Dum Aloo is considered to be India's one of the most favorite items, be it any gathering or puja. It will always be yummy no matter the way you cook. a rich and creamy potato based curry hails from the popular punjabi cuisine. the recipe is prepared with tomato and onion based sauce with deep fried baby potatoes. this creamy gravy is ideal when served with roti’s or naan but also tastes great with jeera rice or pulao.



  • 1/2 kilograms chopped into cubes potato

  • 1/2 pinches mustard seeds

  • 1 pinches salt

  • 1/2 bunch chopped coriander leaves

  • 1 1/2 tomato

  • 1/4 teaspoon garlic paste

  • 3 leaves curry leaves

  • 1/2 teaspoon powdered turmeric

  • 1/2 tablespoon refined oil

  • 2 onion

  • 1/4 teaspoon ginger paste

  • 1/2 teaspoon red chilli powder


  • To prepare this delectable potato recipe, chop the potatoes into small cubes and place them in bowl. Add little water and salt in the bowl and keep it aside. Now chop the onions, tomatoes and coriander and keep them aside.  

  • Pour oil in a pan and heat it over moderate flame. Add mustard seeds and allow them to splutter. Once they start to splutter, add curry leaves and fry for some time before adding onions. Fry the onions and tomatoes till cooked and then add some ginger-garlic paste and stir. Now add the potatoes and turmeric, red chilli powder and salt to taste. Cover the pan and keep it on a high flame.

  • Keep checking to ensure it does not get burned. When the potatoes are fully cooked, add the chopped coriander as a garnish. Stir for a while and then serve it hot with bread or rice or vegetables. It can be served as a Sunday brunch when the entire family is together at home and craving for something delicious yet light on stomach! To make it a little tangy, you can sprinkle mango powder on it.