Dum Aloo Recipe

Baby potatoes, cooked and then fried in the most deliciously spiced Indian gravy, is what a dum aloo recipe is all about. We’ve taken the traditional Punjabi dum aloo and the Kashmiri dum aloo and tweaked them to create our perfect blend, and judging by all the empty plates; our family thinks we’ve done a good job!

Two Balti dishes of delicious aloo dum with a garnish of coriander leaves.

Why you’ll love this dum aloo recipe

  • Your friends will think you’ve ordered a takeaway, and they’ll want the name of it.
  • It’s bursting full of Indian flavors.
  • It’s great as a main course or as a side dish.
  • It’s 100% vegetarian and vegan.

We’ve created an Indian restaurant style aloo and experimented with it until it’s perfect and after extensive testing with our family and friends, we think you’ll agree that we’ve got it just right!

Save This Recipe Form

Want to save this recipe?

Enter your email below & we'll send it straight to your inbox. Plus you’ll get more great recipes and tips from us each week!

Ingredients for how to make aloo recipe restaurant style, cashew nuts, turmeric, cardamom, cinnamon, water, bay leaves, green chili, ginger, onion, yogurt, cloves, fennel seeds, baby potatoes, garlic, cream, tomatoes, fenugreek, garam masala, salt, oil, red chilli powder, cilantro.

What is dum aloo called in English?

In English, Dum means to be slow-cooked, and aloo means potato.

What is Dum Aloo?

It’s a potato curry that contains baby potatoes in spiced Indian gravy.

What are the different types of dum aloo recipes?

The wonderful thing about Indian cooking is that it’s fluid and it’s reactive.

Recipes can change from one town to another due to ingredient availability and traditions.

When we traveled around India, one recipe would have so many different variations depending on where you were in the country and who was cooking for you.

You should try this Tandoori Aloo; it’s delicious.

There are three main dum aloo recipes, Kashmiri dum aloo, Punjabi dum aloo, and Indian restaurant dum aloo.

A balti dish full of dum aloo potato curry, with a coriander garnish, raitas and roti bread.

What is dum cooking?

Dum cooking is simply cooking slowly and in a pot with a lid to keep in the aroma.

Indian restaurant dum aloo

This recipe is Indian restaurant aloo, it’s been tweaked and isn’t traditional Kashmiri or Punjabi, but some would argue that it’s more universally appealing because it’s sweeter and creamier.

Typical spices used include turmeric, cloves, coriander powder, ginger, garlic, red chili powder, cumin powder, garam masala, and ground fenugreek.

Kashmiri dum aloo recipe

Kashmiri dum aloo is a popular Indian dish; this variation of dum aloo is made to be spicy and sour.

The baby potatoes are spiced; this recipe doesn’t use garlic or onion.

Typical spices include Kashmiri red chili powder, Cumin seeds, garam masala, ginger and garlic paste, turmeric powder, and Kasuri methi.

Whether you make a Punjabi dum aloo recipe, Kashmiri dum aloo, or our restaurant dum aloo, we’re certain you’re going to love it!

A spoonful of delicious aloo dum spicy curry.

Punjabi dum aloo recipe

You’ll need to cook with spices and cream to recreate a typical Punjabi dum aloo recipe.

Typical spices used in Punjabi-style dum aloo include ginger powder, cardamon, fennel powder, and caraway seeds.

Do I have to deep-fry the baby potatoes?

It’s not essential, and we didn’t; we shallow fry our potatoes.

Why do you have to prick the baby potatoes?

You need to prick the potatoes so that you get maximum flavor.

The potatoes absorb all the delicious gravy they are cooked in by pricking a small hole.

What do I serve dum aloo with?

Dum aloo is a fantastic potato curry that goes incredibly well with a variety of side dishes.

  • Rice – steamed rice, pilau rice, or jeera rice.
Garnish your aloo with cilantro.

Recipe notes and tips

  • Don’t skip pricking the baby potatoes
    By pricking the fried potatoes, you’re allowing the flavor of the dum aloo gravy to be absorbed by the potato.
  • Get ahead
    Make homemade ginger garlic paste the day before and store it in the fridge; check out our paste recipe.

