By Aditi Saraswat
December 10, 2025
Dum aloo may appear to be very fancy, but it requires very basic ingredients to make. Slow-cooked potatoes in a creamy, thick gravy make a crowd-pleasing dish that pairs perfectly with chapati, rice or get-togethers.
12–15 baby potatoes 2 tbsp oil 1 cup curd 2 tbsp tomato puree 1 tbsp ginger-garlic paste ½ tsp turmeric 1 tsp red chilli 1 tsp coriander powder ½ tsp garam masala ½ tsp kasuri methi Salt to taste
Pressure cook 12–15 baby potatoes up to 3-4 whistles. Prick the potato with a fork before boiling in the potato so that the masala seeps inside while cooking.
In a kadai, heat 2 tbsp of oil and lightly fry potatoes until they turn golden and have a firm texture. Take it out on a plate and keep it separate.
In the same kadai, add 1 tbsp ginger-garlic paste and sauté for about 30 seconds. Then, mix 2 tbsp tomato puree and cook until the oil separates.
Whisk 1 cup of curd and add it to the gravy slowly by lowering the flame to avoid curdling. Mix gently with masala.
Add turmeric, chilli, coriander powder, and salt to taste. Cover and cook on a slow flame so potatoes absorb the creamy flavours.
Garnish with ½ tsp garam masala and some kasuri methi. Keep it for 10 minutes and serve.