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Dum Aloo

Dum Aloo

Little baby potatoes with Indian spices to be more specific is what makes the recipe very tasty. Dum aloo is made in different states by using their own different spices for example : Kashmiri dum aloo, Bengali dum aloo, Punjabi Dum aloo etc.

Course Main Course
Cuisine Indian
Keyword dum aloo, dum aloo recipe, quick and easy dum aloo
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4
Calories 159 kcal
Recipe Author Sakshi


  • Potatoes (small sized 19-20, peeled)
  • Red chillies (5-6)
  • ½ teaspoon Green cardamom powder
  • 1 teaspoon Dry ginger powder
  • 2 tablespoons Fennel seed powder
  • 4 spoons Mustard oil
  • Clove powder (pinch)
  • Asafoetida (pinch)
  • ½ teaspoon Roasted cumin powder
  • ½ teaspoon powder Garam masala powder
  • 2 cups Yoghurt
  • Oil for deep-frying
  • Salt to taste

How to Make

  1. Take a fork and prick the small-sized potatoes with the help of the fork.

    Take some salty water. Keep the potatoes in the salted water for about 15 minutes.

    After this, drain the potatoes and wipe them dry.

  2.  Take some oil in a kadai and heat the oil. Deep-dry the potatoes on medium heat until the potatoes become golden brown.

    Drain the potatoes after this using the absorbent paper and keep it aside. Let it set.

    Take some red chilli paste, green cardamom powder, dry ginger powder and fennel powder and whisk all these with yoghurt. 

  3. Take some mustard oil and heat it in a pan.

    Add some asafoetida to the pan. Now add clove powder as well. After this, add some water (about half cup) and salt for taste and let this mixture boil.

    Add the yoghurt mixture and let heat everything till it boils. 

  4. Now, add the fried potatoes and cook this entire gravy along with the potatoes until the potatoes absorb the gravy and the oil.

    The dish is now ready to be served! Make sure it is served hot.