Dum Aloo


Dum Aloo is a quintessential North Indian Vegetarian Dish and is a part of almost all special menus! It is always on the top of the priority list for every vegetarian in the Non-Paneer category. This weekend I got an opportunity to cook Vegetarian dishes in addition to Chicken Biryani and I lapped it up! 

I had invited some friends over who even being non-vegetarians preferred Vegetarian dishes more so I had to venture into an alien territory! I have almost exclusively cooked non-veg dishes but this weekends things changed for good! I also made Paneer Butter Masala (recipe to be posted soon) and both the dishes were very well appreciated! I even took the Dum Aloo to office today for my colleagues during lunch and it was polished off quite quickly!

I was fortunate enough to get a brilliant recipe on Sikandalous Cuisine FB Page hours before I was to cook this dish. BIG THANKS to Kabita Singh for her brilliant and easy recipe! She even shared her You Tube Recipe Link with me; you can take a look at Dum Aloo Recipe. She was also gracious enough to share some tips with me on FB Messenger.

It was a victory of sorts for me and I would be definitely trying out more vegetarian dishes in the future…And I am very sure my vegetarian friends would be more than happy to see my venturing into this new territory as they keep complaining that I never publish the recipes of their liking!

And now the recipe…


Baby Potato (boiled and peeled) – 600 gm
Finely Chopped Onions -3 (medium sized)
Garlic Cloves (peeled) – 12
Chopped Ginger – 2 inch
Cashew Nust – 15
Curd (whisked)-1/2 cup
Tomato Puree – 1/2 cup
Cumin Seeds – 1 tsp
Kasuri Methi – 1 tsp
Whole Garam Masala (5 green cardamom, 1 inch cinnamon stick, 5 black peppercorns & 5 loung cloves)
Turmeric Powder – 1 tsp
Red Chilli Powder- 2 tsp
Cumin Powder – 1 tsp
Coriander Powder – 1 tbsp
Black pepper powder – 1 tsp
Garam masala powder – 1 tsp
Cooking oil – 6 tbsp
Salt as per taste
Chopped coriander leaves


1. Boil the potatoes in a pressure cooker – no more than 2 whistles.

2. Prick the boiled potatoes with fork, add little red chilli powder, turmeric powder and salt into it.

3. Mix it properly and shallow fry it on medium heat for 2-3 minutes till the edges get golden brown (remove & keep it aside).


4. Heat a pan, add 2 tbsp oil into the pan and let the oil heat; add whole garam masala and fry it for 15-20 seconds, add cashew nut and fry it for a minute.

5. Add chopped ginger and garlic in pan and bhunno it till it gets to a brown colour then add chopped onions and fry it till they turns little soft.

6. Turn off the flame, let the fried ingredients cool down. Take out in a blending jar and blend it into thick smooth paste (sprinkle some water).

7. Heat the same pan, add oil and let it heat; add cumin seeds and let it splutter. Now add red chilli powder & turmeric powder and saute for few seconds.

8. Add the masala paste, bhunno on medium flame after adding coriander powder, cumin powder and black pepper powder till it gets a beau
tiful brown hue and oil is separated.


9. Add the tomato puree, bhunno it on medium flame. Then add curd (simmer the flame before puting it in the pan) and stir it continuously to avoid curdling.

10. Bhunno the masala on low flame for 4-5 mins, add one glass of water and stir.

11. Add the garam masala powder & kasuri methi and salt as per taste ( I had already added salt in the potato before shallow frying them).


12. Add the fried potatoes into the gravy, mix it, cover the pan and let the gravy come to boil.

13. Add coriander leaves and turn off the flame after you get the desired gravy consistency.

14. Serve with tawa rotis and boiled rice.

15. Add Kabita Singh first and then me later.

So till the time we meet again…

Cheers to life…

Till then ride safe and have safe sex…

Inquilab Zindabad…

Hasta la Victoria Siempre…

Jai BoP!


  1. Thank you very much :)…your recipe is looking much more better than mine :)…great job 🙂

  2. Madhumita Thakur

    Another delightful treat for our palette JJ… 🙂 will definitely give it a shot 🙂

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