Dum Aloo


Dum Aloo



  1. Potatoes 500 gm
  2. 1 large Onion, finely chopped
  3. 3/4 cup thick Curd (yogurt)
  4. 1 Bay Leaf
  5. 1 pinch Asafoetida
  6. 1 tsp Red Chili Powder
  7. 1/4 tsp Turmeric Powder
  8. 1 tsp Ginger paste
  9. 1 tbsp Coriander Seeds
  10. 1/2 tsp Cumin Seeds
  11. 1 small piece of Cinnamon
  12. 4 Cloves
  13. 2 tbsp Coriander Leaves, chopped
  14. 1 tsp poppy seed powder
  15. Salt


  1. Peel boiled potatoes and prick them with a fork.
  2. Heat 2 tablespoons oil in a pan. Add boiled potatoes and shallow fry them over medium heat until they turn light brown. Drain and transfer to plate.
  3. Take oil in kadai add pinch of asafoetida and add bay leaves and finely chopped onion, sauté until onion turns light brown .Add ginger paste and sauté it.
  4. Add 2 tsp of besan.
  5. Beat curd and slowly add it in kadai. Add turmeric powder and red chilli powder and mix again.
  6. Stir continuously for 2-3 minutes or until oil starts to separate.
  7. Add shallow fried potatoes, kasuri methi, sugar and salt, cook on low heat for 2 minutes.
  8. Add 3/4 cup water and bring it to boil.
  9. When it starts to boil, cook covered on low flame until you get the desired consistency of gravy. Turn off the heat and transfer to a serving bowl.

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