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Monday, April 13, 2009

Mughlai Dum Aloo

Bengali New Year (Subho Naba Barsha) is going to be celebrated in 2 days time. It is celebrated with joy and following centuries old customs and traditions. Traditional recipes are prepared and are an essential part to welcome guests. A recipe for delicious Mughlai Aloo Dum.


  • 250 gms small sized potatoes (equal size)
  • 3 onions, finely sliced
  • 3 small tomatoes, finely chopped
  • 3 tbsp watermelon seeds (magaz)
  • 1 tbsp poppy seeds (khuskhus / posto)
  • 1" ginger, finely chopped
  • 1/2 tsp cumin seeds (jeera)
  • 1/2 tsp red chilli powder
  • 1/2 tsp garam masala powder
  • 1/4 tsp amchoor powder (optional)
  • 1-1/2 tsp salt (to taste)
  • 3 tbsp oil
  • 2 cups water (as required)
  • 1 bunch coriander leaves, finely chopped, for garnishing

  1. Wash, peel and cut potatoes into 2 equal halves. Heat oil in a kadhai, deep dry the halved potatoes on medium flame till golden brown. Drain oil and keep aside.
  2. Deep fry the sliced onions to a golden brown colour. Remove from oil and grind the fried onions to a paste (add a little water, if required). Keep the onion paste aside.
  3. Soak watermelon seeds & poppy seeds in 1/2 cup hot water for 15 mins. Grind to a fine paste.
  4. Blanch tomatoes. Blend the tomatoes with ginger and 1/2 cup water to form a smooth puree.
  5. Heat oil once again. Add cumin seeds and let them splutter. Add red chilli powder. Stir fry. Add onion paste and cook for 2 mins. Now add tomato paste, mix and stir fry. Reduce flame and cook for 4-5 mins till oil separates.
  6. Add the watermelon-poppy seeds paste, salt, garam masala powder and amchoor powder. Stir for 2 mins.
  7. Add 1 cup of water and bring the gravy to a boil. Add the fried potatoes. Simmer and cook the potatoes for 5-6 mins or until the potatoes are tender and coated with the masala.
  8. Transfer to a serving bowl, garnish with chopped coriander leaves and serve hot.


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