Creamy Baby Potato Curry (Dum Aloo)

User profile image
Leena Kohli (@leenakohli)
5.0
From 4 ratings

Get ready to indulge in some creamy, dreamy comfort food with this delicious Creamy Baby Potato Curry (Dum Aloo) recipe! This traditional Indian dish is made with tender baby potatoes simmered in a rich and creamy sauce made from a blend of aromatic spices. It is a hearty and comforting...

Creamy Baby Potato Curry (Dum Aloo) recipe
Prep Time
10min
Cook Time
40min
Total Time
50min

Ingredients

4 Servings

Tempering of potato

  • Baby Potato
    Baby Potato
    500g
  • Oil
    Oil
    1tbsp
  • Kashmiri Red Chilli Powder
    Kashmiri Red Chilli Powder
    1/2tsp
  • Turmeric
    Turmeric
    1/4tsp

For Curry Paste

  • Oil/Ghee
    Oil/Ghee
    2tbsp
  • Cinnamon Stick (small)
    Cinnamon Stick (small)
    1
  • Bay Leaf
    Bay Leaf
    1
  • Black Peppercorn
    Black Peppercorn
    1/2tsp
  • Cloves
    Cloves
    2
  • Cumin Seeds
    Cumin Seeds
    1tsp
  • Black Cardamom
    Black Cardamom
    1
  • Onion (2 medium-sized)(sliced/cubed)
    Onion (2 medium-sized)(sliced/cubed)
    100g
  • Ginger paste
    Ginger paste
    1tsp
  • Garlic paste
    Garlic paste
    1tsp
  • Tomato (medium-sized) (roughly chopped)
    Tomato (medium-sized) (roughly chopped)
    2
  • Almonds (15-20)(soaked and deskinned)
    Almonds (15-20)(soaked and deskinned)
    1/3cup
  • Turmeric
    Turmeric
    1tsp
  • Coriander Powder
    Coriander Powder
    1tsp
  • Red Chilli Powder
    Red Chilli Powder
    1tsp
  • Salt
    Salt
    1tsp
  • Garam Masala
    Garam Masala
    1tsp
  • Water (divided)
    Water (divided)
    1cup

For Gravy

  • Oil
    Oil
    1tbsp
  • Cumin Seeds
    Cumin Seeds
    1/2tsp
  • Curd
    Curd
    3/4cup
  • Cream
    Cream
    2tbsp
  • Kasuri Methi
    Kasuri Methi
    1tsp
  • Pandan Leaf Extract (Kewra Water)
    Pandan Leaf Extract (Kewra Water)
    1tsp

How to make Creamy Baby Potato Curry (Dum Aloo)

Tempering of Potatoes

  1. Step 1

    Parboil the baby potatoes for 7-8 minutes. (You can either boil them in water or steam them). Once the potatoes are cooked, peel and prick them with a fork or toothpick and set aside.

    Step 1.1: Parboil the baby potatoes for 7-8 minutes
  2. Step 2

    Heat the oil or ghee in a heavy-bottomed wok/deep pan over medium heat.

  3. Step 3

    Add kashmiri red chilli powder and turmeric and stir for a few seconds. Add the potatoes and mix till evenly coated. Stir constantly for 3-4 minutes on high flame until slightly golden.

    Step 1.1: Add kashmiri red chilli powder and turmeric and stir for a few seconds
    Step 1.2: Add kashmiri red chilli powder and turmeric and stir for a few seconds
  4. Step 4

    Transfer the potatoes to a plate and keep them aside.

For Curry Paste

  1. Step 1

    Heat oil in the same wok on medium to high heat.

  2. Step 2

    Add the cinnamon stick, bay leaf, black peppercorns, cloves, cumin seeds, and black cardamom. Stir for a few seconds until fragrant.

  3. Step 3

    Add the onion and cook until it becomes translucent.

  4. Step 4

    Add the ginger and garlic pastes and stir for a minute or until the raw smell disappears.

    Step 2.1: Add the ginger and garlic pastes and stir for a minute or until the raw smell disappears
  5. Step 5

    Add the tomatoes and mix. Cook for another 2-3 minutes.

    Step 2.1: Add the tomatoes and mix
  6. Step 6

    Now add the deskinned almonds and stir to combine. (2-3 minutes).

    Step 2.1: Now add the deskinned almonds and stir to combine
  7. Step 7

    Add turmeric, coriander powder, red chilli powder, salt and garam masala. Cook for a few more minutes until the tomatoes are mushy and the spices are fragrant. (Add a tbsp of water if required)

    Step 2.1: Add turmeric, coriander powder, red chilli powder, salt and garam masala
    Step 2.2: Add turmeric, coriander powder, red chilli powder, salt and garam masala
  8. Step 8

    Turn off the heat and let it cool completely. Remove bay leaves, black cardamom, and cinnamon stick from the cooked mixture.

  9. Step 9

    Transfer the mixture to a mixer and grind them to a smooth mixture.

