Dum aloo is a popular North-Indian dish. The original version of the recipe requires the baby potatoes to be deep fried. Here is a healthier version with boiled potatoes. Check out the recipe.

Preparation Time: 15 minutes
Cooking Time: 25 to 30 minutes

  • 6-8 very small potatoes (boiled and peeled)
  • 2 tomatoes (medium-sized) (pureed)
  • 2 tbsp curd
  • 2 tbsp cooking oil
  • 1 tsp coriander powder
  • 1/2 tsp red chilli powder
  • 1/2 tsp garam masala
  • 1/4 tsp turmeric powder
  • Salt to taste
  • 1 tbsp coriander leaves (finely chopped)
  • 1/2 lemon (optional)
  • A pinch of kasuri methi (optional)

For grinding into paste:

  • 1 big onion
  • 1 green chilli
  • 1 inch ginger
  • 2 garlic cloves

Preparation Instructions:

  • Heat oil in a pan, add onion-ginger-garlic paste and fry for 5 minutes. Now add tomato puree and salt. Simmer over medium flame till the raw smell of tomatoes goes off (approx 10 – 15 minutes).
  • Add coriander powder, red chilli powder, turmeric powder and garam masala and cook the spices well.
  • Add potatoes and cook for 5 minutes. Add yogurt, mix well and cook for 2 minutes. Turn off the stove and garnish with coriander leaves, kasuri methi (optional) and lime juice (optional).
  • Serve hot with rice or roti for a perfect Indian dinner.


  • Add curd at the end and don’t cook it much otherwise the gravy will become curdling which will not taste good.
  • Don’t cut the potatoes into pieces. Use them as whole.

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