Dum Aloo (Baby Potato Curry)

I heard from many people that making Dum Aloo is very time consuming, but today, you will learn quick and easy recipe here.

Dum Aloo (Baby Potato Curry)
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
Recipe Creator: Bhavna
  • Baby potatoes 1/2 Kilogram
  • Water 2 Cup (32 tbs)
  • Salt 1 Teaspoon (Boiled in salt water)
  • Ghee/Regular butter 1 Teaspoon (Cooking oil may also be used as an alternate ingredient)
  • Cumin seeds 1 Teaspoon
  • Asafoetida 1 Pinch
  • Turmeric powder 1/2 Teaspoon
  • Ginger paste 1 Teaspoon
  • Garlic paste 1 Teaspoon
  • Tomato puree 2 Cup (32 tbs)
  • Salt To Taste
  • Onion puree 1 Tablespoon
  • Garam masala 1 Teaspoon (Contains mace, nutmeg powder, green cardamom, brown cardamom)
  • Red chili powder 2 Teaspoon (Use according to your taste)
  • Yogurt 1 Cup (16 tbs), beaten
  • Cardamom powder 1 Pinch , freshly ground
  • Fresh cilantro 1 Tablespoon , chopped finely
Things You Will Need
  • 1. Blender - to prepare the onion paste and the tomato puree
  • 2. Baking tray (Toaster oven used for baking since only a small quantity of baby potatoes used)
  • 3. Cooking spray - Olive oil or any cooking oil spray may be used to grease the baby potatoes
  2. 1. Take the baby potatoes, and using a knife scrape off the surface of the skin. (Do not peel the skin).
  3. 2. Once done for each of them, put them in a bowl of water, to clean the skin completely.
  4. 3. Using a fork prick each of the baby potatoes a few times all over.
  5. 4. Put them into another pot of water with salt in it. Boil them for about 10 minutes.
  6. 5. Preheat the toaster oven to 350 F.
  7. 6. When the baby potatoes are done cooking, drain out the potatoes and pat them dry.
  9. 7. Line the potatoes on the baking tray in a single layer and spray some olive oil/cooking oil on the baby potatoes. Bake in the preheated oven.
  10. 8. Heat a pan with ghee, when the ghee melts, add cumin seeds, asafoetida (hing), turmeric powder, ginger paste and garlic paste. Stir for a minute or two.
  11. 9. Add tomato puree, stir, cover the pan and let it cook a little.
  12. 10. Add salt to taste, cover and cook again for a couple of minutes.
  13. 11. Add the onion paste, garam masala, red chili powder and stir to mix all the ingredients well.
  14. 12. Add the cooked baby potatoes and stir gently. Add water if required.
  15. 13. Add the beaten yogurt, stir gently, cover with the lid and let it simmer fr a while.
  16. 14. Garnish with a pinch of freshly ground cardamom powder and finely chopped cilantro and take off the heat.
  18. 15. Serve the dum aloo hot with rice, roti, naan, paratha or with puff puris.
  19. TIPS
  20. Instead of boiling the potatoes, they can even be soaked in salt water for 2 hours, to let the potatoes soak in the salt.
  21. As an alternative to baking the potatoes, they can even be deep fried.
  22. To adjust the taste of the dish to your preference, you can add heavy cream or khoya or even milk powder at the end.
  23. NOTE
  24. To prepare the onion paste, saute onions, almonds and a little salt. When slightly brown and done, let the mixture cool, and then blend to form a paste.
  25. To prepare the tomato puree, tomatoes may be boiled, cooled and then pureed.
  26. Editors Review
  27. Potato lovers will enjoy eating this curry. Potato curry is one of the popular curries in India. You can have it with roti, rice or naan. This is a very easy recipe to make. Watch the video as chef Bhavna shares this amazing recipe.

Want to follow traditional recipe? Below is the recipe and once you prepare potatoes, you can either fry or bake. This is dry version.
Dum Aloo Dry
Prep Time
20 mins
Cook Time
15 mins
Total Time
35 mins
Dum Aloo is an Indian food recipe prepared with baby potatoes that are simmered in a yogurt based sauce and spiced with garam masala ...
Recipe Creator: Bhavna
  • 1/2 kg small150 gm potatoes
  • onions
  • 2 tsp ginger garlic paste
  • 2 tsp chili powder
  • 1/2 tsp turmeric powder
  • 1 tsp garam masala
  • 1 cup yogurt
  • 2 tbsp khoya or reccotta cheese
  • 1/2 tsp saffron ground in a tbsp of water
  • 1 bunch coriander (chopped)
  • 1/2 bunch mint leaves (chopped)
  • 6 green chilies (chopped)
  • 1 tsp chironje , dry roasted & ground to a paste
  • 2 tsp khuskhus seeds , dry roasted & ground to a paste
  • 1 tsp cashew nuts , dry roasted & ground to a paste
  • 100 gm oil
  • Salt to taste
  1. Immerse the potatoes in hot water and bring to a boil. Cover and boil for 10-15 minutes. Remove the peel and if they are big, cut into 1-inch pieces.
  2. Slice the onion and fry in oil till brown. When cool grind it to paste.
  3. Mix all the ingredients to the potatoes along with onion paste and spread out in a baking dish.
  4. Bake in an oven at 180� C for 30-40 minutes till light brown.
  5. Serve with rice as a side dish or chapaties.