Dum aloo recipe with stovetop & Instant pot instructions. Easy, delicious, creamy & flavorful restaurant style dum aloo recipe made by simmering potatoes in a spicy onion tomato & yogurt gravy. . Dum aloo is one of the classic Indian dishes served in a special meals like weddings, celebrations or festivals . Dum translates to steam cooked & aloo to potatoes. So dum aloo translates to potatoes that are steam cooked.
In Indian cuisine there are a lot of dishes that are made by dum cooking. Dum biryani, dum aloo, dum baingan are some of the popular dishes.
These dishes are cooked by sealing the pot to trap the steam. These are basically slow cooked which makes the dishes very flavorful & delicious.
There are different ways a dum aloo is made. Some use besan, some use only spice powders & some use both besan & yogurt. The dum aloo recipe shared here is made with basic ingredients in the simplest way and does not use besan or gram flour.
You can find the Instant pot instructions in the recipe card below.
Step-by-step photos
Preparation for dum aloo recipe
1. I have used baby potatoes, but you can also use large potatoes. Wash, peel & cube them to 1½ inch. If using uneven sized baby potatoes, cut the large size ones to make all of them the same size. This way they cook evenly.
2. Bring 3 to 4 cups water to a boil in a pot. Then add the potatoes and boil them till half cooked. To check, prick the potato with a fork. You should feel it hard but not very hard. Remove them from water and cool completely. Also ensure there is no water over them.
3. This step is optional but the texture of potatoes fried in oil is very nice. Pour 3 tablespoons oil to a wide non-stick and heat it. Add the potatoes and fry them on a medium high heat until golden.
4. I drained off the oil after 2 minutes and pan roasted them until golden. I do this just to avoid heating oil for a long time. You may do the same. Set these aside. Prick each of them with a fork in 3 times.
5. Boil onions in 2 cups water until transparent for about 6 to 8 mins. Drain them & rinse well. Add the cooled onions, tomatoes and cashews to a blender jar.
Tip: Boiling the onions will remove the pungent smell & bitter taste from the onions. However I have used them raw here as I don’t have the bitter taste problem. I highly recommend this step.
6. Make a smooth paste. If your blender is not strong enough then filter the puree otherwise the gravy will not be smooth enough.
How to make dum aloo recipe
7. Heat the pan with 2 tablespoons oil. Add bay leaf & green cardamom. Saute just for a minute. Add ginger garlic paste and green chili (optional). Saute until the raw smell goes off for about a minute.
8. Add the ground onion tomato puree.
9. Saute until the paste thickens and raw smell goes away.
10. Add salt, turmeric, red chilli powder, sugar, garam masala, fennel seeds powder & coriander powder. I used this punjabi garam masala.
11. Saute until the onion tomato masala begins to leave the sides of the pan. Make sure the raw smell has completely gone before you proceed with the next step.
12. Add yogurt to a small bowl and whisk it until smooth. Then add 2 tablespoons of the onion tomato masala to it. Mix all of them well and add it back to the pan. This prevents the yogurt from curdling.
[Note: Actually I add it directly to the pan and it never curdles. But I hear a lot of people say it curdles. If the yogurt is very runny it may. So this tip works well even if the yogurt is runny.]
13. Saute until it thickens and bubbles.
15. Add the fried potatoes and then ½ cup water. If needed add ¼ cup more.
16. Bring the gravy to a boil. Cover with a air tight lid or foil. Then dum cook on a very low flame for 5 to 7 mins. Check whether the potatoes are soft cooked. Make sure the gravy has reached a thick consistency. It thickens a bit more when cooled.
15. Add crushed kasuri methi. Cook for just a minute. Switch off.
Transfer to a serving bowl. Keep dum aloo covered until you serve. Serve with plain paratha, laccha paratha, naan, roti, plain basmathi rice or jeera rice.
Tips to make dum aloo
In restaurants to make dum aloo recipe, most times potatoes are deep fried which impart a great unique melt-in-the-mouth texture to the potatoes.
They turn light, tender, delicious and flavorful when added to the spicy gravy. This texture can however not be got by just boiling or steaming them.
For a home cooked dum aloo recipe to make the dish healthy, the potatoes can be boiled and used. However I have parboiled them for 3 to 4 mins, then fried them in 3 to 4 tbsp oil for 3 to 4 mins.
