Dum Aloo / Indian Potato Curry

Dum aloo is one of the most popular potato curry dishes in India. This dish is very easy to prepare and requires two main ingredients, potatoes and curd/ yogurt, which are always available in most of the Indian kitchen.

So let’s prepare dum aloo with cashew and kasuri methi flavored gravy at home.

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Dum Aloo/ Indian Potato Curry

Prep time             :   15 minutes
Cooking time      :   30 minutes
Total time            :   45 minutes

Servings     : 3-4

Category    : Side dish
Cuisine       : North Indian, Punjabi


12-15 Baby potatoes
1.5 Tablespoon curd/ yogurt
1 Tablespoon butter
1 Tablespoon kasuri methi
Water as needed
Salt to taste

For the paste:

1 Cup pureed tomato
1 Cup chopped onion
2-3 Green chilies
1 Inch ginger
5-6 Garlic cloves
1.5 Tablespoon cashew nuts

Spice powder:

1 Teaspoon red chili powder
1 Teaspoon garam masala powder

For the seasoning:

2 cardamoms
3 pieces of cloves
3 pieces of cinnamon

For garnishing:



  • Wash and add potatoes to the cooker with enough water. Cook for 1 whistle. Once pressure releases open the lid.
  • Peel them if you don’t like skin and prick with skewer/ toothpick or fork and shallow fry it till golden brown. Keep it aside.
  • Puree the tomatoes and keep it aside.
  • Soak cashew nuts in hot water and grind it to a fine paste.
  • In a mixer add chopped onion, green chilies, garlic and ginger. Grind them into a smooth paste.


  • Heat butter in a pan and add cinnamon, clove and cardamom.
  • Add in the ground paste and salt. Sauté for 8-10 minutes.
  • Once the paste dries up and darkens in color, add tomato puree. Stir well.
  • Add in the spices and curd/yogurt.
  • Cook gravy for another 4-5 minutes.
  • Add fried potatoes and 1 cup of water.
  • Add kasuri methi, mix well and cook with the lid on for 10-12 minutes.
  • Garnish with cilantro and serve hot with roti, pulao.










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