Monday, 7 April 2014

Dum Aloo / Baby Potatoes in Yogurt based Gravy

Dum Aloo is from Kashmiri Cuisine where baby potatoes are slow cooked in yogurt based gravy. It pairs well with roti, flatbread or flavoured rice. There are so many different recipes available on the internet to make dum aloo and every single recipe is different from other. Some use onion and tomatoes and others use only spices. There are few recipes which does not use curd at all in dum aloo. I have created this version after 2 trials and in this recipe I used only yogurt and spices. No onion ! No Tomatoes !

I have been hunting for a perfect dum aloo recipe for quite sometime. Finally here I am, posting my version of dum aloo. Traditional dum aloo is prepared with Kashmiri Chillies. I used the normal red chillies and used Kashmiri red chilli powder for the red color.


  • 500 Grams of Baby potatoes
  • 1/4 Teaspoon Turmeric Powder
  • 1 Cup Water
  • 1/2 Teaspoon Salt
  • 6 Garlic Cloves
  • 3 Red chillies
  • 2 Black Cardamom
  • 3 Cloves
  • 1 Tablespoon Fennel seeds
  • 300 ml Curd / Yogurt + 1 Teaspoon Kashmiri Red Chilli powder
  • 2 Tablespoon Oil / Ghee


1. Wash Baby potatoes and cook them with salt and turmeric powder until tender. I cooked them in pressure cooker for 2 whistles



2. Peel , remove skin of the potatoes and discard the skin

3. In a pan, heat 1/4 Teaspoon Oil. When the oil is hot, add fennel seeds, black cardamom and cloves and fry them for few seconds. Remove from oil and add it to spice grinder. We will be grinding this spices along with red chillies and garlic

4. To the spice grinder, add garlic cloves (without skin) and red chillies along with roasted spice. Grind it to fine paste using 1 tablespoon water



5. In the same pan, add 1 Tablespoon oil. When the oil is hot, add the baby potatoes and roast them on low flame for 10 minutes or until they are golden and have nice crispy crust


6. Remove the potatoes and place them in a plate lined with paper towel

7. Add remaining oil to the pan and add the grind paste from step number 4 to the oil. Fry for 2 minutes


8. Add curd + Kashmiri red chilli powder to the pan and using a whisk stir it continuously for 5 minutes. If you do not whisk continuously , yogurt might curdle


9. Once the yogurt starts boiling, add the baby potatoes and turn the flame to the lowest setting and cover it with a lid


10. Cook for 25 to 30 minutes until oil floats on the top and the gravy is thickened and there is no more any more

11. Serve hot with roti or flavoured rice


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