Dum Aloo

Dum Aloo

Prep: 25 minutes

Cook: 25 minutes

Method: Easy

Course: Main Course

Type: Kashmiri

Small potatoes cooked in a highly flavourful gravy with turnips


  • Small potatoes, boiled and peeled 12 to 14
  • Oil 1 tbsp
  • Cloves 2 to 3
  • Green cardamoms 2
  • Black cardamom 1
  • Cinnamon 1 inch
  • Asafoetida ½ tsp
  • Dried fenugreek leaves (kasoori methi) 1 tsp
  • Cumin seeds 1 tsp
  • Medium onion, grated 1
  • Yogurt 1 cup
  • Ginger, chopped 1 tsp
  • Fennel (saunf) powder 1 tsp
  • Tomato puree 1 cup
  • Paprika powder 1 tsp
  • Salt to taste
  • Coriander powder 1 tsp
  • Turmeric powder 1 tsp
  • Turnips (shalgam), diced 1 cup
  • Black pepper powder to sprinkle
  • Garam masala powder tp sprinkle
  • Fresh coriander leaves to garnish


  • Prick the potatoes with a fork and keep on a plate.
  • Heat oil in a non-stick wok, add cloves, cardamom, black cardamom, cinnamon, asafoetida, dried fenugreek leaves and cumin seeds, cook till fragrant.
  • Add onion and saute for a while.
  • In a bowl mix yogurt, ginger and fennel powder, and make a smooth paste.
  • Add ½ cup water to the wok, followed by tomato puree, mix and cook for 3-4 minutes.
  • Add paprika powder, salt, coriander powder, turmeric powder and yogurt mixture, and mix well.
  • Add turnips, potatoes and ½ cup water, mix, cover and cook for 10-15 minutes.
  • Switch off the heat but let the wok remain covered with the lid.
  • Transfer into a serving bowl, sprinkle black pepper powder and garam masalav powder, garnish with coriander leaves and serve hot.