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.

To see the other recipes in the Avadhi Menu, click here.

Krishna Sahai
Krishna Sahai

Krishna Sahai took voluntary retirement as a senior Commissioner of Income Tax of the Indian Revenue Service to follow alternative paths. A multi-talented person, she is a trained Bharata Natyam dancer and has also published a book on the subject. Krishna has imbibed the old traditions of Avadhi culture from her family and is concerned about preserving the vanishing cuisines of India. She consults on financial and business matters apart from running a not-for-profit organization.

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