dum aloo {potato curry}


Low calorie but not compromising on the flavours of dum aloo , try it !


serves 4-5 people

750 gms baby potatoes
3-4 tablespoons oil
1 teaspoon turmeric
1/2 teaspoon red chilli powder
1 teaspoon garam masala
1 teaspoon coriander powder
1 teaspoon jeera / cumin powder
1 teaspoon cardamom powder
salt to taste
1 cup yoghurt
1 cup water
coriander for garnish
1 teaspoon fresh cream for garnish (optional)
1 teaspoon kasuri methi

for the masala
12-13 kashmiri red chillies
1/2 cup boiling water
1 inch cinnamon stick
2 cloves
1 medium onion , roughly chopped
2 medium tomatoes, roughly chopped
1 inch ginger , chopped
2-3 cloves small garlic




  • ​in a pressure cooker , cook the baby potatoes with a little salt.
  • cool them completely and peel the skin.
  • in a bowl add the red chillies and 1/2 cup boiling water.
  • cover and allow it to soften for 10-15 mins.
  • in a pan , heat a tablespoon of oil .
  • add turmeric and red chilli powder.
  • add the baby potatoes and fry the potatoes until golden.
  • keep flipping the sides for even colour.
  • remove the potatoes and keep aside.
  • heat the pan and add a teaspoon of oil.
  • add cinnamon stick , cloves , onions and tomatoes.
  • saute for 3-4 mins and cool .
  • transfer to a mixie jar and add the soaked red chillies.
  • use the soaked water to help make a smooth masala paste.
  • heat another tablespoon of oil.
  • add jeera , cumin , cardamom and garam masala powders.
  • saute for a few seconds and add the masala paste.
  • on a low flame cook until oil seperates.
  • add yoghurt and keep stirring until the gravy starts to boil.
  • this prevents the yoghurt from splitting.
  • add the potatoes and a cup of water .
  • add salt to taste and cover .
  • cook on a medium flame for 8-10 mins.
  • add a teaspoon of crushed kasuri Methi .
  • garnish with Coriander leaves and fresh cream .
  • serve hot with chapati/roti/naan .

Published by

Heap of Spice

daughter, daughter in law , wife, mother of two, sister ,aunt , homemaker 😃

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