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Photo of Dum Alu/Dum Aloo by Bhavna Kalra at BetterButter

Dum Alu/Dum Aloo

Bhavna Kalra
0 minutes
Prep Time
60 minutes
Cook Time
6 People
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There are several ways of making this delight and I love cooking it in the Bengali style. Again because I love Bengali food and this dish evokes so many beautiful memories of childhood. My Bengali neighbour would make “Dom Alu” with deep fried Lucchis/Pooris (fried Indian bread) once a month on a Sunday and I the eternal greedy child would find some fake excuse to be in their house at that time.

Recipe Tags

  • Veg
  • Main Dish

Ingredients Serving: 6

  1. 14 – 16 small baby potatoes
  2. ½ cup mustard or Vegetable oil
  3. 1 tsp Kashmiri red chilli powder
  4. 1 tsp turmeric powder
  5. 3 medium sized tomatoes
  6. ½ cup yogurt
  7. 3 green chillies
  8. 3 cardamoms
  9. 2 bay leaves
  10. 2 star anise
  11. 15 fenugreek seeds
  12. 1 tsp fresh ginger paste
  13. 1 tsp coriander powder
  14. 1 tsp red chilli powder
  15. ½ tsp asafoetida
  16. 1/2 tsp turmeric powder
  17. ½ tsp sugar
  18. 2 tsp mustard/Vegetable Oil
  19. Fresh finely chopped coriander to garnish
  20. salt to taste


  1. Boil the Ppotatoes till tender but not mushy.
  2. Once cooked remove the skin and poke several holes in each potato with a toothpick, this will ensure the gravy seeps in the potatoes.
  3. Heat the mustard oil in a deep bottomed pan and once it reaches smoking point add the turmeric and chilli powder before frying the potatoes in batches till golden on all sides.
  4. Shallow fry the Potatoes rather than deep frying them.
  5. Allow them to cool and drain the excess oil on a kitchen towel.
  6. Blanche the Tomatoes in hot water and then let them cool down in a bowl of cold water.
  7. Add the Tomatoes, green chillies, ginger and yogurt in a grinder and grind them to a puree.
  8. In the same pan that we fried the Potatoes add extra oil if needed or heat the left over oil adding the bay leaves, cardamoms, asafoetida, Fenugreek seeds and Star anise.
  9. After a few seconds gently pour the tomato & yogurt puree, lowering the flame and let the gravy come to a boil.
  10. Once the oil starts to separate add the red chilli, coriander, turmeric powder and cook for a few more minutes before adding 1 cup water and let the gravy come to a boil.
  11. Add the Salt & Sugar for seasoning and then the fried potatoes. Cover and cook for 10 more minutes on a low flame till the Potatoes have soaked in all the flavors.
  12. Sprinkle some freshly chopped Coriander before you serve with steaming hot lucchis (deep fried breads) made with plain Flour or Pooris (deep fried breads) made with wheat flour.

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Rasoolbi Abdul Malick
Rasoolbi Abdul Malick   Nov-27-2017

Sayan Halder
Sayan Halder   Aug-30-2017

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