Dum Aloo

Dum Aloo

Baby potatoes cooked in yogurt and spices


  • 10 baby potatoes
  • 1/2 teaspoon cumin powder
  • 1 teaspoon ginger paste or grated ginger
  • 1 teaspoon coriander powder
  • 1/2 teaspoon garam masala
  • 1 teaspoon kashmiri red chilli powder
  • 1/4 teaspoon sugar (optional)
  • 1 tablespoon finely chopped coriander leaves
  • 2 tablespoons Oil
  • 1/4 teaspoon turmeric powder
  • 1 bay leaf
  • 1/2 teaspoon fennel seeds powder
  • 1/2 cup green peas (optional)
  • 2 green chillies slit
  • 2 medium tomato (chopped)
  • 1/2 cup thick curd / yogurt
  • 1 onion sliced (optional)
  • 8 cashew nuts (optional)
  • 1 pinch hing / asafoetida
  • 1/2 teaspoon cumin seeds
  • Salt to taste


  1. Boil potatoes till just cooked. Peel and fork them over the surface.
  2. Heat oil in pan and shallow fry the potatoes. Drain and keep them aside.
  3. Add oil to a pan. Heat. Add cumin seeds, bay leaf. Add fennel powder and hing. Add ginger paste and saute for a minute.
  4. Add onions and fry till they turn translucent.
  5. Add tomatoes and (green peas, if using) and cook till the tomatoes turn fully mushy. Use little water if required and cook.
  6. Add red chili powder, sugar, coriander powder and sugar if using, mix and cook for about 2 minutes
  7. Add in the potatoes and stir well. Continue to cook for 2 to 3 minutes
  8. Pour yogurt and add water to bring consistency.
  9. Simmer on a low flame for 5 to 10 minutes without burning.
  10. Garnish with chopped coriander leaves and serve hot with roti or rice.

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