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dum aloo

Dum Aloo

Shikha | My Food Veda
A tangy and spicy recipe of dum aloo which is made with baby potatoes and yoghurt.
5 from 1 vote
Prep Time 10 mins
Cook Time 35 mins
Total Time 45 mins
Course Main Course
Cuisine Indian
Servings 6
Calories 114 kcal


  • Pressure Cooker for cooking baby potatoes
  • A large pan with lid for cooking gravy
  • A fork or toothpick for pricking potatoes


For Dum Aloo

For Yoghurt and Spice Mixture


For Cooking Potatoes (In Pressure Cooker)

  • Put baby potatoes in pressure cooked.
  • Add water till half level of potatoes
  • Wait for 1 whistle, then switch off the flame. Don't overcook it. Let the pressure cooker release the pressure and then open the lid.

For Cooking Potatoes (In Open pan)

  • Boil water in a pan.
  • Add potatoes and let it boil for 15 minutes.

Pricking and Frying Potatoes

  • Peel the skin off from the boiled potatoes
  • Poke tiny holes all over the potatoes with the help of a fork or a toothpick
  • Heat suffiecient oil in a deep pan for frying them.
  • Fry them till it looks dark brown in color. Keep them aside.

Preparing Yoghurt and Spices Mix

  • In yoghrt, mix coriander powder, red chilli powder and turmetric powder. Keep it aside

Making Dum Aloo

  • Heat oil in a large deep pan. 
  • Add bay leaf, black cardamom, green cardamoms, mace, cinnamon stick, cloves, star anise and cumin seeds.
  • Add onions and cook till it becomes translucent.
  • Add fennel seeds along with grated ginger. Cook for 1-2 minutes.
  • Add tomato, tomato puree and salt with 2 tablespoons of water.
  • Add yoghurt and spice mixture. Let the gravy cook for 5 minutes
  • Add fried potatoes and 1 1/2 cups of water. Mix, close the lid and cook for another 10 minutes on low to medium flame.
  • Open the lid and add 1/2 teaspoon of garam masala and finely chopped coriander leaves. Finally, mix and turn the heat off.
  • Dum Aloo is ready.



Tips for Making Dum Aloo
  1. Always use baby potatoes. If not, cut the larger sized potatoes into medium size pieces after boiling and pricking potatoes.
  2. Make sure to keep flame on low while adding yoghurt/curd. Else, it'll be curdled. Increase the flame to medium once it starts showing tiny bubbles. 
  3. Adjust the spice level as per your taste. If you like high spice level, you may add red chilli paste with tomato puree.
  4. Don't overcook potatoes because we need half cooked potatoes before frying it.


Serving: 6gCalories: 114kcalCarbohydrates: 14.9gProtein: 3.4gFat: 5.1gSaturated Fat: 0.8gCholesterol: 1mgSodium: 25mgPotassium: 530mgFiber: 3.1gSugar: 2.1gCalcium: 62mgIron: 4mg
Keyword aloo, aloo dum, aloor dum, dum aloo,, easy recipe, indian cooking, Indian cuisine, indian food, main course, potato, potatoes and yoghurt, veg food, vegetarian, yoghurt
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