Dum Aloo Recipe


The Dum Aloo recipe is a traditional and adored meal that has won hearts all over the world and originated from the northern parts of India. It is a vegetarian delicacy made with tender baby potatoes simmered in a rich, spicy sauce, creating an appealing symphony of aromatic spices and creamy textures.

However, the recipe varies from one state to another. Some use besan, some use only spice powder, and some use yoghurt and besan to make this. But my Dum Aloo ki recipe is pretty simple and easy to make. So, let’s start making Dum aloo recipes in restaurant style.

About Dum Aloo

Dum Aloo derives from the ancient cooking method “Dum,” which refers to low-heat, slow cooking. This recipe in Punjabi involves parboiling the young potatoes first, followed by a delicate simmering in a flavorful mixture of tomatoes, onions, fragrant spices, and creamy yoghurt.

Even though this recipe has changed over the years, every location and household still adds its own distinctive touch. Let’s see my Dum Aloo Ki Recipe to make your taste buds happy.

Ingredients & Substitute

For Dum Aloo Recipe Kashmiri, you need some special ingredients like baby potatoes, fresh cream, and lots more. However, if you don’t have such ingredients, you can try its substitutes in my Dum aloo recipe Punjabi.

  • Potatoes: If baby potatoes are not available you can cut them into bite-sized pieces.
  • Yogurt: If you don’t have it, you can substitute it with coconut milk or cashew milk.
  • Fresh Cream: You can substitute low-fat milk or almond milk for fresh cream to make a healthier choice.

How to Make Dum Aloo Recipe

If you’re ready to make a Dum aloo, follow the given step-by-step procedure in recipe.


  • Clean 500 grams of baby potatoes.
  • Take a pan and add 3.5 cups of water and add ¼ salt into it.
  • Add potatoes into the water and let them boil until they are half cooked. If you’re using a pressure cooker for boiling potatoes take 3 cups of water for one whistle.
  • Once done, drain the water from boiled potatoes and allow them to become cool down at room temperature.
Boiled potato
  • Next, peel the potatoes and make holes in the potatoes with a fork, toothpick, or skewer all over. This is done so that the potatoes, which are being cooked on dum, will absorb the flavours of the masala. If they are large, cut them in half; if they are small, leave them whole and poke them.
Boiled potato
  • Smooth out 6 tablespoons of fresh, full-fat yogurt or curd and set apart.
  • Take a bowl and take 3 tablespoons of Kashmiri red chili powder and 2 tablespoons of water to create a smooth texture.

Frying Potatoes

  • Heat 1/4 cup mustard oil in a pan and add the baby potatoes. Cook it in a low flame.
  • They must be thoroughly fried (until it turns golden) in order for the center to be fully cooked.
fried boiled potatoes

Making Kashmiri Dum Aloo

  • Take a small pan, add 2 tablespoon of fresh mustard oil and allow them to heat perfectly. Once done, add the asafoetida powder.
asafoetida powder
  • After that, thoroughly stir in the red chili and water mixture.
  • Now add the beaten curd to get the texture.
  • With a spoon or wired whisk, begin stirring as soon as the curd is added to prevent the curd from splitting.
  • Next add water into the curd and continue to stir. When done, add fennel powder to get the aromatic flavor.
  • Now add masalas like 1 tbsp. shah jeera, 1 cinnamon, 3 cloves, 1 black cardamom, 4-5 black peppercorns, and 1 green cardamom.
  • Add ½ spoon of ginger powder and stir well. Then, add fried potatoes and stir again.
  • Put a tight lid on the pan. On a low to medium temperature, cook for 8 to 10 minutes. Here, we are using a Dum to make the baby potato gravy.
Dum Aloo
  • The gravy must be thick. Depending on how thick or thin you want the gravy to be, you may always add more or less water.
  • Serve hot Kashmiri Dum aloo recipe Punjabi with steaming basmati rice, biryani or with naan, roti, or plain paratha.

