Aloo Dum


So I am starting with a cheat. 🙂 I have’nt cooked this dish recently and since the time the accompanying photograph was clicked, I made atleast 3 variations of this to suit tastes as per stomach chemistry. Anyways, here goes the recipe.

Aloo Dum

Aloo Dum


2-3 persons

You Will Need:

  • Small potatoes (Boiled and Peeled) – 500gms
  • Heeng – 1 small pinch
  • Whole Jeera (cumin) – 1/2 teaspoon
  • Whole Saunf (fennel) – 1/2 teaspoon
  • Whole Dhania (Coriander) – 1/2 teaspoon
  • Whole Methi (Fenugreek) – 1/2 teaspoon
  • Turmeric Powder – 1 teaspoon
  • Red Chilli Powder – 1 teaspoon
  • Green Chill (chopped) – As per taste
  • Cumin + Coriander – 3 teaspoon
  • Dry Mango Powder (Amchoor) – 1 teaspoon
  • Sugar – 1 teaspoon
  • Oil – 2 tablespoon
  • Salt – to taste
  • Black Salt – to taste
  • Dhania Patta (Coriander leaves) – about 4 teaspoon
  • Tomato Ketchup – 1and 1/2 teaspoon


  • Heat oil in a wok
  • When the oil heats up add: heeng, whole zeera, whole saunf, whole dhania, whole methi
  • After about 30 seconds add the turmeric, cumin+coriander powder, red chilli powder, amchoor and sugar.
  • When the sugar caramalizes, add the chopped green chillies, salt and the potatoes
  • Coat the potatoes with the masala and fry for 5-6 minutes, until the masala is nicely cooked.
  • Turn down the heat and add the tomato ketchup chat masala and rock salt. Mix well.
  • Add the dhania patta (coriander leaves) and serve.


  • The dish can be made without black salt. However, if black salt is being used then use less salt during cooking and add black salt to complete the taste.
  • Instead of small potatoes, diced pieces of large potatoes can also be used. However, make sure they are boiled and peeled.

2 Responses to “Aloo Dum”

  1. Where is the sugar for the thing to caramelise? You mean when the Oil starts separating out?

    • 2 mishti

      A bit earlier than that. The caramelization happens earlier than the masalas getting completely fried and the oil getting separated. But to be honest, it depends on the level of heat and the amount of masalas. Just make sure that the sugar is not visible any more.

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