    Step 2.1: Transfer the mixture to a mixer and grind them to a smooth mixture
  10. Step 10

    Add half a cup of water to the paste. Mix and sieve it through a strainer and reserve the mixture.

    Step 2.1: Add half a cup of water to the paste

For Cooking Gravy

  1. Step 1

    Heat oil in the same wok on medium to high heat.

  2. Step 2

    Add cumin seeds and let them crackle.

  3. Step 3

    Add the mixture and bring it to a boil. Cover and cook for 4-5 minutes until oil surfaces and leaves the sides of the wok. Stir occasionally to avoid the mixture sticking to the bottom of the wok.

    Step 3.1: Add the mixture and bring it to a boil
  4. Step 4

    Add whisked curd and a half cup of water and constantly keep stirring for 2-3 minutes so that it does not curdle.

    Step 3.1: Add whisked curd and a half cup of water and constantly keep stirring for 2-3 minutes so that it does not curdle
    Step 3.2: Add whisked curd and a half cup of water and constantly keep stirring for 2-3 minutes so that it does not curdle
  5. Step 5

    Add the tempered potatoes to the wok and mix. Reduce the heat to low and simmer the curry for about 10-15 minutes, or until the sauce has slightly thickened and the potatoes are fully coated and tender. (Gravy thickens a bit when cooled).

    Step 3.1: Add the tempered potatoes to the wok and mix
    Step 3.2: Add the tempered potatoes to the wok and mix
  6. Step 6

    Add cream and kasuri methi and mix to combine. Cook for another minute.

    Step 3.1: Add cream and kasuri methi and mix to combine
    Step 3.2: Add cream and kasuri methi and mix to combine
    Step 3.3: Add cream and kasuri methi and mix to combine
  7. Step 7

    Add pandan leaf extract or kewra water and stir. Check the seasoning and add per taste.

  8. Step 8

    Turn off the heat and let it rest for a few minutes.

  9. Step 9

    Garnish with chopped coriander and serve hot with rice, roti, paratha or naan.

Nutrition (per serving)

Calories

362.5kcal (18.13%)

Protein

7.5g (15%)

Carbs

37.5g (13.64%)

Sugars

2.5g (5%)

Healthy Fat

15.1g

Unhealthy Fat

7.5g

% Daily Value based on a 2000 calorie diet

Tips & Tricks

  1. You can also use large potatoes for this recipe. Cube them in 1½ inch pieces.

  2. If you prefer a spicier curry, you can adjust the amount of red chilli powder or add a few whole red chillies to the spice mixture.

  3. You can use milk to add richness and thickness to the sauce.

  4. ou can also use coconut milk and yogurt to add a different flavour and creamy texture to the curry.

  5. You can add a tablespoon of butter or ghee to the sauce to make the dish rich and flavorful.

FAQS

  1. How do I make creamy baby potato curry (Dum Aloo) from scratch?

    To make creamy baby potato curry (Dum Aloo) from scratch, start by parboiling the baby potatoes for 7-8 minutes, then peel and prick them. Heat oil or ghee in a wok, add spices like Kashmiri red chilli powder and turmeric, and sauté the potatoes until golden. Prepare a mixture of onions, ginger, garlic, and tomatoes, then blend it into a smooth paste. Combine this with the potatoes, add whisked curd and cream, and simmer until the sauce thickens. Serve hot with rice or roti for a delightful meal.

  2. Is creamy baby potato curry (Dum Aloo) suitable for vegetarians and vegans?

    Yes, creamy baby potato curry (Dum Aloo) is suitable for vegetarians as it contains no meat. However, it is not vegan due to the use of curd and cream. To make it vegan, you can substitute the curd with a plant-based yogurt and the cream with coconut cream or cashew cream.

  3. What can I use as a substitute for curd in creamy baby potato curry?

    If you don't have curd on hand, you can use plain yogurt or a dairy-free alternative like almond yogurt or coconut yogurt. Additionally, you can blend soaked cashews with water to create a creamy texture that works well in this recipe.

  4. How should I store leftover creamy baby potato curry?

    To store leftover creamy baby potato curry, let it cool completely and then transfer it to an airtight container. It can be refrigerated for up to 3-4 days. When reheating, add a splash of water to loosen the sauce, and heat it gently on the stove or in the microwave.

  5. What dishes pair well with creamy baby potato curry (Dum Aloo)?

    Creamy baby potato curry (Dum Aloo) pairs wonderfully with steamed rice, roti, paratha, or naan. You can also serve it alongside a fresh salad or raita to balance the richness of the curry.

Loading reviews...

leenakohli's profile picture
instagram

Leena Kohli

(@leenakohli)

Elevate your confidence through the magic of home cooking with my easy-to-follow recipes 👩‍🍳✨...

chefadora
© 2025 Chefadora Pty Ltd, All Rights Reserved

Marnirni-apinthi Building, Lot Fourteen,
North Terrace, Adelaide, South Australia, 5000
Australia