This Dum Aloo is rich, bold, and packed with flavour—crispy fried baby potatoes simmered in a creamy, spiced gravy with a perfect balance of heat and tang.

What is Dum Aloo?

A classic Indian dish where baby potatoes are cooked in a slow-simmered gravy made with spices, curd, and nuts for a rich, indulgent finish.

Main Ingredients:

1. Baby potatoes – 500 g (boiled & peeled)
2. Curd – 1 cup
3. Kashmiri red chillies – 4–5
4. Cashews – 2–3 tbsp
5. Red chilli powder – 1 tsp
6. Turmeric – ½ tsp
7. Coriander powder – 1 tsp
8. Garam masala – 1 tsp
9. Salt – to taste
10. Black pepper – 1 tsp
11. Cinnamon stick – 1
12. Black cardamom – 1
13. Kasuri methi – 1 tbsp
14. Oil – for frying & cooking

How to make Dum Aloo

1. Soak Kashmiri red chillies and cashews in warm water, then blend into a smooth paste.

2. In a bowl, mix curd with red chilli powder, turmeric, coriander powder, garam masala, and salt.

3. Heat oil and fry boiled baby potatoes till golden and slightly crisp. Remove and set aside.

4. In a kadhai, heat oil and add black pepper, cinnamon, and black cardamom. Let them release aroma.

5. Add the chilli-cashew paste and cook well till thick and glossy. Add the curd mixture and cook till the raw tartness disappears.

6. Add fried potatoes and mix well. Crush kasuri methi on top and simmer for a few minutes.

Expert Tips:

1. Frying potatoes adds texture and flavour.

2. Cook curd properly to avoid splitting.

Recipe Card

Dum Aloo

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Category

Main

Servings

4

Prep Time

20 minutes

Cook Time

30 minutes

Rich and creamy dum aloo made with fried baby potatoes and a spiced curd-cashew gravy.

Author:

Samridh

Ingredients

• Baby potatoes – 500 g (boiled & peeled)

• Curd – 1 cup

• Kashmiri red chillies – 4–5

• Cashews – 2–3 tbsp

• Red chilli powder – 1 tsp

• Turmeric – ½ tsp

• Coriander powder – 1 tsp

• Garam masala – 1 tsp

• Salt – to taste

• Black pepper – 1 tsp

• Cinnamon stick – 1

• Black cardamom – 1

• Kasuri methi – 1 tbsp

• Oil – for frying & cooking

Directions

1. Soak & blend chilli-cashew paste.

2. Mix curd with spices.

3. Fry potatoes till golden.

4. Temper whole spices, cook paste.

5. Add curd mix, cook well.

6. Add potatoes, finish with kasuri methi.

Recipe Note

Best served hot with roti or naan for a comforting meal.