Go Back
North Indian restaurant style dum aloo served in a bowl garnished with coriander
Print
North Indian Dum Aloo (Restaurant-Style Baby Potato Curry)
Prep Time
20 mins
Cook Time
35 mins
Total Time
55 mins
 
Dum Aloo is one of the easiest dishes which are prepared with baby potatoes.
Course: Main Course
Cuisine: North Indian, Punjabi
Diet: Gluten Free, Vegetarian
Keyword: Dum Aloo
Servings: 4
Calories: 100 kcal
Author: Uppada Lakshmi
Ingredients
  • 500 g baby potatoes peeled, parboiled, and pricked
  • 3 tbsp oil for shallow frying potatoes
  • 2 tbsp oil or ghee for the gravy
  • 1 tsp cumin seeds
  • 1 bay leaf
  • 2 green cardamom pods crushed
  • 3 cloves
  • 1- inch cinnamon stick
  • 2 medium onions finely chopped, approx. 150g
  • 1 tbsp ginger-garlic paste
  • 2 green chillies slit
  • 3 medium tomatoes pureed, approx. 200g
  • ½ cup fresh plain curd dahi, room temperature
  • 1 tbsp coriander powder
  • ½ tsp cumin powder
  • 1 tbsp Kashmiri red chilli powder
  • ½ tsp turmeric powder divided
  • ½ tsp garam masala powder
  • ½ tsp fennel seed powder
  • 1 tsp kasuri methi crushed
  • 1 tsp salt adjust to taste
  • 1 to 1.25 cups warm water
  • 2 tbsp fresh coriander leaves finely chopped
Instructions
  1. Parboil Potatoes: Boil washed baby potatoes in salted water for 8–10 minutes until 70% tender (firm in the center). Drain, peel, prick thoroughly with a fork, and pat dry.
  2. Sear Potatoes: Heat 3 tbsp oil with ¼ tsp turmeric and ½ tsp Kashmiri chilli powder in a kadai. Shallow-fry potatoes over medium heat for 6–8 minutes until golden and blistered. Remove and set aside.
  3. Sauté Aromatics: In the same pan, heat 2 tbsp oil. Sizzle cumin seeds, bay leaf, cardamoms, cloves, and cinnamon stick for 20 seconds. Add chopped onions and sauté over medium heat for 7–9 minutes until rich golden brown. Stir in ginger-garlic paste and green chillies; sauté for 1 minute.
  4. Cook Tomatoes: Add pureed tomatoes and ½ tsp salt. Cook for 6–8 minutes until thick and oil droplets separate at the edges.
  5. Add Spiced Yogurt: Whisk curd with coriander powder, cumin powder, 1 tbsp Kashmiri chilli powder, ¼ tsp turmeric, garam masala, and fennel powder. Lower heat to minimum; pour the curd mixture in while stirring continuously for 2–3 minutes until integrated and bubbling.
  6. Dum Simmer: Add 1 to 1.25 cups warm water and remaining salt. Add fried potatoes. Cover tightly with a heavy lid (seal with foil if possible). Simmer on the lowest flame for 12–15 minutes until potatoes are fork-tender and oil rises to the top.
  7. Finish: Stir in crushed kasuri methi and chopped coriander. Rest covered for 5 minutes before serving.
Recipe Notes

  • Always bring curd to room temperature and whisk with dry spices before adding to hot gravy to prevent curdling.

  • Ensure parboiled potatoes are dried before frying to prevent oil splatters.

Storage

Refrigerate in an airtight container for up to 3 days. Reheat on the stovetop with a splash of hot water. Freezing is not recommended.