Dum Aloo Recipe – Eats Now

Name: Dum Aloo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 -12 baby yellow potatoes; 1 medium sized chopped onion; 2 medium sized tomatoes, halved; 3 garlic cloves, peeled; 1 handful cashew nuts; 1 teaspoon chili powder; 1/2 teaspoon turmeric powder; 1 tablespoon coriander powder; 1/4 teaspoon ginger powder; 1 tablespoon fennel powder; 1 cinnamon stick; 3 -4 cloves; 3 cardamom pods; 1 teaspoon cumin seeds or 1 teaspoon jeera powder; 1 pinch asafoetida powder or 1 pinch hing; 1/4 cup finely chopped coriander leaves; 1 tablespoon oil

Servings: persons

10 -12 baby yellow potatoes
1 medium sized chopped onion
2 medium sized tomatoes, halved
3 garlic cloves, peeled
1 handful cashew nuts
1 teaspoon chili powder
1/2 teaspoon turmeric powder
1 tablespoon coriander powder
1/4 teaspoon ginger powder
1 tablespoon fennel powder
1 cinnamon stick
3 -4 cloves
3 cardamom pods
1 teaspoon cumin seeds or 1 teaspoon jeera powder
1 pinch asafoetida powder or 1 pinch hing
1/4 cup finely chopped coriander leaves
1 tablespoon oil

1
Soak Cashew nuts in water for around 15 mins.
2
Boil the potatoes and peel them properly.
3
Prick each potato with a fork to allow the gravy to ooze in and flavor the potatoes.
4
Grind the onion, tomatoes, garlic and cashews to form a smooth paste.
5
In a bowl mix chili powder,coriander powder,ginger powder and fennel powder, add water and combine well to form a paste. Keep it aside.
6
Heat oil in a wok and add cardamom,cloves,cinnamon and cumin seeds and let it crackle.
7
Add in asafoetida and turmeric powder and the prepared masala paste, Stir well for a minute.
8
Add the onion tomato puree to it and bring it to boil.
9
Cook this sauce for about 5 mins stirring in between.
10
Add the boiled potatoes,salt and mix well, add water as required for the gravy.
11
Bring to boil and then simmer for 10 mins.
12
Sprinkle with chopped coriander and switch off the flame.
13
Serve with rice or roti.

421

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 10 -12 baby yellow potatoes, 1 medium sized chopped onion, 2 medium sized tomatoes, halved, 3 garlic cloves, peeled, and more.

Yes, Dum Aloo falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Dum Aloo

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions