Fresh new potatoes from the farm are the best ones to make Aloo dum.If you don’t have new potatoes that’s ok.Mostly prefered in the winter season,I love having sugarcane juice with Aloo dum,you can have your choice or the best is ginger tea with this snack.This is completely how its made in my granny house,from the region of Purvanchal,food my way



  • 500 gms potato(boiled)
  • 1 tsp panch phodan(i.e jeera,sauf,ajwain,kalunji and khadi dhaniya)
  • 1/2 tsp Rai(mustard seeds)
  • 1/4 tsp Meethi seeds(fenugreek seeds)
  • 1/2 tsp Haldi powder(turmeric powder)
  • 1 tsp Red chili powder
  • 1 tsp coriander powder
  • salt as per taste


  • Firstly boil the potato,peel and cut. Keep aside
  • Heat oil in the pan add rai let it crackle,now add the panch phodan in the oil once they are done,put haldi, red chili powder,coriander powder,salt and 2 to 3 tsp of water,Water is essential coz this will stop the masala from burning.
  • Mix the potatoes in the masala and keep stirring till the potatoes are well coated with the mixture
  • Stir gently so that the potatoes dont mash-up
  • Serve hot with coriander chutney

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