Other fragrant spices like cinnamon, cardamom, cloves and cumin seeds are used to give a aroma and warm flavor to this curry.
    • Curd: Take thick curd, I used homemade curd. If the curd is watery or runny then the gravy may turn watery too. Always whisk the curd and add it.
    a display of ingredients needed for making dum aloo

    How to make Dum Aloo Step by Step

    1.To a pressure cooker add around 35-40 baby potatoes with water till immersing level along with required salt.

    add baby potatoes along with required salt and water

    2.Pressure cook for 1-2 whistles. Switch off.

    pressure cook for 1-2 whistles.

    3.Let the pressure release by itself. Then open, strain and remove the baby potatoes.

    strain and remove it.

    4.Cool them down first.

    cool down completely

    5.Peel off the skin from the baby potatoes.

    peel the skin from potatoes

    6.Repeat to finish. You can cut the baby potatoes into half if they are big.

    repeat to finish

    7.Prick each potato with a fork, prick randomly. This is for the gravy to blend well inside also.

    prick with a toothpick

    8.Heat 2 tablespoon oil add the cooked baby potatoes and saute for a minute.

    saute baby potatoes

    9.Now add salt to taste along with 1/4 teaspoon turmeric powder and 1/2 teaspoon red chili powder.

    add spice powders

    10.Fry until it is roasted well. Remove to a bowl and set aside.

    fry until it is roasted well

    11.Now add 2 medium sized onion(sliced) to the same pan and saute until transparent.

    add onion and saute until it turns transparent

    12.Add 4 medium sized tomatoes(roughly chopped) to it.

    add tomatoes

    13.Saute until tomatoes turn mushy and raw smell of tomatoes leave. Add 10 whole cashews to it give a quick mix and switch off. Transfer to a bowl and cool down completely.

    saute until it turns mushy,add cashews

    14.Grind to a fine paste along with little water and set it aside.

    grind to a fine paste

    15.Now to the same pan add 1 tablespoon oil and heat it – add one 1/2 inch cinnamon, 2 cloves and 2 cardamom.

    add whole spices for tempering

    16.Add 1 teaspoon cumin seeds let it splutter then add ginger garlic paste.

    add cumin seeds let it plsutter

    17.Saute for a minute.

    saute for a minute

    18.Add onion tomato paste. Rinse the mixer with water and add it around 3/4 cup.

    add the onion tomato paste

    19.Mix it well and let it boil for few minutes.

    boil for few minutes

    20.Now add salt to taste along with 1.5 teaspoon red chili powder, 1 teaspoon coriander powder and 3/4 teaspoon garam masala powder.

    add spice powders

    21.Give a quick mix.

    mix it well

    22.Whisk 3/4 cup thick curd and add it.

    add whisked thick curd

    23.Keep stirring continuously to avoid curd from curdling. Now add salt if needed along with fried baby potatoes.

    add salt, fried potatoes

    24.Give a quick mix. Add water if needed to adjust consistency.

    mix it well

    25. Dum cook for 10-12 minutes. My lid is heavy so closed it as such and cooked. Alternatively you can place the pan on dosa tawa and close with tight heavy lid so that no steam escapes. This is called dum cooking.

    cook covered for dum cooking

    26. After 10 minutes open and add 1 tablespoon coriander leaves along with 1 teaspoon crushed kasoori methi. Give a quick mix and your creamy Dum Aloo is ready!

    garnish and switch off.

    Dum Aloo is ready! Enjoy with roti or chapati!

    dum aloo gravy in a small white bowl

    Expert Tips

    • Be very careful after curd is added, simmer and keep stirring else there are chances for it to curdle.
    • I used kashmiri red chilli powder hence the bright orange color.
    • You can even add 1 teaspoon of crushed kasoori methi for extra flavour.
    • You can deep fry the potatoes till golden brown instead of roasting too. I just shallow fried it with little oil.
    • Choose baby potatoes that are small in size. Mine was small so I didn’t half them.If you have big potatoes then half each potato.
    • The consistency should be semi thick so adjust accordingly. If you like it more gravy kind then adjust by adding little more water.

    Serving & Storage

    • Dum Aloo goes well with roti, paratha,phulka, jeera rice, basmati rice etc. This gravy keeps well in room temperature for 6-8 hrs maximum. However it keeps well for 2 days when refrigerated.

    FAQS

    1.What is the difference between Kashmiri Dum Aloo and Dum Aloo?

    Kashmiri dum aloo has no onion no garlic also uses minimal spices and kashmiri red chilli powder. But regular dum aloo restaurant style uses onion, tomato, cashews as base for gravy and other spices too. Both are entirely different in taste and texture.

    2.What is dum cooking?

    Dum cooking is a cooking technique in which vegetables are simmered or cooked over low flame, with dough sealed at the edges. Dum Aloo is simmering cooked baby potatoes in a rich creamy onion tomato curd based gravy.

