Updated: Aug 26, 2020


  • 10 baby potatoes / aloo

  • 2 cups water, or as required, ½ tsp salt

  • 4 tbsp oil, 1 tsp kashmiri chilli powder, ½ tsp turmeric


  • spice mix provided 

  • ½ onion, thinly sliced, ¾ tsp ginger-garlic paste

  • 1 large tomato, finely chopped ,10 cashews


  • 1 tsp oil

  • ¾ tsp jeera / cumin seeds

  • 1 - 1½ tsp chilli powder, adjust to your spice level

  • ¼ tsp turmeric powder,n¾ tsp coriander powder

  • salt to taste, ¼ tsp cumin powder / jeera powder, optional

  • ¼ cup curd / yogurt, 1 tsp kasuri methi / dry fenugreek leaves

  • ¾ - 1 cup water, adjust to required consistencyfew coriander leaves, finely chopped

Aloo preparation recipe:

  1. firstly, pressure cook 8 baby potatoes with 2 cups of water and salt. pressure cook for 1-2 whistle. once pressure releases, allow the potatoes to cool. then peel off the skin from the potatoes. poke / prick all over the potatoes well with fork. do not break the potatoes, be gentle.

  2. in a large kadai, add 4 tbsp of oil.

  3. once the oil turns hot, add chilli powder and turmeric powder.

  4. immediately, add the boiled potatoes.

  5. saute till they turn golden brown. approx. 3-5 minutes. then keep the fried aloos aside.

Masala paste / gravy recipe:

  1. to the same oil, add spices like cinnamon, cloves and cardamom. saute till they turn fragrant.next add in sliced onions and saute till they turn translucent.

  2. once the raw smell on ginger-garlic disappears, add chopped tomatoes and 

  3. saute till they turn soft.

  4. also add few cashews and saute. turn off the flame.

  5. once the mixture is cooled, blend to smooth paste without adding water.

Dum aloo recipe:

  1. in a same kadai, add a tsp of oil along with cumin seeds. nce they splutter, add prepared masala paste and fry for 5-6 minutes

  2. once they splutter, add prepared masala paste and fry for 5-6 minutes.

  3. now add spices like chilli powder, turmeric powder, coriander powder, cumin powder and salt to taste.

  4. continue to fry till oil separates

  5. turn the flame to low and add curd. give a good mix.

  6. add 1 cup of water or as required to adjust the consistency.

  7. finally, add fried aloos and cook for 20 min.

  8. lastly add some crushed kasuri methi.

  9. garnish with coriander leaves and serve dum aloo hot with rice, chapathi or naan.


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