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Photo of Dum aloo by Jonnadula Madhu at BetterButter

Dum aloo

Jonnadula Madhu
10 minutes
Prep Time
30 minutes
Cook Time
6 People
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Dum aloo is a famous recipe from Kashmir cuisine. Baby potatoes are boiled and then fried in oil and then added in yogurt sauce.

Recipe Tags

  • Veg
  • Easy
  • Everyday
  • Jammu and Kashmir
  • Shallow fry
  • Side Dishes
  • Healthy

Ingredients Serving: 6

  1. Baby potatoes- 1 kg
  2. yogurt- 1 cup
  3. salt- as per our taste
  4. turmeric- 1tsp
  5. Kashmir red chilli powder-1 tbsp
  6. ginger garlic paste- 1 tbsp
  7. onions- 3
  8. tomatoes- 3
  9. Shajeera- 1tsp
  10. Elachi-2
  11. coriander seeds-1tbsp
  12. jeera- 4 spoons
  13. Garam masala Powder- 1tsp


  1. Boil potatoes with salt in pressure cooker for 1 whistle.
  2. In a non stick pan, heat oil and add cloves, cardamom, Cinnamon, onions, ginger garlic paste, Coriander seeds, shajeera, jeera and fry for few minutes and add tomatoes and cook well. After 20 minutes, transfer it to a blender .
  3. Blend it to a smooth paste along with salt, turmeric ,chilli powder and yogurt.
  4. Remove the whistle of pressure cooker and then peel the skin of potatoes and prick it with a fork and keep aside.
  5. In a non stick pan, add oil and shallow fry till the potatoes get golden brown colour and then add yogurt paste to it along with water to make a silky sauce and let it cook for 20 min. ( in general, baby potatoes are deep fried)
  6. When the gravy thickens, add garam masala and sprinkle coriander leaves and switch off the stove and serve hot with chapathis or naan.

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