Monday, 22 February 2010

Dry dum aloo

This is very tasty recipe and a quick one.
Serves: 4
Baby potatoes: 18-20
Ginger: 1 inch
Garlic: 3-4 cloves
Cumin powder: 2 tea spoon
Cumin and coriander powder: 2 table spoon
Garam masala: 1 tea spoon
Turmeric powder: 2 tea spoon
Salt to taste
Asafoetida: pinch
Oil: 2 table spoon

Boil baby potatoes until soft. Pressure cook it for 2-3 pressures.

Wait till potatoes are cooled off. Peel the skin off. This is the only tedious part.

Peel ginger and chop it into fine small flakes. Peel garlic and chop it into fine small flakes.

Heat pan, add oil. Once the oil is hot add cumin seeds. Let it splutter, add asafoetida. Add ginger and garlic flakes. Leave it for a minute but do not allow it to burn.

Add turmeric powder, coriander and cumin powder and mix well. Now add potatoes and allow it to cook on medium flame. Potato surface should get crispy in the oil. This will take 7-10 minutes. Do not cover the pan with lid as this will make potatoes go soft. Add salt to taste and garam masala.
Keep stirring occasionally. Serve it with roti, dal, rice anything of your choice.


  1. This was the best dinner we had in a long time. The dum aloo was divine. Just the right combination of texture and spice. I am hungry again!

  2. Thanks a lot! Come back to London :).


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