Dum Aloo – Baby Potatoes in Yogurt Gravy

Posted: July 7, 2012 in Curries, Mughlai, Punjabi

Baby potatoes are one of the veggies which tempt me whenever I come across them in market. You can roast, fry or just boil them. Dum Aloo is one of the dishes which tastes best if you cook it with baby potatoes. Its one of the dish which basically belongs to Kashmiri cuisine but is now loved all over India and probably around the world too. If you don’t have baby potatoes you can work with regular potatoes cut in smaller pieces. The secret to this recipe is slow or “Dum” cooking, so don’t loose patience.


Peeled baby potatoes 18-20
Oil for deep frying
Green cardamom powder 1 teaspoon
Dry ginger powder (soonth) 1 teaspoon
Fennel seeds (saunf) powder 2 teaspoon
Roasted cumin powder 1/2 teaspoon
Mustard oil 1/4 cup
Asafoetida (hing) a pinch
Clove powder a generous pinch
Yoghurt 2 cups
Kashmiri red chillies grounded 5-6
Onion finely chopped 1
Tomatoes finely chopped 2
Salt to taste
Garam masala 1/2 teaspoon
Mint leaves few


  • Prick the potatoes all over with the help of fork and soak it in salted water for fifteen minutes. Drain and wipe them dry.
  • Heat sufficient oil in a kadhai or fryer and deep fry the potatoes till medium golden brown. Drain them on absorbent paper and keep aside.
  • Whisk the yogurt with Kashmiri red chilli paste, ginger powder, fennel powder and green cardamom powder. Add the fried potatoes to yogurt mixture and marinate it in the refrigerator for about 1 hr.
  • Heat the mustard oil in pan. You can use any other oil instead of mustard oil but using mustard oil gives it authentic and rustic taste.
  • Add the asafoetida and clove powder. Add chopped onions and saute it till it become golden brown. Add fine chopped tomatoes and saute it till the masala (mixture) dries out.
  • Add the marinated potatoes to the masala . Mix it very well and lower the flame. Cover it with air tight lid and let it cook on low flame till the potatoes absorb the gravy and oil surfaces.
  • Add the garam masala powder. Turn off the flame, garnish with roasted cumin powder and mint leaves. Enjoy it hot!

What is Dum Cooking?

Dum cooking is traditional method of cooking in India brought from Persia. In this culinary style vegetables and meats are marinated with different types of herbs and spices and then cooked in its own juices, retaining its moisture and nutrients. Thus “Dum” refers to slow cooking of food in an enclosed, air tight and broad bottom vessel. Par-cooked food is kept in this vessel. The lid is placed over the vessel and sealed with a dough made of water and flour. Then  its placed over heat (generally over charcoal). Heat creates the steam which helps in slow cooking.


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