    3.Can I replace baby potatoes with regular potatoes?

    Yes you can. First pressure cook potatoes then cut into cubes and proceed with the steps.

    dum aloo gravy in a small white bowl

    If you have any more questions about this Dum Aloo do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

    Tried this Dum Aloo? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

    📖 Recipe Card

    dum aloo2
    Print Recipe Pin Recipe

    Dum Aloo Recipe

    Dum Aloo is a delicious, creamy side dish made by cooking baby potatoes in a rich simmered onion tomato curd based gravy. Dum Aloo is an irresistible gravy the entire family would love to have it with chapati / roti or for rice as well. How to make Dum Aloo is posted here with step by step pictures and video.
    Prep Time10 minutes mins
    Cook Time20 minutes mins
    Total Time30 minutes mins
    Servings2 people
    AuthorSharmilee J

    Ingredients

    • around 35-40 baby potatoes
    • 2 big sized onion sliced roughly
    • 4 medium sized tomatoes chopped roughly
    • 3/4 cup curd
    • 1and 1/2 teaspoon kashmiri red chilli powder
    • 1 teaspoon coriander powder
    • 3/4 teaspoon garam masala powder
    • 10 whole cashews
    • 1 teaspoon kasoori methi
    • 1 tablespoon coriander leaves
    • salt to taste
    • water as needed

    To temper

    • 1 tablespoon oil
    • one 1/2 inch cinnamon a small piece
    • 2 cloves
    • 2 cardamom
    • 1/4 teaspoon cumin seeds
    • 1 teaspoon ginger garlic paste

    To fry the potatoes:

    • 2 tablespoon oil
    • 1/4 teaspoon turmeric powder
    • 1/2 teaspoon red chili powder

    Instructions

    • To a pressure cooker add around 35-40 baby potatoes with water till immersing level along with required salt.
    • Pressure cook for 1-2 whistles. Switch off.
    • Let the pressure release by itself. Then open, strain and remove the baby potatoes.
    • Cool them down first.
    • Peel off the skin from the baby potatoes.
    • Repeat to finish. You can cut the baby potatoes into half if they are big.
    • Prick each potato with a fork, prick randomly. This is for the gravy to blend well inside also.
    • Heat 2 tablespoon oil add the cooked baby potatoes and saute for a minute.
    • Now add salt to taste along with 1/4 teaspoon turmeric powder and 1/2 teaspoon red chili powder.
    • Fry until it is roasted well. Remove to a bowl and set aside.
    • Now add 2 medium sized onion(sliced) to the same pan and saute until transparent.
    • Add 4 medium sized tomatoes(roughly chopped) to it.
    • Saute until tomatoes turn mushy and raw smell of tomatoes leave. Add 10 whole cashews to it give a quick mix and switch off. Transfer to a bowl and cool down completely.
    • Grind to a fine paste along with little water and set it aside.
    • Now to the same pan add 1 tablespoon oil and heat it – add one 1/2 inch cinnamon, 2 cloves and 2 cardamom.
    • Add 1 teaspoon cumin seeds let it splutter then add ginger garlic paste.
    • Saute for a minute.
    • Add onion tomato paste. Rinse the mixer with water and add it around 3/4 cup.
    • Mix it well and let it boil for few minutes.
    • Now add salt to taste along with 1.5 teaspoon red chili powder, 1 teaspoon coriander powder and 3/4 teaspoon garam masala powder.
    • Give a quick mix.
    • Whisk 3/4 cup thick curd and add it.
    • Keep stirring continuously to avoid curd from curdling. Now add salt if needed along with fried baby potatoes.
    • Give a quick mix. Add water if needed to adjust consistency.
    • Dum cook for 10-12 minutes. My lid is heavy so closed it as such and cooked. Alternatively you can place the pan on dosa tawa and close with tight heavy lid so that no steam escapes. This is called dum cooking.
    • After 10 minutes open and add 1 tablespoon coriander leaves along with 1 teaspoon crushed kasoori methi. Give a quick mix and your creamy Dum Aloo is ready!
    • Dum Aloo is ready!

    Notes

    • Be very careful after curd is added, simmer and keep stirring else there are chances for it to curdle.
    •  
    • I used kashmiri red chilli powder hence the bright orange color.
    •  
    • You can even add 1 teaspoon of crushed kasoori methi for extra flavour.
    •  
    • You can deep fry the potatoes till golden brown instead of roasting too. I just shallow fried it with little oil.
    •  
    • Choose baby potatoes that are small in size. Mine was small so I didn’t half them.If you have big potatoes then half each potato.
    •  
    • The consistency should be semi thick so adjust accordingly. If you like it more gravy kind then adjust by adding little more water.
    •  
    Nutrition Facts
    Dum Aloo Recipe
    Amount Per Serving (100 g)
    Calories 620 Calories from Fat 216
    % Daily Value*
    Fat 24g37%
    Saturated Fat 9g56%
    Trans Fat 0.04g
    Polyunsaturated Fat 4g
    Monounsaturated Fat 10g
    Cholesterol 41mg14%
    Sodium 1085mg47%
    Potassium 2228mg64%
    Carbohydrates 90g30%
    Fiber 12g50%
    Sugar 13g14%
    Protein 16g32%
    Vitamin A 882IU18%
    Vitamin C 90mg109%
    Calcium 254mg25%
    Iron 5mg28%
    * Percent Daily Values are based on a 2000 calorie diet.
    Tried this recipe?Mention @sharmispassions or tag #sharmispassions
    Like our video?Subscribe to our youtube channel to get latest updates!

