Dum Aloo / Baby Potatoes In Spicy Yogurt Sauce

  • Baby Potato: 15 to 17
  • Oil: to deep fry
  • Onion: 1 (chopped)
  • Garlic: 1 tsp (finely chopped)
  • Ginger: 1 tsp (finely chopped)
  • Coriander: 4 strings (chopped)
  • Oil: 1 tbsp
  • Water: 1 cup
For Grinding:
  • Onion: 1 big (chopped lengthwise)
  • Cumin Seeds: 1/4 tsp
  • Cardamom: 2
  • Cinnamon: 1 inch
  • Clove: 5
  • Mace/Javitri: 1/4 tsp (optional)
  • Cashew nuts: 10
  • Fried Baby Potato: 1 (optional to increase thickness to gravy)
  • Yogurt/Curds: to grind (instead of water)
  • Oil: 1 tbsp
To Marinate:
  • Yogurt/Curds: 2 cups
  • Coriander Powder: 1 tsp
  • Chilly Powder: 2 tsp
  • Fennel Seeds Powder/Saunf powder: 1/4 tsp
  • Salt: 1/2 tsp

  • Wash baby potatoes.
  • Pressure cook potatoes for 1 whistle or boil in the pan until it is parboil.( Ensure potatoes are totally immersed in water.)
Note: Don’t boil potatoes too much otherwise it gets mashed. (Normal big potatoes can also be used by cutting it into pieces.)
  • Let pressure comes down a bit.
  • Open the lid & peel potatoes.
  • Pierce all around each potato with a fork or tooth-pick.
  • Heat the oil in wok.
  • Deep fry potatoes till it changes colour slightly & gets coated.
Note: Don’t fry too much. Potatoes are fried to avoid it mashing in the gravy. You can also bake it in the oven by brushing some oil on potatoes.

To Marinate: 

  • In a mixing bowl add yogurt, coriander powder, chilly powder, fennel seeds powder & 1/2 tsp salt (listed as Marinate Ingredients). Mix well.
  • Add fried potatoes. Mix & keep aside.
For Grinding: 

  • Heat the oil in the non stick pan.
  • Add clove, cardamom, cinnamon, mace, cumin seeds & cashew nuts, saute for few seconds.
  • Add onion saute till it gets transparent.
  • Turn off the heat.
  • Let it cool.
  • Pour it to a blender with 1 fried baby potato.
  • Grind it to a paste add little yogurt instead of water while grinding.

  • Heat 1 tbsp oil in a non stick pan.
  • Add ginger & garlic saute till raw smell goes.
  • Add onion & 1/4 tsp salt saute till it turns golden brown.
  • Add grinded paste saute for 1 minute.
  • Add marinated mixture, mix gently & close the lid.
  • Cook it for 5 minutes.
Note: If not using nonstick pan make sure to stir in between. Little oil is used as Yogurt leaves oil when cooked.

  • Add 1 cup water or to the required gravy consistency.
  • Taste & adjust the seasoning & close the lid for 5-7 minutes.
  • Add coriander, stir.
  • Dum Aloo is ready to serve with chapati, naan, puri, rotis (Indian breads).
Related Recipes:
To buy “Read To Eat Indian Foods” Here

To buy “Indian Spice Powders” Here

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aipi said...

My all time fav ~ can have it everyday :D Your version sounds yum!
Us Masala

Reshmi Mahesh said...

Yummy and delicious recipe...love this..

divya said...

Looks delicious and heavenly. Love the color.

Rachana said...

I love dum aloo...mouthwatering!!!

Prathima Rao said...

Spicy & yummy gravy!!! Classic & all time fav dish!!
Prathima Rao
Prats Corner

Ganga Sreekanth said...

my fav...looks yummy

Sonia ~ Nasi Lemak Lover said...

Nice click!

soujanya said...

aloo looks grt!!!loved ur version...
nicely explained..
my first visit here...you had a lovely space..liked your collection of recipes..keep going..

Anonymous said...

so delicious.....

Anonymous said...

simply superb...yummy yummy

Santosh Bangar said...


Treat and Trick said...

Simply mouthwatering!

Indian Khana said...

Love this ...I do little different way ...have it my blog too

Gita Jaishankar said...

Nice step by step pictures....dum aloo looks very delicious :)

Mehjabeen Arif said...

Looks too good..

Jabeen's Corner

Ongoing Event-Iftar nights

Unknown said...

Thanks for stopping by.....love you space too!

Happy to follow you....


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