Dum Aloo दम ऒलू


Dum Aloo

Dum Aloo


  1. 10 small potatoes
  2. 2 tsp chilli powder
  3. 1 tsp ginger powder
  4. ½ tsp fennel powder
  5. 3-4 tbsp yoghurt
  6. ½ tsp cumin seed
  7. 3 crushed cloves
  8. 2 bud black cardamom
  9. 1 stick dalchini or ¼ tsp cinnamon powder
  10. 2 green cardamom
  11. a pinch of asafoetida
  12. cooking vegetable oil
  13. water
  14. salt to taste


  1. Place the potatoes in a pan and add water.
  2. Boil the potatoes for 10 minutes or longer till the skin can be easily peeled. Peel off the skin of
  3. potatoes.
  4. Prick the potatoes all over with a toothpick or fork or the tip of a knife.
  5. Heat 1 cup of oil in a frying pan and put the potatoes in it.
  6. Deep fry potato slowly until reddish brown and put aside.
  7. Heat 3 tbsp of oil in a pressure cooker or a cooking pan.
  8. Add chilli powder and asafoetida to oil and sauté.
  9. Add yoghurt and stir till the yoghurt dissolves in oil and forms into a thick red chilli paste.
  10. Add salt, ginger powder, fennel powder, cinnamon, crushed cloves and crushed black cardamom to
  11. yogurt chilli mixture in a cooking pan or a pressure cooker.
  12. Add the fried potatoes to the mixture, and add minimum 3 cups of water.
  13. Cover and pressure cook until one whistle or for about 5 minutes and then lower the heat and
  14. simmer approximately for 10-15 minutes.
  15. Open the cooker when the pressure drops. If too much of water is left; boil until a thick gravy is
  16. formed. Turn off the burner.
  17. If cooking in a pan, add 3-4 cups of water, cover and boil for 5 minutes on high heat. Then lower the
  18. heat and simmer for about 30 minutes or until water is absorbed.
  19. When done sprinkle the crushed cardamom and cumin over potatoes and cover.
  20. Serve stem fried potato warm.
  21. Steam Fried Potato/Dum Aloo/Dum Ollav

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