Alu Dum by Soni Sahai


  1. Potatoes – 1 kg, roundof equal size
  2. Yoghurt – 400gms, beaten
  3. Bay Leaf – 2
  4. Cinnamon – 2 inches
  5. Cloves – 8
  6. Peppercorns – 14
  7. Coriander Powder – 4 Tablespoons
  8. Turmeric Powder – 1Teaspoon
  9. Chili Powder – 1 Teaspoon
  10. Mustard Oil – 8 Tablespoons
  11. Onions – 4, ground
  12. Garlic – 8 pods, ground


Peel the potatoes and prick them all over with a fork. Heat oil in a karahi and fry them lightly. Remove them and keep aside. In the same oil add the whole spices till they splutter. Add the onion and garlic pastes, coriander, turmeric and chilli powders and cook till dry. Add the potatoes and some water and salt sauté till almost done. Now add the beaten yogurt and simmer, stirring the yogurt constantly so that it does not curdle. The gravy should be thick.

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