dum aloo recipe | punjabi dum aloo | kashmiri dum aloo – there are many variations to this Indian classic curry. This is best eaten with naan, paratha and roti.
In this dum aloo recipe, its traditionally prepared with tomato, yogurt and cream along with many Indian spices and masala. In my recipe, I skip cream. I add my own twist to get a smooth and rich gravy. I make this sabzi in several ways – tomato based, yogurt based yellow gravy. Or like this recipe, where I do not add curd or yogurt. I have the recipe below with detailed steps of how to prepare this at home.
We can make this recipe with baby potatoes of any kind. We peel the potatoes and deep fry them in oil. To avoid deep fry, we can use the smallest pan available to shallow fry potatoes in it. Small pans are best to shallow fry with less oil and the result is similar to deep fried foods. First, I always prick my potatoes with a fork before frying them. This makes a huge difference to their taste. They nicely absorb the gravy and taste very nice.
dum aloo variations
This recipe is from north India and has mainly 3 versions. kashmiri dum aloo, punjabi dum aloo and bengali dum aloo. The recipe shared in this website is my own version. I use my own twist and ingredient to get that creamy texture. I add a mixture of cashews, badam and dry kasoori methi. Take these 3 ingredients together and blend them into fine powder. Add this powder to the gravy, to get a lovely creamy flavor. You are free to add or change any ingredient as per your choice. Let me know in the comment section, your version of dum aloo recipe. I would love to share it on my pinterest and instagram.
For our recipe today, I specifically used yellow baby potatoes from Freshco (my local Canadian grocery store). Because, yellow ones have a better taste when fried. Also, by all means, the regular russet or Indian potatoes would do well too.
other aloo curries
If you are looking for other potato (aloo) recipes, you can check them on my website. I have given the links below.
- dahi aloo – potatoes in yogurt gravy
- aloo kurma – south Indian style – with poppyseeds and whole spices
- potato kurma – restaurant style
- poori potato masala
- creamy dum aloo – with curd/cream
- aloo baingan – potato and eggplant curry
- jeera aloo
- aloo with onion coriander paste
- aloo kofta
dahi aloo 
potato kurma – restaurant style 
aloo dum creamy 
potato masala 
poori aloo masala 
aloo baingan
STAR rating for this recipe
dum aloo recipe – no cream, secret ingredient
Course: Curry, gravyCuisine: North Indian2
servings15
minutes40
minutes50
minutesdum aloo recipe is made with fried baby potatoes, cooked in a rich thick tomato gravy
Ingredients
- for secret masala powder
cashew nuts – 6
almonds (badam) – 3
dry kasoori methi (dry fenugreek leaves) – 1 tbsp
for currybaby potatoes – 10
onions, finely chopped – 2 small
tomatoes, pureed – 2 big
ginger garlic paste – 1 tbsp
green chili, slit lengthwise – 3
turmeric powder – 1/4 tsp
red chili powder – 2 tsp
coriander (dhania) powder – 2 tsp
cumin seed (jeera) powder – 1/2 tsp
garam masala powder – 1 tsp
bay leaves – 2
cinnamon stick – small piece
jeera seeds (cumin seeds) – 1/2 tsp
oil – 3 tbsp
salt – to taste
coriander leaves – garnish
mint leaves, finely chopped – 2
Directions
- for secret masala
- Blend the cashew nuts, badam and kasoori methi into a fine powder. Set aside
- for potato preparation
- Peel the baby potatoes.
- Prick the potatoes with a fork on all sides.
- Cover them and shallow fry the potatoes in low-medium heat
- Sprinkle salt, red chili powder and turmeric powder to the potatoes while frying.
- Remove onto a plate and set aside
- for dum aloo curry
- In a pan, take oil and let it heat
- Once hot, add the cumin seeds, cinnamon and bay leaves
- Add the ginger garlic paste and fry till the raw smell disappears
- Add the onions and let it fry for about 5 minutes – till the onions are deep brown in color.
- Once the onions are well fried, add the tomato paste. Fry on medium heat for 2-3 minutes without covering. Covering at this stage will steam the tomatoes instead of frying them.
- Add the turmeric powder, red chili powder, coriander powder, cumin seed powder. Mix well , cover and cook on low-medium heat for atleast 7-8 minutes. This is important to cook away the rawness of the ingredients.
- Remove the lid, discard the bay leaves. Add salt, potatoes, water, green chili. Cover and simmer for 5 minutes.
- Add the garam masala powder, prepared secret masala and simmer for another 2 minutes.
- Add coriander and mint leaves. Serve with poori, naan or roti.
Notes
- fry the onions till they turn deep brown – not black or charred. This step is very imporatnt
- Immediately after adding tomato puree, do not cover and cook. Cook in an open pan for atleast 2-3 minutes to remove the rawness of tomato
- After adding secret masala, do not cook for more than 5 minutes
