Baby potatoes- 8 to 10

Tomatoes- 3 to 4

Beaten curd- 5 to 6 tbsp

Fresh cream- 3 to 4 tbsp

Ginger- 1.5 inch piece. 

Oil- 2 tbsp and also for deep frying

Bay leaves- 2

Asafoetida- a pinch

Green chillies- as per your taste

Turmeric Powder- 1/2 tsp

Kashmir red chilli powder- 1 tsp

Coriander powder- 2.5 tsp

Salt- as per your taste

Kasoori methi- 1 tsp

Whole spices to be dry roast-

Cumin seeds- 2 tsp

Fennel seeds- 1 tsp

Fenugreek seeds- 1/2 tsp

Cloves- 5

Green cardamom- 7- 8

Black cardamom- 2

Cinnamon- 2 small sticks



1. Wash and par boil the potatoes and peel them.










2. Deep fry them till they are golden brown.











3. Dry roast all the whole spices and when they cool down grind them.











4. In a pan heat the  oil, add asafoetida and caraway seeds.











5. Add finely chopped green chillies and ginger and saute them for a minute.











6. Add bay leaves and saute them untill the raw aroma of ginger has gone.











7. Add finely chopped tomatoes  and cook on low flames for 15 to 20 minutes till they are soft, tender and pureed.










8. Add the dry roasted whole spices powder. Cook again on low flame till fat starts to separate.











9. Add all the powdered spices and gain cook on low flame for 2-3 minutes.











10. Add beaten curd, salt, cream and kasoori methi and cook again for 5-10 minutes on low flame. Now your gravy is ready to add the potatoes.











11. Add fried potatoes and cook on dum for next 15-20 minutes on low flame.











12. Dum aloo are ready. Take out, garnish them with coriander leaves and they are ready to eat. You can enjoy them with roti/paratha/naan/jeera rice.


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