Then drained the oil and fried until golden. Then they are added to the gravy and dum cooked for a brief time. The dum cooking process makes the aloo very flavorful and delicious.
Servings suggestions
Dum aloo goes great with ghee rice, plain basmati rice, jeera rice, lachha paratha, plain paratha, puri, naan or roti.
More Indian potato recipes
Potato curry
Aloo gobi
Potato kurma
Recipe
Dum aloo recipe
Dum aloo recipe (Stovetop & Instant pot)
For best results follow the step-by-step photos above the recipe card
Ingredients (1 cup = 240ml )
- 400 to 500 grams potatoes (1 lb or 25 small baby potatoes)
- 1¼ cup onions cubed (2 medium, 230 grams)
- 1 cup tomatoes chopped (2 medium, 180 grams)
- 12 cashew nuts or almonds
- 2 to 3 tablespoon oil
- 1 green chilli chopped (optional)
- 1 teaspoon ginger garlic paste (or 1 inch ginger & 3 garlic cloves finely minced)
- ¾ teaspoon salt (adjust to taste)
- ¾ to 1 teaspoon sugar to balance the flavors
- ¼ cup plain yogurt (thick curd) (refer notes)
- 1 tablespoon coriander leaves finely chopped for garnish
Spices for dum aloo
- 1 bay leaf (very small or half)
- 2 green cardamom
- 1 teaspoon garam masala (adjust to taste)
- 1 teaspoon coriander powder
- ¾ to 1 teaspoon kashmiri red chilli powder (low heat kind, or paprika)
- ¼ teaspoon turmeric powder
- ¼ teaspoon fennel seeds powder (optional, but recommended)
- 1 teaspoon kasuri methi (dried fenugreek leaves)
Instructions
Preparation for dum aloo
- Wash and peel potatoes. If using large potatoes, then cube them to equal size about 1½ inch each. If using baby potatoes make sure all are of the same size.
- Bring 3 to 4 cups of water to a rolling boil in a pot. Then add the potatoes. Boil them until they are half cooked. To check, prick them with a fork, you will feel them hard but not very hard. Remove them from water with a slotted spoon. Set aside to cool & dry.
- This step is optional but gives a good texture to the potatoes. Heat 3 tablespoons of oil in a non-stick pan. Add the potatoes and shallow fry them on a medium high flame until golden. Remove them to a plate.
- Prick each aloo with a fork 3 times so it absorbs the flavors of the gravy. Ensure you don't overdo this and break them.
- Bring 2 cups of water to a boil and add onions to it. Boil for 6 to 8 minutes until they turn pale and transparent. Drain them completely & rinse with cold water. Drain again.
- Add them to a blender jar along with cashews and tomatoes. Make a smooth puree. If you do not have a powerful blender, then filter the puree. Keep this aside.
Making dum aloo recipe
- Heat a pan with 2 tablespoons oil. Add bay leaf and cardamom. Then add ginger garlic paste & fry until the raw smell goes away.
- Add the onion tomato paste and saute until the raw smell goes away and the paste thickens slightly.
- Next add chili powder, garam masala, coriander powder, salt, fennel seeds powder, sugar and turmeric.
- Saute until the masala becomes thick, smells good and aromatic. (check step-by-step photos above)
- Meanwhile, whisk yogurt in a small bowl until smooth. Then add 2 tablespoons of the onion tomato masala to the whisked yogurt. Mix it well and add back to the pan.
- Saute until the masala turns thicker. Add potatoes and pour ½ cup water. Stir well to make a gravy. If needed add more water as required. Bring the gravy to a boil.
- Cover with a tight lid or foil. Dum cook on a low heat for 5 to 7 minutes. At this stage the gravy must be thick and potatoes fully cooked.
- Sprinkle crushed kasuri methi. Taste test and add more salt if needed. Turn off.
- Lastly sprinkle coriander leaves and transfer dum aloo to a serving bowl. Keep covered until dum aloo is served.
- Serve it with basmati rice, roti, butter naan or even with flavored rice like jeera rice, ghee rice or pulao.
Instant pot Instructions
- Bring 1 ½ cups water to a rolling boil in a small pot. Add the cubed onions and boil them for 6 to 8 mins, until transparent. Drain them completely and rinse with cold water. Drain again.
- Add these to a blender jar along with tomatoes & cashews. Blend to a smooth puree.
- Peel and dice the potatoes to 1 ½ inch pieces & keep them in water.
