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Dum Allo

Boiled Potatoes in a thick spicy gravy

Serving 2-4 persons

Preparation Time: 20 minutes

Cooking Time: 20 minutes



14 LargePotatoes
2 LargeFinely Chopped Onion
3 TeaspoonsTomato Paste
1 TablespoonGinger Paste
1 TeaspoonGarlic Paste
2 TablespoonGreen Chillies Finely Chopped
3 CupsOil For Deep Frying
1.5 CupWater

Dry Spices

1 TeaspoonWhole Cumin Seeds
1 TeaspoonFennel Seeds
2 Bay leaves
2 Cloves
2 Black Cardamoms
2 Green Cardamoms
1 SmallCinnamon Stick broken in Pieces
1 TeaspoonCoriander Powder
1 TeaspoonTurmeric Powder
1 TablespoonGaram Masala
2 TablespoonsYogurt
1 TeaspoonChilli Powder
0.5 CupOil
2 Pinches of Hing
Salt To taste

For Garnishing

2 TablespoonsFinely Chopped Green Coriander leaves



  1. Boil Potatoes for 10 minutes in salted water. Take them out of the water and dry them. Then poke them with fork and deep fry them. Keep the fried potatoes aside.

  2. In an Frying pan take half cup of oil and heat it. Add Hing, cumin seeds and bay leaves to it. Crush Big cardamom and green cardamom and cinnamon and add to the oil when cumin turns brown. Fry it for 1 minute then add fennel seeds.

  3. Add Onion to the oil and fry it till it turns brown. Then add Green Chillies, garlic paste and ginger paste and fry it for 1 Minute.

  4. Add turmeric powder, coriander powder, red chilli powder and garam Masala. Fry it for 1 minute then add tomato paste to it. Fry it till masala apart from the oil. Then add Potatoes and 1 and half cup of water. Cover it and cook it for 5 minutes on medium flame.

  5. Mix Yogurt with 1 table spoon of water and then add it to the potato curry cook it for another 2 minutes then in the end add salt to it. Cook it for another 1 minutes.

  6. Remove it from the flame garnish it with coriander leaves and serve it with chapatti, parantha or rice.

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