Dum Aaloo (Pressure-cooked potato curry)

Cooking Time: 30 mins

Serving Size: upto 4 people


  • Onion – 1 large
  • Garlic – 2-3 cloves
  • Ginger – ½ inch pcs.
  • Tomato puree – 2 tbsp.
  • Cumin seeds – ½ tsp.
  • Fenugreek leaves (dried) – 2 tsp.
  • Bay leaves – 2-3 leaves
  • Turmeric – 1 tsp.
  • Coriander powder – 2 tsp.
  • Garam masala – 1 tsp.
  • Red Chilly Powder – ½ tsp.
  • Salt – as per taste
  • Black pepper (ground) – ½ tsp.
  • Cilantro – finely chopped
  • Potatoes – 10-12 pcs. (small)
  • Milk – 1 cup
  • Cream – ¼ cup
  • Oil – 2 tbsp. and some extra oil to deep-fry the potatoes.


Cooking Method:

Peal the potatoes and deep fry them in oil, until golden brown. Prick the fried potatoes with a toothpick and soak them in the milk and black pepper mixture for 15 mins (let it sit aside). In a separate pan, heat 2 tbsp. of oil, and add in the cumin seeds and bay leaves to the oil. Mix onion, garlic and ginger in the blender to make a paste. Add this paste into the pan. Add turmeric, coriander powder and garam masala into the same pan and saute for 5 mins on medium heat. Add tomato puree and cook until the oil separates from the mixture. Add potatoes, milk and black pepper mixture into the pan, ½ cup of water & salt and let it simmer on medium heat, for a couple of minutes. Once this comes to a boil, turn the heat low and let it simmer for 5-7 minutes. Turn off the heat, add cream and crushed fenugreek leaves and mix.


Enjoy with steamed basmati rice and naan bread.

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