Posted in Potato

Dum Aloo/ Spicy Baby Potatoes ( Without Onion and Garlic) Recipe

imageDum Aloo , popularly known as Kashmiri Dum Aloo, is prepared with small potatoes. Pricked potatoes are deep-fried, then simmered in a gravy loaded with aromatic spices.

In this healthy version of Dum Aloo, I have boiled potatoes, subsequently pan-fried in a non-stick pan with minimal oil. These baby potatoes are cooked at a low flame in tomato-yogurt gravy along with aromatic spices. Also,This gravy has been prepared without onion or garlic.

Enjoy scrumptious Dum Aloo with any Indian flat-bread.

Serves :2-3 Persons


  • 28-30 Baby Potatoes
  • 4 Medium Tomatoesimage
  • 3/4 Tsp Asafoetida (Heeng)
  • 1 Tsp Ginger Powder
  • 2 Tsp Cumin Seeds Powder (Jeera)
  • 2 Tsp Fennel Seeds Powder (Saunf)
  • 2 Tsp Coriander Powder (Dhaniya)
  • 1 Tsp Degi Mirch Powder
  • 1 1/4 Tsp Cardamom Powder (Elaichi)
  • 5-6 Cloves (Laung,Powdered)
  • 3/4 Tsp Kasoori Methi (Dry-Roasted and Crushed)
  • 7 Tbsp Yogurt
  • 1 Tsp Sugar
  • 1/4 Cup Milk
  • Salt as per Taste
  • 1 Tbsp Mustard oil (For Cooking)
  • 1/2 Tbsp Cooking oil (For Pan-Frying Baby Potatoes)
  • Chopped Coriander Leaves (For Garnishing)


  1. Boil baby potatoes in salted water for one whistle in a pressure-cooker.
  2. Peel the skin once baby potatoes are cooled down. Prick them 2-3 times with the help of a fork.
  3. Heat oil in a non-stick pan and pan-fry them till they turn golden brown.
  4. Transfer yogurt to a bowl and add cumin seeds powder, fennel seeds powder,coriander powder, degi mirch powder, cardamom powder and clove powder to it. Mix all the ingredients.
  5. Chop tomatoes into big pieces and grind them in a mixer-grinder to obtain a paste.
  6. Heat mustard oil in a kadai and add asafoetida.
  7. Subsequently, add tomato paste and ginger powder to it.
  8. Cook for 3-4 minutes and add yogurt mix to kadai. Let the mixture cook for 5 minutes.
  9. Add baby potatoes and salt to kadai and let baby potatoes cook in simmering gravy.
  10. Cover kadai with a lid and cook till oil starts to surface on gravy ( It should take around 10-15 minutes).
  11. Add 1/4 cup of milk, sugar and kasoori methi. Cook for additional 5 minutes and turn off the heat.
  12. Garnish with chopped coriander leaves and serve with any Indian flat-bread.



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