my comfort recipes
♥ Log in Sign up
  • en
  • fr
  • es
  • pt
  • de
  • it
  • nl
    • 🌍 World Kitchen
    🌍 World Kitchen
    Log in Sign up
    Home / North Indian Kitchen / Dum Aloo

    Dum Aloo

    Baby potatoes slow-cooked in a rich yogurt-and-spice gravy — the Kashmiri classic that turns humble potatoes into a celebration.

    ⏱ 25 minPrep time
    🔥 40 minCook time
    🍽 4Servings
    🏷 North Indian KitchenCategory
    ☆☆☆☆☆No ratings yet

    Dum aloo comes from Kashmir, where it is a star of the region’s grand wazwan feasts, though every North Indian household has its own beloved version. Small potatoes are pricked, fried, and then slow-cooked, or dumped, in a rich gravy of yogurt and warm spices until they soak up every flavor. It is proof that the humble potato can be dressed up into something truly royal.

    Baby potatoes that soak up a royal gravy

    The potatoes stay intact but turn impossibly creamy inside, absorbing the tangy yogurt gravy perfumed with fennel, ginger, and Kashmiri chili. The gravy is thick, elegant, and gently spiced, with a lovely balance of sour yogurt and warm, aromatic heat. Spoon it over rice with a side of naan and you will see why Kashmiris reserve it for their finest meals. The yogurt gravy is what makes it special, tangy, creamy, and spiced just enough to keep you coming back for one more potato.

    Craving more? Explore all North Indian Kitchen recipes.

    North Indian recipes →

    Step by stepInstructions

    1. Prick the potatoes all over with a fork. Heat the oil in a wide pan and fry the potatoes over medium heat, turning often, until golden brown on all sides, about 12 minutes. Drain and set aside.
    2. In the same pan, add the cumin seeds and let them sizzle, then add the onion and cook until golden, about 6 minutes.
    3. Add the ginger-garlic paste and cook for 1 minute, then reduce the heat and stir in the Kashmiri chili powder, ground fennel, ground ginger, and turmeric. Cook for 1 minute.
    4. Remove the pan from the heat and whisk in the yogurt a spoonful at a time so it does not curdle.
    5. Return the pan to low heat and add 1 cup of warm water and the salt. Bring to a gentle simmer.
    6. Add the fried potatoes, cover, and simmer for 20 minutes, until the gravy thickens and the potatoes are tender. Stir in the garam masala and cilantro and serve hot.

    💡 Chef tips & storage

    Prick and fry the potatoes until golden before simmering so they hold their shape in the gravy. Whisk the yogurt into the sauce off the heat to keep it from curdling.

    Rate this recipe

    ★ ★ ★ ★ ★
    ☆☆☆☆☆No ratings yet
    Sign in to rate this recipe.

    Recipe details

    Prep25 min
    Cook40 min
    Servings4
    CategoryNorth Indian Kitchen
    PublishedAugust 17, 2026
    Emily — the cook behind My Comfort Recipes

    Hi, I'm Emily 🧡

    Hi, I'm Emily — the cook behind My Comfort Recipes. Simple, tested comfort food for real weeknights, written down the way grandma would. Pull up a chair. More about me →

    Keep browsingYou might also like

    View all recipes →