Recipe for Dum Aloo- Expert Tips!

  • The recipe for Dum aloo primarily includes baby potatoes since they cook uniformly and have a soft texture.
  • For my Dum aloo ki recipe Dum Aloo benefits from slow cooking over low heat, which is the secret to a tasty dish.
  • Use high-quality, freshly ground spices for the finest flavour. If you want to improve the flavour and scent of the food, think about grinding entire spices at home.

Recipe for Dum Aloo – Recipe Card!

Dum Aloo Recipe

Dum aloo is a popular Indian dish made with baby potatoes cooked in a rich and flavorful gravy. Creamy potatoes, aromatic spices, and a hint of tanginess – it's a symphony of flavours!
Servings 4 people
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes


  • 500 Grams Baby Potatoes
  • 2 tbsp Ghee
  • 1 Big Onion, Diced Finely
  • 2 Medium Tomatoes, Blended
  • 1 tbsp Ginger-Garlic Paste
  • 0.5 Cups Plain Yogurt, Smoothed Out
  • 1 tsp Turmeric Powder
  • 1 tsp Red Chili Powder
  • 1 tsp Coriander, Ground
  • ½ tsp Cumin Powder
  • 1 tsp Garam Masala
  • 1-2 Slit Green Chilies
  • 2 tbsp Cashew Cream Or Fresh Cream
  • 1 tsp Crushed Kasuri Methi
  • Salt As Desired
  • 1 tbsp Fresh Coriander leaves


  • Wash and boil the young potatoes until they become soft. When finished, remove the potatoes from the water and allow them to cool somewhat. Use a fork or toothpick to gently poke them.
  • Heat the oil or ghee over medium heat in a handi or pan with a heavy bottom. Add the chopped onions and cook them for a few minutes until golden brown.
  • Once the raw scent has vanished, add the ginger-garlic paste and sauté for an additional minute.
  • Add the tomato puree after lowering the heat. Cook the mixture until the masala thickens and the oil begins to separate from the tomatoes.
  • Add the ground coriander, cumin, red chilli powder, turmeric powder, and half of the garam masala at this point. Mix together and heat for a few minutes to let the aromas of the spices come through in your dum aloo curry recipe.
  • Until the masala mixes and turns creamy, add the whisked yoghurt and continue cooking on low heat.
  • Add boiled baby potatoes to the gravy. Then, put a tight-fitting lid on the pan seal it completely and cook it for 15 to 20 minutes.
  • Add fresh cream or cashew cream and crushed kasuri methi. Stir gently to combine all the flavours.
  • Add salt as per your taste and finally serve it hot.
Author: Jyoti Singh
Calories: 253kcal
Cost: Rs. 100
Course: Main Course
Cuisine: North India, Kashmiri
Keyword: Dum Aloo Recipe


Are there different variations of Dum Aloo?

Yes, Dum Aloo does come in a variety of forms, each with its own distinct flavors and regional influences. Check out my recipe for dum aloo easy to enjoy it at home.

Can I use any type of potatoes for Dum Aloo?

Yes, many varieties of potatoes can be used to make dum aloo. But remember, the final texture and flavor of the meal can be somewhat influenced by the potato you choose.

How do I achieve the authentic Dum Aloo taste?

Paying close attention to the little things and following specific essential cooking instructions are necessary to get the true Dum Aloo recipe Kashmiri flavour. Choosing and boiling aloo, yogurt and cream, fresh spices, and more are the things you need to consider.

Can I prepare Dum Aloo in advance

Yes! You can make Dum Aloo recipe in advance. This is a pactical choice for time-saving when you have visitors or a busy schedule.

Can I freeze Dum Aloo leftovers?

Yes, you can store leftover Dum aloo recipe in the freezer for later use. Dum Aloo can be easily preserved for a long time and enjoyed whenever you choose by freezing it.

Can I make Dum Aloo without using whole spices?

Yes, you can still prepare recipe for Dum Aloo and have a great and tasty dish without using whole spices.

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