|June 28, 2022


Punjabi Dum Aloo is a popular North Indian recipe. It is popularly considered amongst the best vegetarian gravy dishes that can be easily eaten with pulao or rotis and naan (Indian bread).

Dum Aloo is a simple dish to prepare – it's baby potatoes cooked in a spicy curry made from yogurt and cream.

What is Dum Aloo?

Dum Aloo is a potato curry that is primarily made by using baby potatoes. Here, "Dum" refers to the dum cooking style in Indian cuisine. Here dishes are cooked on low heat by sealing the pot. For instance, Chicken dum biryani utilizes the same method of cooking. Cooking in Dum style enhances the flavor of the dish.

Dum Aloo can be made in different ways. There is a Punjabi version of dum aloo, made with many spices, yogurt, and cream. Then there are other variants like, for example, Kashmiri Dum Aloo, which is completely different from the Punjabi version.

For a change, the next time you decide to prepare Dum Aloo, try stuffing the baby potatoes while making the dish. You can stuff them with nuts and raisins. Guaranteed, it will add to the taste and richness of the curry.

For the gravy, some people add tomatoes, while others use gram flour (i.e., besan). The recipe mentioned here uses yogurt as the base. There's no right or wrong way of making Dum Aloo. Everyone just has their own way!

Ingredients for Dum Aloo

  • Baby potatoes- Now, obviously, these are the main ingredient for Dum Aloo. For the best curry, try to use potatoes that are between 35 to 40 grams in weight. Larger potatoes are probably too big for dum aloo. Also, don't use fingerling potatoes for Dum Aloo. You can also make dum aloo by taking medium size potatoes and cutting each into quarters. The baby potatoes are first boiled and then fried. You can either deep fry them or pan fry them.
  • Yogurt- Yogurt forms the base of Dum Aloo. You can either use whole milk plain yogurt, or low-fat yogurt. The choice is yours. Now, whenever using large quantities of yogurt when making any curry, there's always a possibility for it to curdle. To make sure this doesn't happen, keep the yogurt at room temperature before adding it to the pan. You should also whisk the yogurt before adding it. Also, whilst adding the yogurt, take the pan off the heat. Whisk it continuously until all the yogurt merges well. Doing this will ensure that the yogurt does not curdle when added to the curry.
  • Spices- Roast some spices like: Coriander, Cumin, Fennel, Cardamom, Cloves, and Cinnamon.Then grind them using a spice grinder and add to the recipe. Freshly ground spices give the curry a lot of flavors.
  • Cashews & Cream- Using cashews and a bit of cream imparts that creaminess and richness to the gravy. If you don't have cream, use five more cashews instead. Adding these also gives your curry a sweet touch.
  • Cilantro & Kasuri methi- Conclude the preparation with these two ingredients as garnishes. They give a terrific aroma to the curry, so don't skip these.


No matter which variation you prefer Dum aloo, with its bite-sized pieces of potato and aromatic sauce is ideal for a light meal, snack, or starter.
Print Recipe

Method of cooking Dum Aloo

  • Prep Time - 15 mins 
  • Cook Time - 45 mins 
  • Total Time - 1 hour 
  •  Course - Main Course 
  •  Cuisine - Indian 
  • Servings - 4 
  •  Calories - 364 kcal 


For the Spice Mix

  • 1 tablespoon - Coriander seeds
  • ½ teaspoon - Cumin seeds divided
  • ½ teaspoon - Fennel seeds
  • 4 - Green cardamom
  • 2 - Cloves
  • 1-inch - Cinnamon stick

For the Curry

  • 500 grams - Baby potatoes/14 baby potatoes
  • 4 tablespoons + 2 teaspoons - Mustard oil (divided)
  • 1 large - Roughly chopped red onion
  • 4-5 large - Roughly chopped garlic cloves 
  • 1.5-inch - Roughly chopped ginger
  • 1 - Green chili
  • 10 - Cashews raw, unsalted
  • 1 teaspoon - Cumin seeds
  • ½ teaspoon - Hing
  • 1 - Bay leaf
  • 1.5 teaspoon - Alco kashmiri red chili powder
  • ¼ teaspoon - Black pepper powder
  • 1 cup - Yogurt 240 grams
  • ¾ to 1 teaspoon - Salt (adjust to taste)
  • ½ teaspoon - Alco Turmeric Powder
  • 1 cup - Water (or as needed for the consistency of gravy you prefer)
  • 1-2 tablespoons - Heavy cream
  • 1 teaspoon - Sugar
  • ¼ teaspoon - Alco Garam Masala
  • 1 tablespoon - Kasuri methi
  • Coriander to garnish

