Dum ollu/Aloo/Potato:

Serving size: 3-4 people


  • 10 small rounded ollu /potatoes;
  • 1-1/2 chili powder/march wangan;
  • Salt to taste,
  • 1tsp shonth/ginger powder,
  • 3 laung /cloves;
  • 1 cinnamon/dalchini stick or ½ tsp. cinnamon powder/dalchini;
  • 2 big black elaichi/cardamom;
  • 2 small elaichi;
  • ½ tsp badiyan/fennel powder,
  • 3-4 tbsp. of yogurt/zamut dud;
  • Two cups of water;
  • ½ zeera/cumin seed/zeur,
  • Pinch of heeng/ asafetida and oil for frying.


  • Boil ollu (potatoes) completely soaked in water in a wider pan for 10 minutes or longer till you see skin can easily be peeled.
  • After peeling the skin, prick the ollu all over with knitting needle or tooth prick or fork or tip of knife.
  • Deep fry ollu till reddish brown and put aside.
  • Take 3 tbsp. of oil in a pressure cooker or pan.
  • Add chili powder and heeng to oil and sauté.
  • Add 3 spoons of yogurt and stir till yogurt dissolves in oil and forms into a thick chili paste.
  • Add salt shonth, badiyan; cinnamon, crushed laung/cloves and crushed big black elaichi to yogurt chili mixture.
  • Add potatoes to chili mixture.
  • Add 2 cups of water or more till all the potatoes are completely dipped in water.
  • Pressure cook for ten minutes and simmer for another five minutes.
  • Open the cooker when pressure drops in cooker.
  • Check for water consistency.
  • If too much water is left, boil till only a little water is left.
  • Turn off the stove.
  • Crush green cardamom/ elaichi and cumin/ zeera.
  • Sprinkle the crushed massala over potatoes and cover.
  • Serve dum ollu warm.
  • Left over can be stored in fridge and used next day after warming.

Note: If cooking in a pan, add 2-3 cups of water and boil for 5 minutes and simmer at a low flame till water is absorbed.