Dum Aloo Recipe UP Style

Dum Aloo Recipe UP Style

Dum Aloo recipe made UP style was a favourite at my home. There was a special Dum aloo spice mix that dad used to bring from Allahabad which was really delicious. But in its absence mum made do with garam masala. This recipe is simple comfort, home food and is only slightly different from the famous Kashmiri Dum Aloo recipe.

dum aloo UP style

dum aloo UP style
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Dum Aloo UP Style Recipe

Dum Aloo recipe is a delicious curry made with baby potatoes, curd and select spices. Dum aloo is spicy and tangy and goes really well with rotis or rice.
Course Main Course
Cuisine North Indian/ UP
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 4
Calories 254 kcal


  • 1/2 Kg. Baby Potatoes
  • 1 cup thick curd or yoghurt
  • 1 large tomato finely chopped or grated
  • 1 inch piece ginger grated
  • 2-3 green chillies slit in half
  • 1 tsp. chilli powder
  • 1 tsp. garam masala powder
  • 1/2 tsp. turmeric powder
  • 1 tsp. coriander powder
  • 1 tsp. roasted and powdered saunf or fennel
  • 1-2 cups Water
  • 3 tbsp. ghee/oil
  • salt to taste
  • Coriander leaves for garnish

Whole garam masala

  • 1 bay leaf
  • 4 cloves
  • 1 piece small cinnamon
  • 3-4 green cardamom
  • ½ tsp. cumin seeds


  1. Parboil the baby potatoes either in a pan or a pressure cooker. Make sure it is slightly underdone. Now let them cool and peel them. This is the most time-consuming process and takes about 15-20 minutes. Pierce them with fork and keep aside.
  2. Now heat ghee/oil in the pan. Lightly saute the potatoes till they are golden brown and keep aside. Some people deep fry the potatoes but I avoid doing that.
  3. Now use the ghee/oil left in the pan. Add in all the whole garam masala (cumin seeds, bay leaf, cinnamon, cardamom and cloves). Fry for a minute. Now add in the grated tomato and ginger. Cook it for 5 minutes till the tomato looks cooked. Now add the slit green chillies and baby potatoes. Fry for about 2 minutes.
  4. Take the curd and beat it well. Add it gently to the mix in the pan after lowering the heat. Add in the turmeric powder, chilly powder, garam masala powder, saunf powder and coriander powder and mix well. Add salt to taste.
  5. Simmer it for 8-10 minutes keeping a lid on. If the curd curdles, do not worry. Just mix everything well. Add more water if you want a thinner gravy. If not you will get a thicker gravy.

Recipe Notes

1. Baby potatoes are the best for this recipe. But peeling them takes almost all of the prep time.
2. Using 1 tsp. Kashmiri red chilly powder gives the dish a beautiful red colour without the heat.
3. Deep frying the potatoes makes the dish tastier albeit adding the calories.

4. You can use 1 tsp. Degi or Kashmiri Mirch powder for its beautiful red colour and 1 tsp. regular chilly powder for taste.

Nutrition Facts
Dum Aloo UP Style Recipe
Amount Per Serving
Calories 254 Calories from Fat 126
% Daily Value*
Total Fat 14g 22%
Saturated Fat 8g 40%
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 36mg 12%
Sodium 1213mg 51%
Potassium 227mg 6%
Total Carbohydrates 23g 8%
Dietary Fiber 5g 20%
Sugars 3g
Protein 10g 20%
Vitamin A 15%
Vitamin C 33%
Calcium 14%
Iron 21%
* Percent Daily Values are based on a 2000 calorie diet.

Serve dum aloo hot after garnishing with coriander leaves with rotis or boiled rice.

Do see this video to help you understand how to make dum aloo better:

It is simple and delicious home-cooked food. Let me know if you try the recipe.

In case you try this dum aloo recipe, do share with me with #rachnacooks. Also if you enjoy the recipe, I would appreciate if you can pin this.

These are the other delicious potato recipes that you can make: aloo methi, aloo matar, dahi ke alooaloo tamatar tari wale, aloo parwal, soya alooeasy aloo poha recipe,

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23 thoughts on “Dum Aloo Recipe UP Style

  1. Love the colour of the dish. It’s looking so tempting. And this reminds me that it’s been ages since I have made/eaten dum aloo. Will look out for baby potatoes on my next veggie shopping visit and try your recipe.

  2. MMMM, I could practically smell the spices. Love Indian food so much and enjoy having it when I can as I am not much of a cook, even for usual bland Canadian fare. This sounds yummy! I do like Garam Marsala. Our friends from Bangladesh gave us some of that. Delicious.

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