Dhaba Style Dum Aloo


  • 10 dried red chillies
  • 250g yoghurt
  • 500g small potatoes boiled and pealed
  • 4-5 tablespoons mustard oil
  • ¼ teaspoon salt
  • ¼ teaspoon red chilli powder
  • 3 tablespoons mustard oil
  • 1 teaspoon cumin seeds
  • 1 bay leaf
  • 1 star anise
  • 1 small cinnamon stick
  • 6-8 cloves
  • 12-14 black pepper corns
  • 2 green cardamoms
  • 1 tablespoon ginger garlic paste
  • 1 tablespoon Kashmiri red chilli powder
  • ¼ teaspoon turmeric powder
  • 1 tablespoon coriander powder
  • 1 teaspoon dry ginger powder
  • ½ teaspoon /jeera/roasted cumin powder
  • 1 teaspoon sauf powder/fennel seed powder
  • salt to taste
  • ½ teaspoon garam masala
  • 1 teaspoon dried kasuri methi
  • 2 tablespoons fresh coriander

Note– Please read recipe notes in the end.

Main Equipment Used

Steps In Making

  1. Remove the seeds of the dried red chillies and soak them in warm water for 10 minutes.
  2. Put them in a mixer grinder along with some water and grind them to form a smooth paste.
  3. In a bowl add yoghurt and add the red chilli paste in it and mix well.
  4. Take boiled and pealed potatoes and dock them with a fork or toothpick.
  5. Heat the mustard oil in a pan and add boiled potatoes in them.
  6. Sprinkle some salt and red chilli powder and sauté them for 7-8 minutes or until they get a golden brown colour on top.
To Make The Gravy
  1. Heat mustard oil in a kadai and then add all the whole spices, cumin seeds, cloves, bell pepper corns, bay leaf, green cardamoms, cinnamon stick and star anise.
  2. Add ginger garlic paste and sauté for a minute.
  3. Now add red chilli powder and turmeric powder and cook for 10-15 seconds.
  4. Further add coriander powder, cumin powder, dry ginger powder, sauf powder and salt. Add some water and cook the masalas for sometime.
  5. Add the yoghurt mixture we prepared earlier and keep stirring it continuously for a minute or it start to curdle.
  6. Now add the boiled potatoes and cook for 8-10 minutes or until the gravy thickens and the potatoes have absorbed the goodness of the gravy.
  7. Finally add some garam masala, kasuri methi and fresh coriander.
  8. Serve with roti, naan or rice.

Recipe Notes

  • Use baby potatoes for this recipe as it will soak the gravy. If you have big potatoes then cut them into half and then use.
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