Dum aloo dry

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Saute Recipe
Difficulty: Medium

The unique onion tomato gravy with a yogurt tinge is what makes Dum Aloo very, very special and a wonderful festive dish. it can be had with rice, tandoori roti, puri, bhature and chapatis. So, what are you waiting for?

Firstly, one needs to fry onions in heated oil until they turn golden-brown or translucent. Once they are done, you need to add the following masalas – chilli powder, ginger and green chilli paste, coriander powder, turmeric powder, garam masala, and kasuri methi – and fry the masalas and paste for 1 minute at least. The tomatoes go in next, and they need to be fried until the tomatoes are tender, soft and cooked.

The baby potatoes go in next, along with salt, and stir the mixture carefully, coating the potatoes with the masala and not breaking them. Garnish this delicious Punjabi sabzi with coriander and kasuri methi. Yum!

Take a look at more Side-Dish Recipes. You may also want to try Khatta Meetha Kaddu (Pumpkin), Turkey with Mushrooms, Spleen Pepper Fry (Manneeral Fry) , Narthangai Pachadi

Rate This Recipe


  • 10 - baby potatoes (boiled and peeled)
  • 2 - medium tomatoes
  • 1 -medium onion
  • 1/2 tsp - chilli powder
  • 1/2 tsp - ginger-green chilli paste
  • 1 tsp - coriander powder
  • 1/4 tsp - turmeric powder
  • 1/4 tsp - garam masala
  • 1 tsp - kasuri methi and coriander leaves
  • 2 tbsp - oil
  • Salt to taste

How to Make Dum aloo dry

  • Heat oil in a pan, and fry onions till golden.
  • Add all the masala and paste and fry for 1 minute. Add tomatoes, and fry till the tomatoes are tender.
  • Add salt and baby potatoes, and stir them.
  • Garnish with kasuri methi and coriander and serve with rotis.