    23
    Shares

    Filed Under: Gravies for Rotis, potato recipes, Recent Posts

    Reader Interactions

    Comments

    1. Cham

      April 03, 2009 at 5:36 pm

      Looks delicous ur dum aloo!

      Reply
    2. Smitha

      April 03, 2009 at 7:19 pm

      Nice recipe Sharmilee. Just last week I saw a similar post for dum aloo. I have never made these.WOuld love to try.

      Reply
    3. Mahimaa's kitchen

      April 03, 2009 at 8:08 pm

      your dum aloo looks gorgeous… I want to make it again now. thanks for trying dear.

      Reply
    4. Superchef

      April 03, 2009 at 11:53 pm

      yummy yumm!!! looks great!!
      have a great weekend!

      Reply
    5. Priya Sriram

      April 04, 2009 at 5:55 am

      Dum aloo looks so inviting I wanna have a roti with it right away! 🙂

      Reply
    6. Ashwini

      April 04, 2009 at 1:28 pm

      Dum aloo looks yumm and very inviting..Have a great weekend.

      Reply
    7. Mahimaa's kitchen

      April 05, 2009 at 4:13 am

      hey what happened to your pbm recipe? i saw it and was drooling over it.. why did u delete the post?

      anyway, i tried to watermark my pics using your technique but couldn’t do it. i think i didn’t quite understand, may be i will go through your post again.

      Reply
    8. Madhumathi

      April 05, 2009 at 9:40 am

      Dum aloo looks yumm..I like your version its simple n good!

      Reply
    9. Madhumathi

      April 05, 2009 at 9:44 am

      Hey your PB masala page is nt loading for me..though I could read that post in my reader!I had the same prob with your this post y’day.
      PB masala looks rich and yum..Love the fried paneer pic!!

      Reply
    10. Neelima

      November 21, 2009 at 11:20 am

      Tried this recipe today and it was wonderful ! Thanks Sharmi..

      Reply
    11. Sharmilee! :)

      November 29, 2009 at 1:10 pm

      @Neelima : Thanks for trying and letting me know

      Reply
    12. Kalpana

      April 22, 2012 at 5:52 am

      Hi, I have used this recipe thrice and evry time it came out just perfect. Thank you so much fr the recipe.

      Reply
    13. Sreevidya

      March 05, 2014 at 7:02 am

      Hi Sharmi

      How much of turmeric, fennel and coriander powders is required? Kindly add to this post as I am just a beginner in cooking and I guess it'll be useful for people like me as well.

      Thanks

      Reply
      • SHARMILEE J

        March 07, 2014 at 4:50 am

        Have updated them in ingredients list.

        Reply
    14. Sreevidya

      March 14, 2014 at 5:03 am

      Hi sharmi

      Looks like fennel and turmeric powders are still missing from the ingredients list.

      Thanks

      Reply
    15. dhivya4sivam

      October 27, 2014 at 5:11 pm

      I tried…Just Perfect…:)

      Reply
    16. selva

      July 20, 2017 at 12:49 am

      Hi Sharmi,
      What kind of coriander powder brand have you used? Since i tried so many brands but was not satisfied. So Kindly please let me know. I love your recipes. Thank you so much!

      Reply
      • Sharmilee J

        July 26, 2017 at 8:51 pm

        I mostly use homemade else buy from a local store here

        Reply
    5 from 3 votes (3 ratings without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Hello, I’m Sharmilee - author,recipe creator and photographer behind Sharmis Passions.

    More about me →

    Latest Recipes

    • Aloo Tikki Recipe
    • Ghee Coffee | Bulletproof Coffee
    • Potato Rice | Aloo Rice
    • Mango Jelly Recipe

    See more new recipes →

    Popular Recipes

    • Cajun Potatoes Recipe (Barbeque Nation Style)
    • Black Tea
    • icing sugar3
      Icing Sugar Recipe | How to make Icing Sugar
    • homemade chocolate01
      Homemade Chocolate

    Footer

    ↑ back to top

    Privacy

    • Privacy Policy

    Newsletter

    • Sign Up! for emails and updates

    Stay Connected

    Copyright © 2025 Text,Images and Content Copyrighted by Sharmis Passions

    Managed by Host My Blog

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.