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Dum Aloo Recipe

Dum Aloo Recipe is a delicious potato-based dish authentically from the Kashmiri cuisine. It is also known as "Aloor Dum" in Bengal.
Course Main Course
Cuisine Bengali, Indian
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 5
Calories 231kcal


  • 4-5 large-sized Potatoes (Aloo)
  • 2 medium-sized Tomatoes I have made a puree out of the tomatoes and used that in the gravy. While you can add chopped tomatoes.
  • 1-2 tbsp Ginger paste
  • 2-3 tbsp Curd or Yogurt Beat the curd well before adding.
  • 1-2 Bay leaves
  • 1-2 Dry Red Chilies
  • 3-4 Green Chilies
  • 1 tsp Cumin Seeds
  • 1/2 tbsp whole spices including cardamom, cloves, cinnamon
  • Salt, Turmeric and Sugar as per your taste
  • 5-6 tbsp Vegetable Oil or Mustard Oil
  • 1 tbsp Cumin powder
  • 1 tbsp Coriander powder
  • 1 tbsp groundnuts
  • 1-2 tbsp freshly chopped Coriander leaves
  • 1 tsp Kasuri Methi or dried fenugreek leaves
  • 1 tsp Garam Masala


How to prepare Dum Aloo - Step by Step Recipe

  • First of all, peel and rinse off the potatoes nicely in water. Cut one large potato into four equal portions. Boil the potatoes either in the pressure cooker (until 2 whistles or boiled properly) or in a pan using the required amount of water. Add a pinch of salt while boiling.
  • Now, take a heavy-bottomed pan or Kadhai and heat some vegetable oil or mustard oil in it. Temper the oil with cumin seeds, bay leaves, a few cinnamons, cloves, cardamoms, and dry red chilies.
  • Add 1 tbsp ginger paste or grated ginger. Fry for a minute.
  • Now, add the Tomato puree and chopped green chilies. Fry again for a minute or two.
  • After that, add a handful of groundnuts, turmeric powder, salt to taste, chili powder, cumin, and coriander powder one by one.
  • Saute the spices well until the raw flavor is gone.
  • Add some chopped coriander leaves.
  • Now goes in the beaten curd. Also, add a little bit of sugar (optional). Keep the flame on low.
  • Whisk the curd and spices mixture very well with the help of a spatula so that no lumps are formed and the curd mixes nicely with all other ingredients.
  • Let it cook on low flame for around 3-5 minutes. You will see the oil separating from the mixture when it is done properly.
  • Then, add the boiled potatoes into the pan. You can fry the potatoes for a while before adding them in the gravy.
  • Mix all the potatoes nicely so that these are well coated with the spices.
  • If you want to add cream or cashew paste or grated coconut, add it at this time.
  • After about a minute or two, pour some water into the pan.
  • Cover the pan with a lid. Let it cook for another 8-10 minutes on low-medium flame.
  • Add a few more coriander leaves, garam masala, and Kasuri methi. Cover the pan and let it rest for 15-20 minutes before serving.
  • Dum Aloo is ready to serve alongside Roti, Paratha or Rice.