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Dum Aloo

Name: Dum Aloo
Total time: 50 min
Yield: 4
Ingredients: 500 g Potato, baby potatoes, boiled and pricked; 4 tbsp Cooking oil; 200 g Yogurt, whisked; 1 tbsp Fennel seeds, ground; 1.5 tsp Red chilli powder, Kashmiri; 0.5 tsp Turmeric; 1 tsp Salt, to taste; 2 pc Cardamom; 2 tbsp Coriander, chopped, for garnish

50 min Medium 4 servings

Serves 4 · Total 50 min · Prep 15 min · Cook 35 min

Updated on 20 October 2026

Photo: Maskaravivek / CC BY 4.0

Baby potatoes, fried until blistered then slow-cooked ('dum') in a yogurt-based, fennel-and-chilli gravy. The Kashmiri version skips onion and garlic entirely, letting the spices and yogurt carry all the flavour.

Quick answer: 50 min in total · serves 4 · main ingredients: Potato, Cooking oil, Yogurt, Fennel seeds · amounts in metric and US

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Ingredients

Metric US

500 g 1.1 lb Potato, baby potatoes, boiled and pricked
4 tbsp 4 tbsp Cooking oil
200 g 0.8 cup Yogurt, whisked
1 tbsp 1 tbsp Fennel seeds, ground
1.5 tsp 1.5 tsp Red chilli powder, Kashmiri
0.5 tsp 0.5 tsp Turmeric
1 tsp 1 tsp Salt, to taste
2 pc 2 pc Cardamom (Optional)
2 tbsp 2 tbsp Coriander, chopped, for garnish (Optional)

Steps

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Boil the baby potatoes in salted water until a knife slides in with just a little resistance, then drain, peel and prick all over with a fork.
⏱ Boiling potatoes · 15 min
Heat 3 tablespoons of the oil over medium-high heat and shallow-fry the potatoes, turning often, until the skins are blistered and golden brown.
⏱ Frying potatoes · 8 min
Whisk the yogurt with the ground fennel, Kashmiri chilli and turmeric until perfectly smooth; any lumps make the gravy more likely to split.
Heat the remaining tablespoon of oil in the same pan on low heat, pour in the yogurt mixture and stir constantly for 3–4 minutes until it thickens slightly and a little oil shows at the edges.
⏱ Cooking yogurt gravy · 4 min
Add the fried potatoes, the crushed cardamom and about ¼ cup (60 ml) water, cover tightly and cook on the lowest heat (dum) for 12 minutes until the gravy clings to the potatoes.
⏱ Cooking on dum · 12 min
Season with salt to taste, leave covered off the heat for 5 minutes, then garnish with coriander and serve hot with poori or rice.
⏱ Resting · 5 min

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Frequently asked questions

How long does Dum Aloo take?

50 minutes in total: about 15 minutes of prep and 35 minutes of cooking.

Is Dum Aloo hard to make?

Degchi rates it medium. The method has 6 steps, and 5 of them have a timer you can start on this page.

How many people does Dum Aloo serve?

This recipe serves 4. Use the toggle above the ingredient list to see the amounts in metric or US measures. For more or fewer portions, scale every amount in the same proportion, or use the servings control in the Degchi app.

Is Dum Aloo halal, vegetarian or eggless?

It is marked halal in our recipe data. It is vegetarian. It has no egg. It has no beef. Check the labels on any packaged ingredients for your own needs.

What will I probably need to buy for Dum Aloo?

Everyday staples that Degchi counts as pantry basics: cooking oil, red chilli powder, turmeric, salt. Spice-box items: fennel seeds. Fresh items you will probably need to buy: potato, yogurt.

Any tips for making Dum Aloo?

Pricking the fried potatoes with a fork lets them soak up the yogurt gravy right to the centre. Kashmiri chilli adds colour, not fire. The Kashmiri Pandit style skips onion and garlic and uses dried ginger powder with the fennel; Punjabi dum aloo uses an onion-tomato gravy instead.