Dum Aloo Lucknowi

Name: Dum Aloo Lucknowi
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4 servings
Cuisine: awadhi
Ingredients: 500 g baby potato (peeled and pricked with a fork); 1 cup oil for frying; 1 cup yogurt (thick, whisked until smooth, at room temperature); 2 tbsp ghee; 2 pcs onion (medium, thinly sliced); 1 tbsp ginger-garlic paste; 2 pcs green chili (slit lengthwise); 2 pcs tomato (medium, pureed); 10 pcs cashew (soaked in warm water for 15 minutes and ground to a paste); 1 pinch kashmiri red chili powder; 1 pinch turmeric powder; 0.5 tsp garam masala; 1 tsp cumin seeds; 3 pcs green cardamom (lightly crushed); 3 pcs clove; 1 inch cinnamon (stick); 5 pcs black peppercorn; 1 tbsp dried fenugreek leaves (crushed between palms); 0.5 tsp salt; 0.5 cup water (for gravy); 2 tbsp coriander leaves (chopped, for garnish); 8 pcs saffron (strands, soaked in 2 tbsp warm water)

RATING

4.6/5(98)

TASTE SCORE

9/10

Baby potatoes simmered in a rich, aromatic yogurt-based gravy infused with Lucknowi spices. This Awadhi-style vegetarian delicacy is slow-cooked on dum to let the potatoes soak up every bit of the creamy, fragrant sauce. Perfect for special occasions.

PREP

20m

COOK

40m

SERVES

1 KATORI

328 cal

SERVINGS

METHOD · 6 STEPS

prep · ~20 min
Prepare the potatoes.
1.Peel the baby potatoes and prick them all over with a fork.
2.Heat oil in a kadai and deep fry the potatoes on medium heat until golden. Drain on paper towels.
TIPPricking the potatoes helps them absorb the gravy better and prevents them from bursting while frying.
fry · ~15 min
Fry the onions.
1.In a separate heavy-bottomed pan, heat ghee over medium heat.
2.Add the sliced onions and fry until they turn deep golden brown.
3.Remove with a slotted spoon and let them cool. Once cooled, grind to a smooth paste with a little water.
TIPFry onions on a consistent medium heat for even browning without burning them.
saute · ~10 min
Cook the masala base.
1.In the same pan with the remaining ghee, add cumin seeds, cardamom, cloves, cinnamon, and black peppercorns. Sauté for 30 seconds until fragrant.
2.Add ginger-garlic paste and slit green chilies. Sauté for a minute until the raw smell disappears.
3.Add the tomato puree and cook until the mixture thickens and ghee starts to separate.
mix · ~5 min
Incorporate the dairy and spice powders.
1.Lower the heat to the minimum setting.
2.Add the fried onion paste, cashew paste, Kashmiri red chili powder, turmeric powder, and salt. Stir well.
3.Gradually add the whisked yogurt, stirring continuously to prevent curdling. Cook for 2 minutes.
TIPEnsure the heat is very low when adding yogurt. Continuous stirring is crucial to achieving a smooth, non-grainy texture.
simmer · ~15 min
Add potatoes and slow cook on dum.
1.Add the fried potatoes to the gravy along with water. Stir gently to coat.
2.Sprinkle garam masala and crushed dried fenugreek leaves on top.
3.Drizzle the saffron-infused water over the gravy.
4.Seal the pan with a tight-fitting lid, optionally using wheat flour dough around the edges to trap the steam. Cook on very low heat for 15 minutes.
TIPPlacing a tawa or heavy griddle under the pan helps to diffuse the heat and prevents the bottom from scorching.
garnish
Garnish with fresh coriander leaves and serve hot.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Prick potatoes with a fork before frying to allow the gravy to seep deep into the potatoes.
2
Fry the onions on a steady medium heat until deep golden, not burnt, for the best caramelized flavor.
3
Always keep the heat on low when adding yogurt to the gravy; stir continuously to prevent curdling.
4
Seal the pan with a tight lid or dough (dum) to trap steam, allowing the potatoes to absorb all the spices.
5
Soak saffron strands in warm water for at least 10 minutes before adding to release maximum color and aroma.
6
Crush dried fenugreek leaves (kasuri methi) between your palms before sprinkling to unlock their earthy fragrance.

RECIPE VARIATIONS

Adapt it for your goals.

dairy free / vegan

Dairy-free / vegan

Replace yogurt with thick cashew cream (soaked cashews blended with water) and use a neutral oil instead of ghee. This keeps the gravy creamy and rich while making the dish fully plant-based.

low oil / air fryer

Low-oil / air-fryer

Instead of deep-frying the potatoes, toss them with a tablespoon of oil and air-fry at 200°C (400°F) for 15-18 minutes, shaking halfway. This cuts down on oil while still giving you slightly crisp potatoes.

nut free

Nut-free

Omit the cashew paste and replace with 2 tablespoons of sunflower seed paste or a slurry of 1 tablespoon rice flour mixed with 3 tablespoons water. The gravy will still be luscious without any nuts.

keema style (non vegetarian)

Keema-style (non-vegetarian)

Add 200g of browned minced lamb or chicken along with the potatoes. This turns the dish into a hearty Lucknowi-style keema dum aloo with a meaty texture and deeper umami.

HEALTH BENEFITS

Why this is on our healthy list.

✓

Rich in Probiotics

Yogurt, a key ingredient in the gravy, is a natural source of beneficial probiotics that support gut health and digestion.

✓

High in Antioxidants

Kashmiri red chili powder, turmeric, and saffron are all packed with antioxidants like curcumin and crocin, helping to reduce inflammation and protect cells.

✓

Good Source of Plant Protein

Cashews provide a moderate amount of plant-based protein, making this vegetarian dish more satiating and muscle-friendly.

✓

Contains Essential Spices

Whole spices like cinnamon, cardamom, and cloves contribute trace amounts of minerals and have been traditionally used to support metabolism and immunity.

QUESTIONS?