How to Make Dum Aloo – Authentic Indian Potato Curry Recipe

 

---

Introduction

Dum Aloo is one of the most beloved and flavourful Indian vegetarian curries, known for its rich, spiced gravy and tender baby potatoes. Originating from the northern parts of India, particularly Kashmir and Punjab, this dish has many regional variations—but all share a common theme: potatoes cooked on low heat (‘dum’) in a spicy and aromatic sauce.

In this blog post, you will discover how to make dum aloo at home using a simple, traditional recipe that brings restaurant-style flavour to your kitchen. Whether you're preparing it for a festive meal or a comforting family dinner, dum aloo is sure to impress.

This guide is written in British English, is under 5,000 words, and is fully optimised for Google SEO, making it easy to find and follow.

---

What is Dum Aloo?

‘Dum’ refers to a slow-cooking technique where the dish is cooked in a sealed pot to lock in flavours and moisture. ‘Aloo’ simply means potato in Hindi. So, dum aloo is essentially baby potatoes cooked slowly in a rich, spicy gravy made from yoghurt, tomato, onion, and a blend of Indian spices.

---

Types of Dum Aloo

There are two popular styles of dum aloo in Indian cuisine:

Kashmiri Dum Aloo – Made without onion and garlic, often with fennel and dry ginger powder in a yoghurt-based gravy.

Punjabi Dum Aloo – Rich and creamy with onion, garlic, tomato, and sometimes cashew or cream for added luxury.

This blog covers the Punjabi-style Dum Aloo recipe, perfect for pairing with naan, chapati, or basmati rice.

---

Ingredients Needed

Here is a list of ingredients you'll need to make authentic dum aloo:

For the Potatoes:

500g baby potatoes (or small regular potatoes)

Salt to taste

Oil for frying

For the Gravy:

2 tablespoons oil or ghee

1 teaspoon cumin seeds

1 bay leaf

1 large onion, finely chopped

1 tablespoon ginger-garlic paste

2 medium tomatoes, pureed

½ teaspoon turmeric powder

1 teaspoon red chilli powder

1 teaspoon coriander powder

½ teaspoon garam masala

½ teaspoon kasuri methi (dried fenugreek leaves)

Salt to taste

¼ cup plain yoghurt (well beaten)

1 tablespoon fresh cream (optional)

Fresh coriander leaves for garnish

---

Equipment Required

Heavy-bottomed pan or kadai

Blender or mixer (to puree tomatoes)

Frying pan or deep pot for parboiling/frying potatoes

Mixing bowls and spoons

---

Preparation Time

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Serves: 3–4

---

How to Make Dum Aloo – Step-by-Step Recipe

Step 1: Prepare the Potatoes

1. Wash the baby potatoes thoroughly. You can peel them or leave the skin on for added texture.

2. Boil the potatoes until they are just cooked—not mushy. This should take about 10 minutes.

3. Prick each potato lightly with a fork to help the flavours seep in.

4. Heat oil in a pan and shallow or deep fry the potatoes until golden brown. Drain on kitchen paper.

Step 2: Make the Gravy

1. Heat oil or ghee in a heavy-bottomed pan.

2. Add cumin seeds and bay leaf. Let them sizzle.

3. Add finely chopped onions and sauté until golden brown.

4. Add ginger-garlic paste and cook until the raw smell disappears.

5. Stir in the pureed tomatoes and cook until oil begins to separate from the mixture.

6. Add turmeric, chilli powder, coriander powder, and salt. Mix well.

7. Reduce the heat and add beaten yoghurt slowly, stirring constantly to avoid curdling.

8. Simmer for 5–7 minutes until the gravy thickens.

Step 3: Add Potatoes and Simmer

1. Add the fried baby potatoes to the gravy and stir gently.

2. Sprinkle garam masala and kasuri methi.

3. Cover the pan with a lid and cook on low heat (dum) for 10–15 minutes.

4. If using, add a tablespoon of fresh cream for a richer taste.

5. Garnish with fresh coriander leaves.

---

Serving Suggestions

Dum Aloo is best enjoyed with:

Butter naan or garlic naan

Jeera rice or plain basmati rice

Chapati or paratha

Cucumber raita or onion salad on the side

---

Tips for Perfect Dum Aloo

Use baby potatoes for the best texture. If using regular potatoes, cut them into halves or quarters.

Don’t overboil the potatoes—they should remain firm to hold shape during slow cooking.

Always beat the yoghurt well before adding and reduce heat to prevent curdling.

Frying the potatoes adds depth of flavour, but for a healthier version, you can roast or sauté them instead.

Add a pinch of sugar if your tomatoes are too tangy to balance the flavours.

---

Variations You Can Try

Kashmiri Dum Aloo:

Skip the onion and garlic. Use fennel powder, dry ginger powder, and a yoghurt-based gravy for a fragrant, no-onion version.

Vegan Dum Aloo:

Use oil instead of ghee, skip the cream, and opt for coconut yoghurt or plant-based alternatives.

Dum Aloo with Cashew Paste:

For a royal version, blend soaked cashews into a paste and add to the gravy for a creamy texture.

---

Storing and Reheating

Store leftovers in an airtight container in the fridge for up to 3 days.

Reheat gently on the stove or in a microwave. Add a splash of water if the gravy has thickened too much.

Dum aloo often tastes better the next day, as the flavours continue to develop.

---

FAQs

Q. Can I use normal potatoes instead of baby potatoes?

Yes, just cut them into smaller chunks. Ensure they are cooked but firm before frying or adding to the curry.

Q. Is dum aloo spicy?

It can be moderately spicy, but you can adjust the chilli powder and garam masala to your liking.

Q. Can I make dum aloo without frying?

Absolutely. You can roast the potatoes or cook them in minimal oil to reduce calories.

---

Nutritional Information (Per Serving)

Calories: ~280

Protein: 5g

Carbohydrates: 35g

Fat: 14g

Fibre: 4g

(Note: Nutritional values are approximate and vary based on ingredients and quantities.)

---

Final Thoughts

Dum Aloo is a comforting, luxurious curry that combines the humble potato with an explosion of spices and aromas. Whether you're hosting a dinner party or cooking for your family, this dish offers rich flavours and satisfying textures that will make it a regular feature in your kitchen.

With this step-by-step guide, you now know exactly how to make dum aloo at home—simple, delicious, and authentic. Serve it hot with your favourite Indian bread or rice, and enjoy the praises that come your way!

---

SEO Keywords to Include:

how to make dum aloo

dum aloo recipe

Punjabi dum aloo

Indian potato curry

baby potato curry recipe

vegetarian Indian curry

easy dum aloo recipe

authentic dum aloo

spicy Indian curry

homemade dum aloo

--

-

Enjoyed this recipe?

Share your dum aloo photos with us on social media and tag us with #DumAlooDelight. For more Indian recipes and cooking tips, subscribe to our newsletter and stay inspired in the kitchen!

--- write ✍️ by foodie Parmod.