Skip to main content

Aloo Dum

Now there is nothing more delicious and easy to make than aloo dum. It can be enjoyed with rice, rooti,  paratha, poori you name it and you got it :)

My 2 favorite ways are one to serve it with dahi vada as chat and the other one is with plain white rice.

  1. Potatoes: 2 large boiled
  2. Tomato: 1 large finely chopped
  3. Onion: 1 Medium 
  4. Onion: 1 small finally chopped
  5. Ginger : 1 inch
  6. Garlic: 6-8 cloves
  7. Cardamon : 2
  8. Cinnamon: 1/2 inch stick
  9. Bay Leaves: 2
  10. Turmeric Powder: 1 tbsp
  11. Red Chilli Powder: 2 tbsp
  12. Cumin Powder: 2 tbsp
  13. Coriander Powder: 1 tbsp
  14. Slat as per taste
  15. Oil: 2 tsp

Make a fine paste of ginger, garlic and medium onion
Peel and break (don't mash they, just break into uneven pieces) the boiled potatoes, sprinkle 3/4 tsp of turmeric powder on the peeled potatoes and mix. You can skip breaking them up if using small baby potatoes.
In a pan heat oil and fry the potatoes till golden brown and remove from heat.
In a kadhai or large pot heat oil, add bay leaves and let it cook for few seconds.
Add chopped onion and fry till golden brown.
Add the ginger, garlic and onion paste and cook till the raw smell is gone.
Add the chopped tomato, chilli, cumin, coriander and rest of the turmeric powder. 
Add salt to taste.
Cover and cook till the tomatoes are mushy, remove the lead and cook till the oil is separated.
Add the potatoes, stir gently to coat potatoes with masala.
Add 1 cup of water, reduce heat and simmer the potatoes for another 5 minutes or till the desired consistency is achieved.
Grind cardamon and cinnamon into a powder.
As the curry cools down a little sprinkle thecardamon and cinnamon powder.

Serve it with rice, rooti or pratha and enjoy.
In another post I would explain how to enjoy dahi vada in Cuttack street style.
Till then Happy Blogging


Popular posts from this blog

Egg Bhurji Curry

As a kid this used to be one of my favorite curries that my mom would make for breakfast with roti or parathas. Its easy, quick and on top of all yummy!!!


Egg: 4 wholeOnion: 1 medium finely choppedGreen Chilli: 4 finely chopped (remove the seeds if you don't want it to be too spicy)Tomato: 1 medium finely choppedGreen Peas: 1/2 cupRed Chilli Powder: 1 tspTurmeric Powder: 1/2 tspSalt: as per tasteMutton/chicken curry masala: 1 tspOil: 2 tsp
In a pan heat 1 tsp of oil and 1/2 of the chopped green chilli and onion with a pinch of salt.
Fry till the onion turns transparent.
In the mean while beat the eggs with 1/4 tsp of red chilli powder and 1/2 tsp salt.
Add the beaten eggs to the pan and make scrambled eggs.
Cook till the eggs are cooked through and the eggs turn slightly brown.
Remove from heat and keep aside.
Mix rest of the chopped green chilli , onion and chopped tomato together.
In a kadhai heat rest of the oil and add the onion, green chilli and tomato mix along …

Buta dali-Aloo-Kakharu Tarkari(Channa Dal with Pumpkin)

It is a very popular dal dish in Orissa. It is generally prepared when there are guests coming over and it has to be vegetarian food. It goes great with poori. It is nutritious as well as tasty. It has goodness of lentils and taste of pumpkin.


Channa Dal: 1 cupPumpkin: 1 cup cut into chunks with skinPotato: 1/2 cup cut into chunksGinger: 1/2 inch gratedOnion: 1 small choppedTomato: 1 choppedTurmeric powder: 1 tbspPanch Phutona: 1 tbspDry red chili: 2 brokenTej Pata: 1sugar: 1/2 tspWhole cinnamon: 1/2 inchred Chili powder: 1 tbspGhee: 2 tbspSalt as per tasteRosted Jeera and Dry Red chill powder

Soak the dal for 30 mins
In a pressure cooker heat ghee, add panch phutona and red chili to it.
As the spices stop cracking add Tej pata, cinnamon and let it cook for few seconds before adding onions.
Cook the onions till they turn golden brown
Add the red chili powder and cook for 1-2 mins.
Add grated ginger and vegetables. Fry the vegetables for 4-5 mins.
Add the turmeric powder,…

Lau Besara ( Bottle Gourd in Mustard Gravy)

Lau known as bottle gourd or opo squash or long melon is a vine grown for its fruit, which can either be harvested young and used as a vegetable, or harvested mature, dried, and used as a bottle, utensil, or pipe. Lau Besara is preapared by cooking Bottle gourd in a paste of mustard. This item is relished with rice or Chapattis. This curry specially close to my heart, mom used to make this  for us a lot as we had a big garden and when you plant lauki it grows more than a family can eat. When I cooked this my house smelled like old days and I was real nostalgic and cannot wait to share this one with you all. Ingredients:
Louki (lau): 1 small peeled and cut into small piecesPotato: 1 medium cut into small piecesGreen Chillies: 2-3  chopped into piecesVadi: 5-6 (optional)Punch-phutana: 1 tsp Mustard Paste: 2tbsp ( grind, 2 tsp mustard seeds, 1 tsp cumin seeds and 5-6 cloves of garlic pod)Turmeric powder: 1/4 tspoil: 2 tspSalt to tasteCoriander leaves for garnish
Procedure: In a kadhai take lo…