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.


Posted in Uncategorized

Baked Baby Potatoes with Thyme Recipe

imageBaked baby potatoes with aromatic thyme is a variation from marinated tandoori aloo which finds its place among the popular vegetarian appetizers. It is an extremely easy recipe baked with minimal oil .

Thyme, a fragrant herb , has been used in Southern European and Mediterranean cuisines for centuries. Apart from its culinary use, it has medicinal value as well. Thymol, an essential oil of thyme acts as an antiseptic .

This particular recipe provides a healthy snack for kids as well as adults. It is a quick fix recipe for days when you want to snack something scrumptious but do not want to add on too many calories.

Serves : 3-4 persons


  • 40 Baby Potatoes
  • 1/2 cup Thyme leaves
  • 6-8 Garlic Cloves
  • 1 Tsp Red Chilli Flakes
  • 2 1/2  Tbsp Gram Flour +2 Tsp Gram Flour (Besan)
  • 1/2 tbsp Extra Light Olive Oil
  • Salt as per Taste


  1. Preheat oven at 210°C.
  2. Wash thyme leaves and potatoes to remove dirt.
  3. Make a paste of thyme leaves, garlic cloves and 2 tsp of gram flour (add a few drops of water, if necessary) in a mixer-grinder.
  4. Remove the skin of potatoes.
  5. Prick them 2-3 times with the help of a fork. It helps in absorbing flavor of herb and spices.
  6. Transfer all baby potatoes to a big bowl.
  7. Add thyme paste, red chilli flakes, gram flour, salt and drizzle olive oil. Toss baby potatoes with all the ingredients.
  8. Now, line the baking tray with parchment paper and spread baby potatoes.
  9. Bake them for 10 mins. Flip them with the help of  a tong and bake again for 10 mins.
  10. Check with a toothpick to see if they are tender. If not, cook further for 5 minutes..
  11. Relish witimageh tomato ketchup or mint- coriander dip.


  1. You can try this recipe without removing skin of potatoes. It will increase the fiber content.
  2. You can remove thyme leaves from stems easily by scraping stems with the back of a knife or by pulling a fork through its stems.
  3. If baby potatoes are bigger in size, you can cut them in half and proceed further.
  4. You can use dried thyme in case fresh thyme is unavailable.