Aloo Dum (Potato Curry)

Aloo Dum (Potato Curry)

Aloo Dum

Aloo Dum is an exotic delicious main dish. Just the smell of aloo dum can make you hungry! To make this dish, potatoes are fried and then soaked in the spicy aromatic gravy. This is a perfect dish for any dinner party.
4.34 from 6 votes
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Indian
Servings 4 people


  • 4 medium potatoes
  • 2 tbsp oil canola, vegetable
  • 1 tsp cumin seeds jeera
  • 1/8 tsp asafetida hing
  • 1 tbsp besan gram flour
  • 6 whole red chilies
  • 1/4 cup yogurt dahai, curd
  • 1 tbsp sesame seeds
  • 1 tbsp coconut powder
  • 1/4 inch ginger adrak
  • 1 green chili
  • 1 tbsp coriander powder dhania
  • 1 tbsp fennel seed powder saunf
  • 1/2 tsp turmeric haldi
  • 1/2 tsp red chili powder
  • 1 tsp salt
  • 1/2 tsp garam masala
  • 2 tbsp cilantro finely chopped hara dhania

Oil to Fry


    • Peel and cut the potatoes into ½” cubes.
    • Heat the oil in a frying pan over medium high heat.
    • Frying pan should have at least 1 inch of oil. To check if the oil is ready, put one piece of potato in the oil. The potato should sizzle right away. If potatoes are fried on low heat, they will be very oily.
    • Fry the potatoes till they are cooked through; turn the potatoes a few times while frying. Take out potatoes with a slotted spoon (this allows excess oil to drip back into the frying pan) and place on a paper towel. Keep it aside.
    • Heat the pan on medium heat and stir-fry the sesame seeds for about a minute until seeds lightly change color. Take them out and keep aside.
    • Blend sesame seeds, coconut, ginger, green chili, and make it into a paste. Use water as needed to blend into paste.
    • In a small bowl mix, sesame paste, yogurt, ginger, green chili, coriander powder, funnels seed powder, paprika, red chili powder, and turmeric into a paste. Keep it aside.
    • Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil; if seed cracks right away oil is ready. Add the cumin asafetida and cumin seeds. After the cumin seeds crack, add whole red chili and besan (gram flour). Stir-fry for about half a minute until the besan (gram flour) is golden-brown.
    • Add the spice paste and stir-fry for about 2 minutes on medium heat until the spices start to separate from the oil.
    • Add the potatoes, mix it well and add about 1cup of water. After the gravy boils, let it cook on low-medium heat for 8 to 10 minutes. Adjust the gravy to your liking.
    • Add the cilantro and garam masala, cover the pan, and turn off the heat. Let it sit for a few minutes before taking off the cover. This helps bring the color to the top of the dish.


    Serve Aloo Dum with Dal Puri, Lacha Paratha.   
    Keyword Exotic, Party Food, Side Dish, Spicy Potatoes
    Tried this recipe?Let us know how it was!

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    98 thoughts on “Aloo Dum (Potato Curry)

    1. Absolutely delightful recipe. Thank you so much for sharing. I just increased the amount of curd as I wanted it little more sour than it tasted with original amount of curd. Apart from that, no change. It has such lovely flavors. Loved it!! 🙂 A follower now!

    2. It is a wonderful and a very delicious receipe. I have tried before to cook good food many times but was not so successful. your receipes has made me a good cook. Thanks.

    3. Hi Aunty,
      My ‘Dum Aloo’ did not turn out like your, I mean the color.
      was totally the opposite.
      can you let me know what I did wrong.

    4. Madame Manjula,

      First of all I must thank you for sharing your delicious recipes. I have prepared Aaloo Dum last night and used your recipe. I had to modify it a little because couple of my folks have hypertension and one of them with serious heart problem. So I have to make extremely low salt(low sodium) and low fat dishes prepared with garlic and chillies. So instead of deep-frying the potatoes, I stir-fried red-skinned potatoes without peeling the skin and while grinding the sesame-coconut & spice paste I added 3 cloves of garlic along with ginger and green chillies. Other than these small changes I followed your recipe exactly the way you have shown us. I didn’t add salt while cooking and I added the salt just a pinch only on the plate before serving. This was a super hit!! Thank you once again.
      My husband just loved it! We hope to meet you some day and take a picture with you 🙂

    5. Hi aunty,

      your aloo dum recipe looks tempting.. so i decided to try it out.
      it tasted simply superb and my husband totally loved it!!
      thank u very much for it 🙂

    6. I’ve always wondered how this dish was made? Now, I know! Just the sort of dish for autumn. I’m probably going to use and cook some red kidney beans and rice for my sides. While I use garbanzo beans, I have never really used gram flour? Barely knowing of it’s existence. After seeing a lot of your recipes using the ingredient. It’s now #1 on my to do list. Thanks and cheers!

    7. Hello Manjula aunty,

      We, the group of Indian students decided to make Aloo dum according to your recipe. It was simply delicious. Everyone was so pleased because of its authentic traditional taste. A big thank you from all of us!

    8. I love all your recipes. I do have a problem with this particular one. I used too much fennel (I didn’t have powder so I used fennel seeds) and now this is the spice that takes over all the flavors. It is too much fennel. What can I do to save the dish? Please HELP!!!