More aloo recipes that you’ll love

If you love our dum aloo recipe, then you should give these aloo recipes a try; aloo gobi, saag aloo, aloo palak, aloo tikki, and jeera aloo.

How to make dum aloo with step-by-step instructions

Making our aloo recipe is easy if you follow our simple instructions.

Over medium-high heat, bring a pot of salted water to a boil, then add the baby potatoes and boil for 20 minutes.

When the potatoes are cooked, drain them, rinse them under cold water, and then peel the boiled potatoes.

Process shots for making dum aloo boil potatoes and peel, fry until golden brown and prick them.

In a skillet over high heat, add vegetable oil, then add your potatoes and fry, occasionally stirring to ensure an even browning.

Set aside and allow to cool, then in preparation, prick each potato 3-4 times with a cocktail stick so that the curry sauce can absorb the flavors into your potatoes.

Then, in the same pan, over medium heat, fry your green chilies, cloves, cinnamon stick, cardamom, and bay leaves for approximately 30 – 60 seconds.

Now, add your cashew nuts and cook for approximately 2 minutes.

Process shots for making dum aloo add cardamom, cinnamon, bay leaves, cloves and green chilies, cashe nuts, tomatoes, onion, add ginger garlic paste.

Next, add onions, ginger, garlic, and tomatoes, then cook until the onions are soft and translucent for approximately 10 minutes, then remove from the heat.

When cool, remove the cinnamon stick and bay leaves, add the ingredients to your blender, and blend until a smooth paste has formed.

Now, add the paste to the pan, then add red chili powder, coriander powder, cumin powder, fenugreek powder, and turmeric, stir to combine, cook for approximately 5 minutes, stirring occasionally, and don’t allow it to burn.

Add to a blender and blitz to a smooth paste, put cashew paste in pan with red chilli powder, turmeric, yogurt and stir to combine.

Next, add your whisked yogurt and stir to combine, then add water stir and cook for approximately 2 minutes.

Then, add garam masala, heavy cream, fennel seeds, salt, and pepper to taste and stir to combine, and simmer for approximately 2 minutes.

add garam masala, salt, cream, fennel seeds, then add the cooked potatoes and garnish with coriander leaves.

Now, add your cooked potatoes, and stir to ensure they are fully coated with your sauce; they need to be dum cooked, so place the lid on the pan and simmer for 5 – 10 minutes.

Next, tear up some fresh cilantro leaves, and scatter them over your cooked dum aloo.

Serve immediately and enjoy!

A tasty bowl of potato curry dum aloo, with a garnish of cilantro, raita and lime pickle.

We hope you enjoy making and eating our dum aloo recipe and would love to know how you got on with making it.

Please leave a comment below and feel free to ask any questions you may have,

Why not try this Filipino fruit salad with cream cheese from So Simple Ideas.

Save This Recipe Form

Want to save this recipe?

Enter your email below & we’ll send it straight to your inbox. Plus you’ll get more great recipes and tips from us each week!

Dum Aloo Recipe

Restaurant-style dum aloo, a spicy Indian potato curry is so easy to make. We give you step-by-step instructions & photos so that you can recreate them at home. Great for meat-free meals, Friday night curry, or a fakeaway.
Prep Time10 minutes
Cook Time45 minutes
Total Time1 hour
Servings8
Calories173
Course: Side Dish
Cuisine: Indian

Utensils

Large pot
Large skillet with lid

Ingredients

  • 1 lb Baby potatoes
  • 4 tbsp Vegetable oil
  • 3 Green chilis
  • 3 Cloves
  • 1 Inch Cinnamon stick
  • 3 Green cardamon
  • 2 Bay leaves
  • 20 Cashew nuts
  • 3 Onions finely chopped
  • 3 Inches Ginger grated
  • 6 Cloves of garlic minced
  • 7 oz Tomatoes quartered
  • 1 tsp Red chili powder
  • 1 tsp Coriander powder
  • 1 tsp Cumin powder
  • 1 tsp Fenugreek powder
  • ½ tsp Turmeric
  • ¾ cup Plain yogurt whisked
  • 1 cup Water
  • 1 tsp Garam masala
  • 3 tbsp Heavy cream (double cream)
  • 1 tsp Fennel seeds
  • Salt and pepper to taste
  • Cilantro (coriander) leeaves to garnish

