After trying this popular Indian potato curry in a creamy and delicious spiced yogurt gravy, I wondered why I had never tried preparing this dish at home….well that’s not until last week.  It is known to be popular in the Kashmiri region.  Knowing how much my husband loves potatoes, I knew this would be a treat for his taste buds.  The authentic way of cooking Dum Aloo is to cook it under pressure.  The edges are sealed with a dough to ensure that no steam escapes, but naturally I took a short cut 🙂



Dum Aloo (Indian Potato Curry)


  • 250 gm potatoes soaked in water then boiled
  • 3 large tomatoes boiled and pureed
  • 2 onions chopped
  • 2 green chilies
  • 2 tablespoons cashews soaked in water
  • 1 1/2 tablespoons ghee
  • 3 tablespoons yogurt
  • 1 tsp sugar
  • 1 tsp fennel powder
  • 1 tsp red chili powder
  • salt to taste
  • 1 tsp garam masala
  • 2 cardamom
  • 4 pods of garlic
  • 1 teaspoon ginger
  • 3 cloves
  • 3 sticks of cinnamon


  1. Grind chopped onion, garlic, ginger, chilies and cashews to a smooth paste in blender.
  2. Heat ghee in pan, stir in cinnamon, cloves and cardamom.  Stir this around for a few seconds.
  3. Next, mix the onion paste, stir it around and cook for 8-10 minutes until fairly dry.
  4. Add the tomato that you’ve pureed and stir well till incorporated.
  5. Now add the dry spices.  Garam masala, fennel powder, chili powder, salt, sugar and yogurt.
  6. Mix all of the above really well, making sure there are no lumps, till smooth.
  7. Throw in the boiled potatoes.  If you choose you can deep fry the potatoes first for a nice crunchy exterior.  But I opted not to.
  8. Stir well until incorporated, now add a cup of water and close the lid and simmer for 10-12 minutes.
  9. Add chopped cilantro and serve.


The cashews and yogurt rendered this dish creamy and velvety without the heavy cream.  Served with sauteed baby broccoli and naan bread.  Enjoy!

23 Replies to “Dum Aloo (Indian Potato Curry)”

    1. Thanks Liz 🙂 You’re absolutely right, I don’t miss the meat one bit. I’m trying to slowly incorporate more and more vegetarian dishes into the menu and I’m definitely not missing the meat.

      Liked by 1 person

      1. Thanks so much Loretta! I am really tied up with some work or other. And one more thing I wanted to say was your posts are not showing on my reader. I have to google your website or reach you through your previous comments. WordPress is having lot of lags nowadays.
        Have a wonderful week dear


  1. We both had dum on our minds for sure:) I am sure your hubby must be happy with the delicious Dum Aaloo.
    I like that the gravy is so creamy without using cream. Perfectly paired with the naan and broccoli!

    Liked by 1 person

  2. Oh yes, please! I don’t know why I don’t post more curries – maybe because so many great cooks that I rub elbows while blogging with do them so well.What a gorgeous dish, and beautiful presentation. I’m making this for sure!!


    Liked by 1 person

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