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Vegetarian

Mughlai Dum Aloo

Name: Mughlai Dum Aloo
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Ingredients: 500 gm Potato; 200 gm Onion Paste; 2 tbsp Garlic Paste; 2 tbsp Ginger Paste; 1 cup Tomato Puree; 2 tbsp Cream; 2 tbsp Poppy Seed Paste (or khuskhus); 1/2 tsp Turmeric Powder; 1 tsp Red Chili Powder; 1 tsp Coriander Powder; 1 tsp Garam Masala; 2 Cloves; 1 inch Cinnamon; 2 Cardamom; 2 Whole Black Pepper; 1/4 tsp Cumin Seeds; 1.5 tsp Salt (or as per taste); 1 cup Clarified Butter (or ghee); 1 tbsp Coriander (chopped)

muktisahay
June, 2025

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Mughlai Dum Aloo - Plattershare - Recipes, food stories and food lovers

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4.50 from 4 votes

Multi Cuisine

About Mughlai Dum Aloo

Experience the royal flavors of Mughlai cuisine with this exquisite Mughlai Dum Aloo recipe. Tender baby potatoes are simmered in a luxuriously spiced gravy made from onion, garlic, and ginger pastes, complemented by a rich tomato puree.

Each bite captures the essence of traditional Mughlai cooking—aromatic, creamy, and deeply satisfying.

This dish is perfect for a leisurely lunch, pairing beautifully with naan, roti, or steamed rice.

Whether you're hosting a festive gathering or treating yourself to something special, Mughlai Dum Aloo brings restaurant-style opulence right to your home kitchen.

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Recipe Time & More

Prep Time30 minutes mins

Cook Time25 minutes mins

Total Time55 minutes mins

Served AsLunch

Recipe TasteCrunchy Salty Sour Spicy Tangy

Calories 1222 kcal

Servings 2

Cook Mode(keep my screen on)

Ingredients

▢ 500 gm Potato
▢ 200 gm Onion Paste
▢ 2 tbsp Garlic Paste
▢ 2 tbsp Ginger Paste
▢ 1 cup Tomato Puree
▢ 2 tbsp Cream
▢ 2 tbsp Poppy Seed Paste (or khuskhus)
▢ 1/2 tsp Turmeric Powder
▢ 1 tsp Red Chili Powder
▢ 1 tsp Coriander Powder
▢ 1 tsp Garam Masala
▢ 2 Cloves
▢ 1 inch Cinnamon
▢ 2 Cardamom
▢ 2 Whole Black Pepper
▢ 1/4 tsp Cumin Seeds
▢ 1.5 tsp Salt (or as per taste)
▢ 1 cup Clarified Butter (or ghee)
▢ 1 tbsp Coriander (chopped)

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Instructions

▢
Peel the potatoes and prick it. Heat clarified butter / ghee in a pan. Add potatoes and dip fry till dark brown on low flame and strain it. Heat clarified butter and add cumin seeds and whole garam masala to crackle.
▢
Add fried potatoes and one cup of water and cook cover for 10 mins. Garnish with coriander leaves. Serve hot with chapatis.

Recipe Notes

Additional Tips

For extra crunch and depth, lightly fry the boiled baby potatoes until golden before adding them to the gravy—this helps them absorb the sauce better and adds subtle texture.
If you’d like a richer Mughlai flavor, stir in a tablespoon of ground cashews or almonds along with the poppy seed paste for a creamier, more luxurious sauce.
To balance the tanginess and spice, try drizzling a spoonful of saffron-infused cream over the finished dish just before serving—this adds a subtle aroma and a regal presentation.
Leftover Mughlai Dum Aloo tastes even better the next day as the flavors develop further; store in an airtight container in the refrigerator and gently reheat, adding a splash of water or cream to revive the gravy’s texture.

Tried this recipe?Mention @plattershare or tag #plattershare!

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4.50 from 4 votes

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4 Comments

Abhay Raj

October 5, 2021 / 7:05 pm Log in to Reply

This looks incredible! Thank you.
ROHIT MULCHANDANI

June 24, 2020 / 1:55 pm Log in to Reply

Such a lovely dish! Thanks for sharing.
abhishek

December 27, 2017 / 10:38 pm Log in to Reply

This is perfect! Can’t wait to taste it.
Bhawna Shroff

December 1, 2017 / 8:27 am Log in to Reply

Looks incredible! Thanks for the details.