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This article was first published 3 years ago  » Getahead » Recipe: How to make Dum Aloo Masala

Recipe: How to make Dum Aloo Masala

Last updated on: September 15, 2020 20:24 IST
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Food blogger Manasi Sadarangani shares a popular Indian recipe she tried in the lockdown.

Dum Aloo Masala

IMAGE: Dum Aloo. Photograph: Kind courtesy AKSHRAJJODHA/Wikimedia Commons

Dum Aloo is an easy, delicious and a flavourful Indian dish served at weddings, and special occasions.

The baby potatoes are cooked in a tangy curry of spices to be served with roti, rice or naan.

If you have loved having it at restaurant or a friend's place, here's the recipe you can try at home:


  • 8-9 baby potatoes
  • 3-4 tomatoes
  • 1/4 tsp salt
  • 1/2 tbsp garam masala powder
  • 1/4 tsp turmeric powder
  • 3 tsp Kashmiri red chilli powder
  • 1/2 tbsp ginger garlic paste
  • 1 tbsp fennel powder
  • 1 tsp jeera
  • 4 to 6 tbsp curd, whisked till smooth
  • Salt as per taste
  • Paste of 1 chopped onion
  • Cashew Paste (optional )


  • Prick each potato with a fork 3-4 times and allow it to boil till it is cooked well.
  • Heat a pan with oil enough to fry potatoes. Add boiled potatoes and fry them on low to medium flame.
  • With a slotted spoon, when one side is light golden, turn them over while frying.
  • Remove the potatoes which are golden and crisp and drain the excess oil using a tissue paper.

To make dum aloo masala

  • Lower the flame. Use the same kadai, but remove extra oil. Add only 2 tbsp oil.
  • Add onion paste, ginger garlic paste, asafoetida powder.
  • Add tomato paste and stir well.
  • Add garam masala powder and Kashmiri red chilli powder.
  • Add curd, water and continue to stir and mix well.
  • Add fennel powder. Add fried potatoes.
  • Add turmeric and salt as per taste. Mix well. Cover with a lid and cook for 8 to 10 minutes on low to medium flame.
  • When the gravy is thick, it is ready to be served. You can always adjust water to get the desired consistency.

Note: If you don't like curd, you can replace with cream or cashew paste.

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