Dum Aloo in Totato Gravy

Recipe by
Total Time:
45-60 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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

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  • Baby potatoes: 12
  • Onions (medium sized ): 3, chopped
  • Tomato (medium-sized): 2, pureed
  • Curd: 1 tbsp
  • Masalas needed:
  • Red chilli powder: 1/4 tsp
  • Turmeric powder - 1 tsp
  • Coriander powder: 1 tsp
  • Cumin powder: 1 tsp
  • Oil for deep frying potatoes
  • Grind the below ingredients to a paste
  • Onions: 2, medium sized
  • Garlic: 5 big cloves
  • Ginger: 1/2 inch piece
  • Coriander leaves: 1/2 bunch
  • Green chilly: 3, medium-sized ones
  • Salt to taste

How to Make Dum Aloo in Totato Gravy

  • Boil potatoes, peel and poke holes in them using a fork.
  • Put some salt and turmeric powder in a vessel. Add all the potatoes into this vessel and shake vigorously so that the powder is spread over them.
  • Deep fry the potatoes in hot oil until golden brown.
  • Retain one table spoon of the fried oil in the kadhai and keep aside the rest.
  • Add some cumin seeds.
  • Add the chopped onions and fry until dark brown.
  • Add the ground paste and stir-fry for 2 mins.
  • Add the tomato puree and all masala powders.
  • Stir fry until the oil separates in the sides.
  • Add beaten curd in two batches to blend them into the gravy smoothly.
  • Add the fried potatoes and stir for a few seconds.
  • Add sufficient water just to cover them.
  • Cook on a high flame until the gravy thickens.
  • Add salt.
  • Garnish with sliced onions and chopped coriander leaves and serve hot with rotis or rice.