Dum Aaloo (Preparation Time: 40 minutes; Serves:3-4)

‘Simple ingredients, Simple steps and Super quick’ is how I would describe this Dum Aaloo recipe, a perfect party serving. 

One of the most common issues of inviting guests over is the menu decision. As hosts, you may want the spread to look elaborate, yet would most certainly not want to spend the whole day in the kitchen. And if shopping for extra ingredients could be avoided, that would be a big plus. After all, the lunch/ dinner is not just about the food, it’s also about the decor, the layout and most importantly, about you. You should not look washed up after having spent the whole day behind the stove. This recipe, I hope, is the right answer!

I have posted a few quick recipes earlier: Dal Makhni and Kadhai Paneer. Try them, if you haven’t! I will post recipes of more vegetarian and non-vegetarian snacks and entrees in the coming days; hope you enjoy cooking them as much as I do.

This weekend, put on some nice music and get into the mood to surprise your family members/guests with the superbly delicious Dum Aaloo.


  • 15-16 baby potatoes (if you don’t have baby potatoes, cut 8 medium sized potatoes into halves)
  • 5-6 tomatoes (pureed)
  • 4-5 peppercorns
  • 3-4 cloves
  • 1 inch long cinnamon stick
  • 1-2 bay leaves
  • 2 tbsp fresh cream (optional)
  • 1 cup whole milk
  • 3 tsp dhania (coriander) powder
  • 1 tsp chilli powder
  • ½ tsp turmeric powder
  • 1 tsp garam masala
  • 2 tbsp kasoori methi
  • Oil for frying
  • 2 tbsp oil for the dish


  • Wash and peel the potatoes and then prick them with a fork

  • Deep-fry the potatoes on medium-low flame until golden brown and keep aside

  • In a pressure cooker, heat about 2 tbsp oil, add peppercorns, cloves, bay leaves, followed by the tomato puree (about 2 cups)

  • Dissolve dhania, chilli and turmeric powder along with ½ tsp garam masala in about 2 tbsp (litttle) water and add it to the tomatoes in the cooker; wait for the tomatoes to thicken (you can keep the cooker on medium flame and keep stirring)

  • Add fresh cream and kasoori methi once the puree thickens and stir for another 2-3 minutes; now take the cooker off the flame, introduce milk, stir and put in back on the flame, allow the tomatoes and milk to cook, until they blend into thick orange paste

  • Add the potatoes and stir gently to coat them well

  • Add about 1½ cups of water, close the lid, pressure cook till the 1st whistle, turn off the gas and let the potatoes cook in the steam for about 10 minutes

  • Once done, sprinkle the remaining garam masala and garnish with finely chopped coriander
It’s a good idea to prepare the dum aaloo a little in advance, as it takes time for the potatoes to absorb the spices and they taste better 5-6 hours later/ next day!!

The curry may seem a little watery, but the potatoes will absorb water and it will thicken in few hours. If you intend to serve it immediately, then add only a cup of water.

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