- Press the SAUTE button on the Instant pot and pour oil to the steel insert.
- Add bay leaf and green cardamoms to the hot oil. Followed by ginger garlic paste.
- Saute for 30 to 60 seconds until the raw smell goes away.
- Then add the onion tomato paste, red chilli powder, garam masala, coriander powder, salt, sugar and fennel powder.
- Saute for 3 to 4 until the mixture turns slightly thicker.
- While this is done, whisk yogurt in a small bowl until smooth. Take 2 tablespoons of the onion tomato masala to the yogurt and mix it well. Pour it back to the pot.
- Mix everything well and saute for another 3 to 4 minutes. The mixture turns very aromatic and you will get the caramelized smell. The raw smell of tomatoes has to go away by then. Do not burn. Press CANCEL button.
- Pour 1 ¾ cups water and deglaze the pot with a wooden spatula to release the bits of masala stuck at the bottom. Do not skip this step.
- Drain the water from diced potatoes and add them here. Taste test the gravy and add more salt if needed.
- Secure the Instant pot with the lid and position the steam release value to sealing. Press PRESSURE COOK button and set the timer to 4 minutes.
- The IP beeps when it is done. Wait for 6 to 7 minutes and then release the pressure manually by gently moving the steam release handle to venting.
- You see the dum aloo gravy is almost thick yet slightly runny. The potatoes also will be perfectly done. Crush kasuri methi and add it.
- Press SAUTE button and let it cook for 30 to 60 seconds. The gravy will thicken further after cooling.
- Garnish with coriander leaves and serve with naan or plain basmati rice.
NUTRITION INFO (estimation only)
Notes
- Some kind of onions taste bitter when pureed raw directly. So boil the onions and make a paste along with tomatoes and cashews.
- Dum aloo in restaurants is made by deep frying the potatoes until golden. This makes them light, tender and really delicious when added to the gravy. You can either deep fry, shallow fry or just boil and use them in this dum aloo recipe.
- Avoid using sour tasting yogurt as it makes the gravy sour. If you do not eat yogurt then you may replace it with another 8 cashews or almonds.
- Do not reduce the spices in the curry as it really helps to balance the tang from the yogurt.
- This recipe has been tested in a 6 qt IP with diced potatoes.
Alternative quantities provided in the recipe card are for 1x only, original recipe.
For best results follow my detailed step-by-step photo instructions and tips above the recipe card.
© Swasthi’s Recipes
Srivani N says
Nice recipe short and easy my son loved it
swasthi says
Glad to know!
Thank You
Sujatha Ernest says
Followed the recipe to the T and it turned out so flavourful. Kids loved it. Thank you for this wonderful recipe.
swasthi says
Hi Sujatha
You are welcome! Glad your kids loved it. Thank you!
🙂
Misbah Shaikh says
Thank you so much for your easy and spot-on explanations throughout the recipe. I made it for the first time at home and my siblings loved it, my mom is a great cook but she works abroad, and being a single parent she barely gets time off. That’s why as an elder sister I keep looking for new recipes to keep my siblings surprised. I just want you to know your recipes are much much appreciated!♥️
swasthi says
Hello Misbah
Glad to know you! You are most welcome.
So happy to know the recipes are helping. Thank you so much!
🙂
Sunil Ganguli says
Was quite quick to make. Extremely tasty recipe. Just loved it, as did all my friends who had lunch with me. Thanks.
swasthi says
Glad to know!
Thank you
Rita Gauba says
I use many of your recepies and find them very good.
swasthi says
Thank you
Prabhesh says
I tried making this and it turnsout very good.. simple and very delicious… thank you for sharing… we loved it..
swasthi says
You are welcome! Glad to know it turned out good.
Thank you!
Deepa Mavani says
Very well explained with pictures, Everyone loved this recipe, thank you
swasthi says
Glad to know Deepa!
Chloe says
I love your recipes and all their helpful details Swasthi! I’m gaining a better understanding of Indian cooking, thanks to you. With this recipe, I skipped the whole and ground chilis (making for young children) and used Greek yogurt (I saw another comment where you said that was fine) but the end result was a bit more sour and less flavorful than I expected. Should I use cream next time (couldn’t find curds, even at our Indian grocer)?
I also didn’t find the ground coriander called for in the recipe in any of the cooking steps. Was it meant to be used somewhere?
