Dum Aloo is a classic Indian curry made with baby potatoes slow-cooked in a spicy, flavourful gravy. A comforting and indulgent dish, Dum Aloo is often served at festive meals, weekend lunches, or as a special treat for guests. While traditional recipes call for slow dum cooking, this simplified version skips that step—yet delivers all the flavour you crave. This version features steamed or fried baby potatoes soaked in a luscious onion-tomato curry, enriched with cashew paste for added creaminess and body.
What Is Dum Aloo?
The word “Dum” refers to the slow-cooking method where food is sealed and allowed to cook in its own steam. “Aloo” means potato. In this recipe, baby potatoes are cooked on low flame in a rich gravy, allowing them to absorb all the delicious flavours.
No Dum, Still Delicious
Though this version doesn’t follow the traditional dum cooking process, the carefully cooked masala and well-seasoned potatoes ensure deep flavour and satisfying texture. It’s quick enough for a weeknight dinner, yet rich enough to serve on special occasions.
Steamed or Fried Baby Potatoes for Dum Aloo
This recipe gives you the flexibility to either steam or deep-fry the baby potatoes before adding them to the curry.
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Steamed potatoes offer a lighter, healthier option.
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Fried potatoes add a golden crust and a more indulgent flavour.
Either way, the potatoes soak up the spicy masala beautifully.
Onion-Tomato Masala Base
The heart of the gravy lies in the slow-cooked onion-tomato base. The onions are ground to fine paste and sautéed until golden, bringing out their natural sweetness, and then simmered with tomato puree and spices until the mixture turns thick and flavourful. This base forms the foundation of the curry’s deep taste and aroma.
Cashew Paste for Richness
To elevate the texture and taste, cashew paste is added toward the end. It gives the curry a creamy, luxurious finish without the need for cream or dairy, making it suitable for vegetarians and those avoiding heavy cream.
How to Serve Dum Aloo
Dum Aloo pairs wonderfully with
- Phulkas or chapatis for a comforting meal
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Jeera rice or ghee rice for a festive touch
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Pooris for an indulgent brunch or celebration
Why You’ll Love This Version
✔️ No slow-cooking required ✔️Can be made vegan by skipping ghee or dairy cream
✔️ Flexible cooking method: steam or fry potatoes
✔️ Cashew paste adds natural creaminess
✔️ Rich and creamy without heavy cream
✔️ Easy to prepare, yet flavourful
✔️ Perfect for family meals or entertaining guests
Whether you’re new to Indian cooking or revisiting a favourite classic, this version of Dum Aloo is sure to become a repeat recipe in your kitchen.
Dum Aloo
Equipment
- 1 Pan
- 1 Mixie
Ingredients
- 20 no Baby potatoes
- 2 tsp Ghee
- a small piece Cinnamon
- 3 no Cardamom
- 4 no Clove
To grind
- 3 no Onion
- 5 no Garlic cloves
- a small piece Ginger
- 3 no Tomato
Spice powder
- As req Salt
- 1/4 tsp Turmeric powder
- 1 tbsp Coriander powder
- 1 tsp Red chilli powder
- 1 tsp Kashmiri chilli powder
- 1/2 tbsp Garam masala
Cashew paste
- 20 no Cashew
- To soak Water
To garnish
- 1 tsp Kasuri methi
Instructions
Prepare the Baby Potatoes
- Steam cook or deep fry the baby potatoes until tender. If the baby potatoes are slightly large, cut them in half before cooking.
Get the Gravy Ingredients Ready
- While the potatoes are cooking, prepare the masala base:
- Grind onions along with garlic and ginger into a smooth paste. For added aroma, you can also include 2 green cardamoms while grinding.
- Grind tomatoes separately into a fine puree.
- Soak cashews in hot water for about 20 minutes. Once softened, grind into a smooth paste and set aside.
Make the Masala Gravy
- Heat ghee in a heavy-bottomed pan. Add whole spices like cardamom, cloves, and cinnamon. Sauté for a few seconds until aromatic.
- Add the onion-ginger-garlic paste and sauté until it turns light brown.
- Now, add the tomato puree along with salt, turmeric powder, red chilli powder, coriander powder, and garam masala.
- Cook this mixture for a few minutes until the raw smell disappears and oil begins to separate.
Bring the Curry Together
- Add water to adjust the gravy consistency as desired.
- Gently add the steamed or fried baby potatoes. Mix and bring the curry to a boil.
- Stir in the cashew paste and a spoonful of curd (yogurt). Mix well and simmer for a few minutes.
Final Touch
- Sprinkle crushed kasuri methi (dried fenugreek leaves) for a burst of flavor.
- Serve hot with roti, naan, or rice.
INSTRUCTIONS
Prepare the Baby Potatoes
- Steam cook or deep fry the baby potatoes until tender. If the baby potatoes are slightly large, cut them in half before cooking.
Get the Gravy Ingredients Ready
While the potatoes are cooking, prepare the masala base:
- Grind onions along with garlic and ginger into a smooth paste. For added aroma, you can also include 2 green cardamoms while grinding.
- Grind tomatoes separately into a fine puree.
- Soak cashews in hot water for about 20 minutes. Once softened, grind into a smooth paste and set aside.
Make the Masala Gravy
- Heat ghee in a heavy-bottomed pan. Add whole spices like cardamom, cloves, and cinnamon. Sauté for a few seconds until aromatic.
- Add the onion-ginger-garlic paste and sauté until it turns light brown.
- Now, add the tomato puree along with salt, turmeric powder, red chilli powder, coriander powder, and garam masala.
- Cook this mixture for a few minutes until the raw smell disappears and oil begins to separate.
Bring the Curry Together
- Add water to adjust the gravy consistency as desired.
- Gently add the steamed or fried baby potatoes. Mix and bring the curry to a boil.
- Stir in the cashew paste and a spoonful of curd (yogurt). Mix well and simmer for a few minutes.
Final Touch
- Sprinkle crushed kasuri methi (dried fenugreek leaves) for a burst of flavour.
- Serve hot with roti, naan, or rice.
