Main Course

Classic Dum Aloo

  •   Apoorva Shetty
  • 25 Jan 2021
  • Rated ★★★★★
  • Classic Dum Aloo

    before you enter the kitchen


    10 mins


    40 mins



    Classic Dum Aloo

    Dum Aloo is an easy and tasty recipe hailing from the northern part of India. ‘Dum’ is a Persian word that necessarily means air tight i.e. the dish cooks in its own aroma and juices without escaping moisture. I use my favorite cookware in the kitchen for this dish - my precious pressure cooker !

    Baby potatoes work best for this one. Not sure if its just me, but I personally incline towards these small sized potatoes rather than the big ones while at the market, and they tend to taste better to my taste-buds! Feel free to use the big potatoes if you fancy them more!

    Have these?

    Grab These (17)


    • Baby potatoes - 1/2 kg
    • Ginger garlic paste - 1 tsp
    • Coriander paste (Grind coriander leaves in a small mixer with some water)
    • Onion - 1
    • Tomato - 1
    • Spinach leaves (optional)
    • Whole garam masala (2 cloves, a small stick of cinnamon/dalchini, one petal of star anise and 1 elaichi)
    • Jeera - 1 tsp
    • Ghee - 2 tbsp
    • Oil - 2 tbsp


    • Salt to taste
    • Pepper - 1.5 tsp
    • Chilly powder - 1 tbsp
    • Dhaniya powder - 1 tbsp


    • Kasuri Methi - 2 tbsp
    • Coconut milk - 1/2 cup

    Magic Begins Here

    1. Clean and chop all the veggies.
    2. Now in the pressure cooker , add 2 tbsp of ghee. To this add jeera, whole garam masala, garlic and ginger paste. Saute for a minute.
    3. Add onions and a little salt and sauté for 2 minutes. Next goes in our sliced tomatoes. Cook till the oil separates.
    4. Throw in all the powders mentioned above along with kasuri methi . Add some more oil and give it a quick toss.
    5. Transfer the baby potatoes and cook for 3-4 minutes
    6. Add coriander paste and coconut milk. Mix thoroughly and let cook for 5 minutes.
    7. Now is a good time to add water and adjust consistency as per preference. This dish tastes better with a thicker consistency.
    8. Now place the lid of the cooker with its weight and wait for 1 whistle.
    9. Switch off and let the dish rest for about 15 minutes.

    . . . & sneak peak into our daily meals

    hungryaf social share image

      Bon Appétit ... comment below and share

    Join Our Newsletter

    Join our club with for easy recipes everyday