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Dum Aloo Masala Recipe

Dum aloo- Baby potatoes cooked in a rich creamy tomato sauce, seasoned mildly with Indian spices. 

Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Main Course, Side Dish
Cuisine: Mughlai Cuisine, Punjabi Cuisine
Keyword: dum aloo, punjabi
Servings: 8 people
Author: Anjana Chaturvedi


  • 500 gm Baby Potatoes / Chhote Aloo approx 20
  • 3.5 tsp Chana Masala
  • 3.5 tsp Kashmiri chili powder – 3.5 tsp
  • 1 tsp Turmeric Powder / Haldi Powder
  • 1/2 tsp Black Salt / Kala Namak
  • To Taste Salt / Namak
  • 2 Bay Leaves / Tej Patta
  • 1/4 tsp Asafoetida / Hing powder
  • 3 tsp Coriander powder – 3 tsp
  • 1.5 cup Tomato puree
  • 3/4 cup Yoghurt-3/4 cup
  • 3 tbsp fresh cream


  • Parboil the potatoes, peel and prick them.
  • Deep fry in hot oil OR shallow fry OR apply 1 t.s oil and bake in hot oven for 5-10 minutes. Then sprinkle pinch of black salt over them.
  • Mix Kashmiri Chili Powder, Turmeric and Coriander Powder in 1/2 cup water and keep aside. (Paste A)
  • Heat 3 tbsp ghee or oil in a pan, add bay leaves and asafoetida, then add tomato puree, stir fry for 1 minute then add chana masala, cream and curd.
  • Keep stirring so that the masala does not curdle.
  • Now add paste A and fried potatoes, and cook for 1 minute.
  • Add 1.5 cups of water, salt, black salt and cover and cook for 2 minutes so potatoes get cooked properly.keep stirring in between. (If you want a thin gravy then add little more water)
  • Add chopped fresh coriander and mix in.
  • Garnish with 1 ts of fresh cream and serve hot.
  • Serving Suggestions – Serve with Naan, Tandoori roti or Rice


If you are not using Kashmiri chili powder then reduce the quantity of chilies to half.