Introduction
Dum Aloo is one of those comforting dishes that never fails to hit the spot. Made with baby potatoes cooked slowly in a rich and flavorful tomato-yogurt gravy, it’s the kind of meal that feels special, without needing too much effort.
This recipe is perfect for when you want to whip up something delicious for dinner using simple ingredients you probably already have at home. Whether it’s a quiet family meal or you’re inviting guests over, this restaurant-style Dum Aloo adds a warm, traditional touch to your table. Plus, it’s easy enough for weekdays and tasty enough for celebrations.
🛒 Ingredients
For the Potatoes:
500 grams baby potatoes (or 3–4 medium potatoes, cut into chunks)
Salt, to taste
Water, for boiling
1 tbsp oil (for frying)
For the Gravy:
2 medium onions, finely chopped
2 medium tomatoes, pureed
1 tbsp ginger-garlic paste
2 tbsp oil or ghee
½ tsp cumin seeds
½ tsp turmeric powder
1 tsp red chili powder (adjust to taste)
1 tsp coriander powder
½ tsp garam masala
¼ cup thick curd/yogurt (whisked)
Salt, to taste
Fresh coriander leaves, chopped (for garnish)
Step-by-Step Instructions
🔹 Step 1: Boil and Fry the Potatoes
1. Boil the baby potatoes in salted water until just tender (do not overcook)
2. Peel the skin and gently prick each potato with a fork to help absorb the gravy.
3. Heat 1 tbsp oil in a pan and shallow fry the potatoes until golden and crispy. Remove and set aside.
Step 2: Cook the Gravy
Heat oil or ghee in a pan. Add cumin seeds and let them sizzle.
Add onions and cook them on medium heat until they turn golden brown.
Stir in ginger-garlic paste and sauté until it blends in well.
Mix in turmeric, chili powder, and coriander powder.
Add the tomato puree and cook until it thickens and looks rich.
Lower the heat and gently stir in the whisked curd.
Let it simmer until the oil starts to show and the gravy turns smooth.
🔹 Step 3: Let Everything Come Together
Once your gravy is ready, gently add the fried potatoes to it. Use a spatula to fold them in — just enough to coat them well without breaking them.
If the curry feels too thick at this point, add a little warm water to loosen it up. You don’t want it watery, just enough to help everything blend nicely.
Now cover the pan with a lid and let it cook on a low flame for about 10 minutes. This slow simmer helps the potatoes soak up the masala and brings all the flavors together beautifully.
Before turning off the heat, sprinkle a pinch of garam masala over the top and stir lightly. Give it a minute to settle — your dum aloo is now full of flavor and ready to serve.
🍽️ How to Serve Dum Aloo
Dum Aloo is a versatile dish that pairs beautifully with a variety of Indian sides. Here are a few ways you can enjoy it:
With Indian Breads: Serve it warm with soft rotis, flaky parathas, or buttery naan for a wholesome and satisfying meal.
With Rice: A bowl of plain basmati rice or lightly spiced jeera rice makes a great combination, soaking up all that rich gravy.
On the Side: Add a simple cucumber salad, some lemon wedges, or a spoonful of plain curd to balance out the spices and complete the plate.