Cooking Instructions

  1. Boil the baby potatoes in a pot of water on medium-high heat. When the water boils entirely, turn off the heat. Cover the pan with a plate and let it remain for 15 minutes. This will cook the potatoes perfectly without them getting overcooked.
  2. Drain all the water using a strainer. Wash the potatoes under cold water. Now peel the potatoes.
  3. Use a toothpick to prick your baby potatoes everywhere. Set them aside.
  4. Take the following: One tablespoon Alco Coriander Powder, ½ teaspoon cumin seeds, ½ teaspoon fennel seeds, Four green cardamoms, Two cloves and A 1-inch cinnamon stick.
  5. Roast and grind the above spices into a small pan on medium heat (about 2 to 3 minutes) till they turn fragrant. Be careful not to burn them.
  6. Let the spices cool down a bit. Move them to a spice grinder and grind them to a fine powder. Set this aside.
  7. Heat 2 tablespoons of mustard oil in a pan. Please ensure the mustard oil is well heated before adding anything. Otherwise, it'll have a raw-ish taste.
  8. Once the oil is hot, add the following: Ginger, Garlic and Green chilies. Cook for 1 minute.
  9. Add in the onions and cashews. Cook for 3 to 4 minutes till the onions soften.
  10. Turn off the heat, transfer the mixture to a blender, and blend to a fine paste. Set it aside.
  11. Heat around 4 tbsp mustard oil in a kadhai on medium heat. Add the boiled baby potatoes and fry them till they all turn golden brown from all sides.
  12. Remove the fried potatoes once they're golden brown. Put them on a plate. Once they cool down somewhat, prick them again with a toothpick.
  13. Now, add: One tablespoon of cumin seeds and One bay leaf into the same oil. Sauté for a few seconds and then add ½ teaspoon asafetida (i.e., Hing).
  14. Add one tablespoon of Alco Kashmiri Red Chili Powder. Fry for a few seconds so that it gets a nice red color.
  15. Add the already-prepared cashew-onion paste and mix well. Cook for 2 minutes.
  16. Now, mix the ground spices (from Step #6) and ¼ tablespoon of black pepper. Cook for a minute.
  17. Take the pan off the heat and add the whisked yogurt to the pan.
  18. Keep stirring the yogurt continuously as you gradually mix it with the curry.
  19. Put the pan back on medium heat and continue stirring. Let the mixture come to a light boil. Keep cooking for another 3 to 4 minutes.
  20. Add salt, remaining ½ tablespoon of Alco Kashmiri Red Chili Powder, and Alco turmeric powder.
  21. Cook for 4 minutes until you see floating oil on the masala.
  22. Now, add the fried potatoes to the kadhai. Mix well and add ¼ cups water. Cover tightly with a lid and let it "dum" cook for 5 to 6 minutes on low, continuous heat.
  23. Add: Cream, Sugar, Alco Garam Masala and Alco Kasuri Methi. You can add some water at this stage, depending on the amount of curry you want. Simmer it for three minutes, and then turn off the heat.
  24. Cover tightly with a lid. Let it remain for five more minutes before serving.
  25. Garnish your Dum Aloo with some cilantro.
  26. Serve your Punjabi Dum Aloo with either rice or naan.

Now, if you find the above cooking steps too daunting or you're in a rush, don't worry. You can make equally (if not more!) delicious fish curry with Alco's Aloo Dum Gravy Mix. It gives instant mouthwatering Aloo Dum gravy without you breaking into a sweat working with all the above ingredients.
Besides Alco Aloo Dum Gravy Mix, Alco Foods offers a vast range of masalas and instant gravy mixes. Try our products, and your food will turn out to be next-level delicious!


What is Kashmiri dum aloo made of?
What is dum cooking method?
Are baby potatoes healthy?
Is it safe to eat potatoes every day?
Do potatoes burn belly fat?