Thank you!!
swasthi says
Hi Chloe
Thank you so much! Ground chili is very important in this recipe to balance the sour taste from yogurt. I use this homemade curd/ yogurt. I haven’t tried with cream. Instead you can up the cashews & that works well. I think the sour yogurt dominated the other flavors. Coriander powder is optional and is added along with the garam masala. I have updated the post with more details. Hope this helps.
Sheetal P Mote says
Great recipe. Even though I choose to not add the cashewnuts, it still turned out to be super delicious.
swasthi says
Thanks Sheetal
Nishi Ali says
I made this for the first time and my husband literally licked the plate with his tongue coz it was so delicious
swasthi says
Very glad to know it turned out delicious. Thank you so much!
Dee says
Hi. I was wondering if you could clarify something for me. What do you mean by sour yoghurt, just curious if I could use plain Greek yoghurt. Thank you!
swasthi says
Hi Dee,
Yes you can use plain greek yogurt. Sour yogurt is just the plain yogurt that has turned sour.
Retu says
Very nice recipe.very simple and easy to cook.keep posting this type of easy and delicious food item.
Thanks
swasthi says
Hi Retu,
You are welcome. Yes sure will keep posting! Thank you!
Kausik says
Hello, I make non-veg dishes regularly for my daughter but tried your dum aloo recipe first time and it was awesome. She wants dum aloo regularly now😊 Thanks so much for such a nice recipe. Keep posting.
swasthi says
Hi Kaushik,
You are welcome. Glad your daughter liked it. Yes sure, will keep posting.
Dipali says
Awesome dum aloo recipe. I made this so many times. I grill the tandoori aloo following your tandoori chicken masala and later add them to the masala. My friends and family love my cooking very much. Thank you for the awesome recipes.
swasthi says
Hi Dipali
You are most welcome. Wow! loved your idea of grilling the potatoes with tandoori masala instead of frying. Thanks much for trying the recipes. Glad it turned out good!
🙂
Sanchita says
Hi!
I tried your aloo dum recipe… It was just yum!!
Thanks a lot.. keep posting… Will follow you regularly now🙂
swasthi says
Hi Sanchita,
You are welcome. Glad you liked the dum aloo. Thank you.
🙂
Harini says
Hi Swasthi, I tried your palak paneer it came out very good. Can I make this without onion and garlic. Will it still taste good. Thanks for such good recipes.
swasthi says
Hi Harini,
You are welcome. Onion is used here to balance the tang from tomatoes and yogurt. If onion is skipped the gravy may taste very sour. You can use 6 more cashews or 2 tbsps of roasted besan as a substitute to onion. If using besan, dry roast it very well on a medium flame until aromatic and puree it with tomatoes and cashews. Hope you enjoy it.
🙂
Subha says
Hi Swasthi, I follow your recipes only and it turns out to be fabulous. Your recipes are simple with great taste & flavor. Keep posting new recipes. Thank you
swasthi says
Hi Subha,
You are welcome. Thanks for trying. Glad the recipes are helpful.
🙂
Supreet says
Nicely explained … Thanks my dish is a hit!
swasthi says
Welcome Supreet
Glad yours turned out good!
Vedasmrita says
Thanks for the recipes.. I made dum aloo and quite a couple of other recipes.. The dishes turned out to be lip smacking…The best part of your recipes are that the ingredients are simple and the steps are easy to follow. Keep posting nice recipes… All the best👍💯
swasthi says
Hi Vedasmrita,
You are welcome. Thank you so much for trying the recipes. So happy to know the food turned out good.
🙂
Pallavi says
Can I use red potatoes?
swasthi says
Yes you can use
Mel says
Hi Swasthi,
The recipe states to use methi (fenugreek seeds?) or fenugreek leaves. I’ve read that the flavors of the seeds and leaves are different. Is that true? Will the dish taste different depending on which one I use? Can the two be used interchangeably?
Also, I just bought a bag of dried fenugreek leaves. Is there an efficient way to separate the leaves from the stems or a brand you recommend that has less leaves?
Thank you very much,
Mel
swasthi says
Hi Mel
I have mentioned it as dried fenugreek leaves. We use the leaves along with the stems as most of the flavor comes from the stems.I usually keep the leaves in the fridge. They will turn crisp. Just before adding to the curries, I crush them in my palm and add. The stems will get crushed as they are crisp and turn to small bits. The flavor comes out well this way. Hope this helps.