    9. Pingback: Mattar Ke Kachori (Spicy Puff Pastry) | Manjula's Kitchen | Indian Vegetarian Recipes
    10. Wow Manjula,
      This recipe was amazing. Thanks for such a wonderful experience. Added just a pinch of sugar for a bit of sweetness at the end. Superb!

    11. Great videos and instructions!!

      Spent the last 7 years in S. E. Asia and S. Asia. Wonderful Indian food was the staple. I enjoy cooking, but was really worried about coming back to the States because I didn’t know how to make Indian stuff myself (My wife is Indian, but can’t cook…at all:-)) with ingredients available here. Your videos have greatly improved my life!!

      Can’t live without Indian food!!!

    12. I tried your recipe and it was fantastic! I will definately come back for more. I am now officially a fan of this website. Did you come up with these recipes on your own? They are terrific! And do you add salt to the aloo? Thank you so much Ms. Manjula!!

    13. Hello Manjula aunty,

      your recipies are simply great done very quickly with home found ingredients. I have tried ur home made dhoodh pedas it had come out well but when i added sugar it became little thin in consistency i added bit of milk powder and made it rite it was good and tastier.
      thank you for the recipie.

    14. Hi manjula aunty,

    15. Jai Jinendra Manjula ji,

      Another great recipe from you thanks for posting this .
      Whenever I add yogurt in hot dish it tears…..
      what to do ?

    16. I cooked Aloo dum from with the help of ur recipe…it tasted superb! My husband was very happy. This is the 3rd recipe I tried from ur website (carrot halwa, bhoondi laddoo n aloo dum)…they always come out really good.
      Ur videos r very helpful.
      Thank u so much Manjula aunty…u make cooking really easy, interesting and enthusiastic.

    17. Jaijinendra aunty,

      I just made dum aloo ,it turned out really good,although I didn’t add coconut powder & degi mirch as I didn’t have any.I will buy these 2 ingredients & definetely try this again.

      All your recipes are very delicious & easy to follow.

      Thanks for all the wonderful recipes, my husband enjoyed the naan,it came out perfect.

    18. Hi Manjula Maam

      Your recipes are wonderful. I have tried many websites, but have not experienced the taste that your recipes have. I totally trust your website and have tried most of the subzi section. I will try others too!

    19. Dear Madam

      This is great site and your recipes are so easy as well as tempting to look.

      I’ll definitely try this out.

      Thanks a lot for this great site.

    20. I made this for dinner tonight, along with your naan recipe. Both were delicious! I didn’t have any coconut or asafetida, but I made due and the result was still wonderful. After having tried many, many sources for Indian recipes, you are the one I trust!

    21. Dear Manjula Aunty,

      Thank you so much for all your recipes and video. My dishes get a lot of appreciation and it is all because of you. Thank you very much. Please keep the good work going. All dishes when followed as per your directions come out so well.

      Warm regards,

    22. Hi Manjula aunty,

      I love the way you make every recipe without onions and garlic.I don’t like to add them too as they overpower all the other tastes.Your site is unique as it is the best one among the vegetarian ones..Dum aaloo recipe turned out to be great..Thanks

    23. hello Manju aunty… I’m preparing dishes after taking help from ur videos… and thiz a fantastic job for me to get the best appreciations from my family… This is all because of u… so thanks to u…!!

    24. Hi,

      I am a fan of you and have tried many of your recipes. You have mentioned coriander powder in many recipes. Is it dry roasted coriander or should it be roasted with a little oil? Thank you.

    25. i am surprised that other viewers have not noticed that curd is added while making the paste.

      Kudos to Manjula Aunty for another wonderful post!!! Thank you for making us all good cooks.

    26. hi there,

      i have seen dum aloo video , at the starting of the show while u were showing ingredients u showed us the curd but u did not add curd anywhere in recipe. we should ad curd or shouldnt , let me know.

      thank you,

    27. Hi anuty,

      thankyou so much for all yr receipes especially kalakand, also when we go to indian food places, they have sweet fennal seeds (sonf) that seem rosted and sweetned, can u teach us how to make it

      thanks again

    28. Hello Aunty,

      Wish you a vey Happy Diwali.
      I have tried most of your delicious recipes. They turn out really good.

      I do have a question about you clean pots and pans. How do you clean your stainless steel pots and pans and your nonstick pans especially after deep frying them. Yours looks so clean with no oil greasy stains as mine becomes after deep frying couple of times.

      Please do let me know.


    29. Nivi, I found the following on the internet. I hope it helps with your question.

      Paprika is unusually high in vitamin C. Hungary’s Nobel prize-winning Professor Szent Gyorgyi first discovered the vitamin in paprika chile peppers. The capsicum peppers used for paprika contain six to nine times as much vitamin C as tomatoes by weight.

      High heat leaches the vitamins from peppers, thus commercially-dried peppers are not as nutritious as those dried naturally in the sun.

      As an antibacterial agent and stimulant, paprika can help normalize blood pressure, improve circulation, and increase the production of saliva and stomach acids to aid digestion.

    30. Thank you Manjula. My question is do you think I can substitute soy yogurt for dairy yogurt? There is a brand at the local store in plain flavor. Thank you again.

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