Dum Aloo (Potato)

I am back with another potato preparation, what to do my love for potatoes is never-ending! Dum Aloo normally you find of 3 styles in India, Kashmiri dum aloo, Punjabi Dum aloo and Banarasi Dum aloo. This particular preparation that I have made is Punjabi Dum aloo, smooth rich gravy with fried baby potatoes, it is a delightful dish.

I have made it with Baby potatoes, in case you would like you can use normal potatoes boiled and cut in half and then fried

So lets begin, this recipe is good for 2-3


  • Baby Potatoes- 10-12 Half boiled
  • Tomatoes- 3
  • Onion- 2
  • Cashews- 4-5 Paste
  • Green Chili- 2
  • Ginger- 1 small knob
  • Kasuri Methi- 1 spoon
  • Salt – as per taste
  • Red chili powder- half spoon
  • Turmeric Powder- 1/4 spoon
  • Cumin Powder- 1 spoon
  • Garam Masala- 1/4 spoon
  • Dry Mango powder- 1/4 spoon
  • Bay leaf- 1
  • Star Anise- 1
  • Cinnamon Stick- 1
  • Sugar- Half spoon (Optional)
  • Oil- 3-4 spoon to cook and to fry potatoes
  • Cream- Half cup
  • Coriander – 1 spring


  1. Fry the baby potatoes, they should be light brown, take them out and keep aside
  2. Heat a pan with 1 spoon of oil, add in chopped onion, ginger and green chili, cook till translucent
  3. Add in tomatoes, cook till tomatoes are done, cool it then make a smooth puree in blender (If you want you can add cashews to this before making the puree instead of making a paste separate)
  4. Heat oil in a pan, add Bay leaf, star anise and cinnamon stick and let them roast on low heat for about a minute
  5. Now add the puree, cook on low to medium heat, stirring occasionally, add all the spices except garam masala and dry mango powder
  6. Add cashew paste if prepared separately
  7. Add Kasuri Methi and mix it well
  8. Cook on low to medium heat, stirring occasionally till the oil separates
  9. Add in potatoes, adjust water (If needed) let it reduce for another 2-3 min
  10. Add in sugar (If adding)
  11. Now add in cream, give it a good mix. Take it off the heat after a minute
  12. Garnish with coriander and serve hot as a side for chapati, paratha, naan or rice



3 Comments Add yours

  1. Reblogged this on frankensportblog and commented:


  2. Sumith says:

    Wow Droolicious!!


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