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Dum Aloo recipe

4.32 from 32 votes
Total: 37 minutes
Serves 6 PEOPLE

Dum Aloo recipe

Baby potatoes are so easy to cook and experiment with. Had a bag of baby potatoes sitting in my pantry so thought of trying my hand on this super easy recipe. Punjabi dum aloo recipe ready and on to the table in 40 minutes. Awe-mazing!! Somehow I believe food gets cooked faster without onion and garlic. heard me right Dum aloo recipe without onion and garlic – it taste divine. The flavor was wonderful and everyone loved it.


Baby potatoes can be substituted with regular potatoes. Regular potatoes are a bit on the larger side, so cut them into halves.Gravy was prepared using tomato puree, curd and cashew paste as a base and later flavored with all the aromatic spices. Cashew paste is an excellent substitute to onion-garlic based gravies. Not only it thickens the sauce, it also neutralizes the tanginess of tomatoes and add that creamy touch to the gravy.

Potatoes are pan cooked but if you prefer you can always half boil the potatoes and save some time. All you have to do is peel and wash the potatoes. Place them in a microwavable bowl half filled with water and cook on high for 4-5 minutes. They are all done. Cook them in gravy and you are all set.

Dum Aloo recipe

 If you choose to add onion and garlic to this gravy then you will need – 1 medium onion minced, 2 cloves of garlic minced and 1 teaspoon of ginger paste. Add it right after adding cumin seeds to the pan. Cook till onion is light brown in color and then add in tomato puree and follow rest of the recipe.

This dish has got loads of flavor and I can promise you that no one can tell the difference that this dum aloo is cooked without onion and garlic. Try your hand out on this dish today and you can’t go wrong with this recipe.

Dum Aloo recipe

4.32 from 32 votes
Restaurant style Dum aloo cooked without onion and garlic but taste the same.
Prep: 7 minutes
Cook: 30 minutes
Total: 37 minutes
Servings: 6 PEOPLE



  • Clean potatoes with a dry cloth.
  • This is the exact size of the baby potato. If using regular potatoes cut them in half.
  • Peel and clean them in fresh water to remove all the dirt. Pat them dry.
  • Heat oil in a pan and add potatoes to it.
  • Cover and cook for 10-15 minutes.
  • In the meanwhile let's assemble other ingredients.
  • In between keep checking on the potatoes and turning them occasionally.
  • By inserting a toothpick check if the potatoes are thoroughly cooked. For me the toothpick went smoothly half way and then it was a struggle getting it through.
  • So I covered the pan and cooked for another 5 minutes.
  • Remove potatoes from the pan/kadhai.
  • In the same pan add oil, cumin seeds, tomato puree and curd. Mix and cook for 1 minute.
  • Stir in all the spices one by one and finally add the cashew paste.
  • Mix and bring the gravy to a boil.
  • Time to add our star ingredient and the most flvorful one - Kasoori methi.
  • Mix and cook for 1 minute.
  • Add 1/2 cup of water
  • And bring the gravy to a boil.
  • Add in potatoes, mix till they are coated in gravy.
  • Cover and cook for another 10 minutes.
  • This is what the end product will look like- thick and well coated in gravy. If you prefer, add in more water.
  • Serve hot with warm rotis or over a bed of warm rice.
Disclaimer: The nutritional information provided above is approximate. Variations may exist due to the ingredients/brands used. These numbers should be considered estimates, as they are not calculated by a registered dietician.
Author: Ruchi
Course: Main Course
Cuisine: Indian

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  1. aseem says:

    Nice one looks yummy.

  2. Mridula says:

    Hi Ruchi, tried this recipe today…. came out really nice….. thanks a ton for the recipe!

  3. varsha says:

    NicE sigHt

  4. Krupa says:

    No onions in this ??

  5. Muskan says:

    I loved these recipes

  6. gautam says:

    Thank u ruchi …… This was an amazing experience ….. Im a 16 yrs old boy and cooked a veg for first time and everyone loved it ….only because of u …… Thank u sooooo very much !!!! …… πŸ˜‰

  7. dipti says:

    wow mouth wateringπŸ˜‹πŸ˜‹..i just have one question….when ever i add curd to curries it becomes too sour..i have tried making dum aloo using this recipe & it always turn sour..i use homemade yogurt.

  8. Swathi says:

    Any other vegetable substitute for aloo in this curry?

    • Ruchi says:

      You can substitute potato with cauliflower, eggplant (baingan), koftas (made with bottle gourd) and parwal (pointed gourd). Besides veggies, paneer would be a great substitute too.

  9. Nidhi says:

    Hi Ruchi, your recipes are so amazing. I tried this today and it came out so nice. Can’t wait to eat it.

  10. Puja Rankawat says:

    Awsum recipe I very well explained each and every step it was very tastey thank you for sach a good recipe.

  11. Puja Rankawat says:

    Awsm recipe I cooked it today and my husband loved it it was so good in taste thank you so much….

  12. #Udit says:

    Thankew ruchi mam i m a foodie teenager n i cooked it for my family n guess what they loved it so much… all thanks to u mam…

  13. UmaMurugesh says:

    Instead of chasews what can be added

  14. Vartika says:

    Hi Ruchi loved your receipe specially no onion and garlic option. Please try to make your own app that would be more convenient and easy to search your receipes