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Photo of EASY DUM ALOO by Renica Rego at BetterButter


Renica Rego
15 minutes
Prep Time
20 minutes
Cook Time
4 People
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A delicious restaurant-style gravy that's great with both rotis or rice.

Recipe Tags

  • Veg
  • Easy
  • Punjabi
  • Main Dish

Ingredients Serving: 4

  1. 10-15 baby potatoes
  2. 2 large onions roughly chopped and sauteed in a little oil
  3. 2 tbps tomato puree
  4. 1 tbsp cashewnuts
  5. 2 tsp ginger- garlic paste
  6. 3-4 tbsp curd
  7. Oil and salt as required
  8. 1-2 Bay leaves
  9. 2 cardamom pods
  10. 1 star anise
  11. 1 tsp Kashmiri chilli powder
  12. 1/4 tsp turmeric powder
  13. 1/2 tsp garam masala powder
  14. 1 tsp Kasuri methi
  15. 1/2 tsp sugar


  1. Boil potatoes until firm. Peel and shallow fry in a little oil until golden. Set aside.
  2. Grind the onions, tomato puree and cashewnuts to a fine paste.
  3. Heat oil and saute bay leaf, star anise and cardamoms. Add ginger-garlic paste and saute well.
  4. Add ground paste and saute for a couple of minutes.
  5. Now add the turmeric, chilli and garam masala powders. Saute until masala is well cooked. (2-3 mins).
  6. Beat the curd with sugar and add that it. Keep stirring for 2-3 minutes until well mixed.
  7. Now add the potatoes and a little water (about 1/2 cup or as per consistency required). Mix well, let it come to a boil and then let simmer on a low flame for about 10 mins. Make sure the lid is tight so no steam escapes from the pot.
  8. Lastly add the kasuri methi and simmer for a further minute or two.
  9. Serve with freshly made rotis or steamed rice.

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