Instructions

  • Over medium-high heat, bring a pot of salted water to a boil, then add your baby potatoes and boil for 20 minutes. When the potatoes are cooked, drain them, rinse under cold water and then peel the boiled potatoes.
    1 lb Baby potatoes
  • In a skillet over high heat, add vegetable oil, then add your potatoes and fry, occasionally stirring to ensure an even browning. Set aside and allow to cool, then in preparation, prick each potato, 3-4 times with a cocktail stick, so the curry sauce can absorb the flavors into your potatoes.
    4 tbsp Vegetable oil
  • Then, in the same pan, over medium heat fry your green chilies, cloves, cinnamon stick, cardamom, and bay leaves for approximately 30 – 60 seconds. Now, add your cashew nuts and fry for approximately 2 minutes. Next, add onions, ginger, garlic, and tomatoes then cook until the onions are soft and translucent for approximately 10 minutes, then remove from the heat
    3 Green chilis, 3 Cloves, 1 Inch Cinnamon stick, 3 Green cardamon, 2 Bay leaves, 20 Cashew nuts, 7 oz Tomatoes, 3 Onions, 3 Inches Ginger, 6 Cloves of garlic
  • When cool, remove the cinnamon stick and bay leaves and add the ingredients to your blender and blend until a smooth paste has formed. Now, add the paste to the pan, then add red chili powder, coriander powder, cumin powder, fenugreek powder, and turmeric, stir to combine, cook for approximately 5 minutes, stirring occasionally, and don’t allow it to burn. Next, add your whisked yogurt and stir to combine, then add water stir and cook for approximately 2 minutes
    1 tsp Red chili powder, 1 tsp Coriander powder, 1 tsp Cumin powder, 1 tsp Fenugreek powder, ½ tsp Turmeric, ¾ cup Plain yogurt, 1 cup Water
  • Then, add garam masala, heavy cream, fennel seeds, salt, and pepper to taste and stir to combine, and simmer for approximately 2 minutes. Now, add your cooked potatoes, stir to ensure they are fully coated with your sauce, they need to be dum cooked, so place the lid on the pan and simmer for 5 – 10 minutes. Next, tear up some fresh cilantro leaves, and scatter them over your cooked dum aloo. Serve immediately and enjoy!
    1 tsp Garam masala, 3 tbsp Heavy cream (double cream), 1 tsp Fennel seeds, Salt and pepper, Cilantro (coriander) leeaves to garnish

Notes

  • Don’t skip pricking the baby potatoes
    By pricking the fried potatoes, you’re allowing the flavor of the dum aloo gravy to be absorbed by the potato.
  • Get ahead
    Make homemade ginger garlic paste the day before and store it in the fridge, check out our garlic ginger paste recipe.

Nutrition

Calories: 173kcal | Carbohydrates: 29g | Protein: 5g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 11mg | Sodium: 87mg | Potassium: 662mg | Fiber: 5g | Sugar: 5g | Vitamin A: 401IU | Vitamin C: 30mg | Calcium: 79mg | Iron: 2mg

Disclaimer

Please note that nutrient values are estimates only. Variations can occur due to product availability and manner of food preparation. Nutrition may vary based on methods of origin, preparation, freshness of ingredients, and other factors.

Did you make this recipe?

We love hearing how you went with ours recipes! Tag us on Instagram at @splash_of_taste_uk

You may also like…

Best Chocolate Cake Recipe

This Chocolate Cake Recipe stands out for its moist texture, deep chocolate flavor, and silky frosting. It’s perfect for celebrating or as a way to…

Spicy Korean Tofu Soup (Sundubu Jjigae)

This Korean Tofu Soup, or Sundubu Jjigae, is warm, spicy, cozy, and delicious! Perfect for chilly nights or when you’re craving something comforting, it’s a flavorful blend…

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




12 Comments

  1. 5 stars
    I’m a big fan of Indian cuisine although there are lots of dishes I haven’t tried yet. One of them is the dum aloo. But I’m sure that if it taste like it seems, according to the pictures of this post, I’m going to love it. Thanks for the recipe.