Dum Aloo

दम ऒलू
Traditional and spicy potato. A staple in saals.

Dum Aloo


  • 10 small potatoes
  • 2 tsp chilli powder
  • 1 tsp ginger powder
  • ½ tsp fennel powder
  • 3-4 tbsp yoghurt
  • ½ tsp cumin seed
  • 3 crushed cloves
  • 2 bud black cardamom
  • 1 stick dalchini or ¼ tsp cinnamon powder
  • 2 green cardamom
  • A pinch of asafoetida
  • Cooking vegetable oil
  • Water
  • 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 potatoes.
  3. Prick the potatoes all over with a toothpick or fork or the tip of a knife.
  4. Heat 1 cup of oil in a frying pan and put the potatoes in it.
  5. Deep fry potato slowly until reddish brown and put aside.
  6. Heat 3 tbsp of oil in a pressure cooker or a cooking pan.
  7. Add chilli powder and asafoetida to oil and sauté.
  8. Add yoghurt and stir till the yoghurt dissolves in oil and forms into a thick red chilli paste.
  9. Add salt, ginger powder, fennel powder, cinnamon, crushed cloves and crushed black cardamom to yogurt chilli mixture in a cooking pan or a pressure cooker.
  10. Add the fried potatoes to the mixture, and add minimum 3 cups of water.
  11. Cover and pressure cook until one whistle or for about 5 minutes and then lower the heat and simmer approximately for 10-15 minutes.
  12. Open the cooker when the pressure drops. If too much of water is left; boil until a thick gravy is formed. Turn off the burner.
  13. If cooking in a pan, add 3-4 cups of water, cover and boil for 5 minutes on high heat. Then lower the heat and simmer for about 30 minutes or until water is absorbed.
  14. When done sprinkle the crushed cardamom and cumin over potatoes and cover.
  15. Serve with white rice.

© Copyright 2021 KoshurSaal.com. All Rights Reserved.

This web page was designed with Mobirise templates