Dum Olu

Kashmiri-style whole potatoes in a gravy


  • 12 dum aloo / small potatoes, boiled, peeled and pricked with fork
  • 2 tablespoons yogurt
  • 1/4 cup oil
  • 1 bay leaf
  • 1 pinch hing
  • 2 cloves
  • 1/2 teaspoon garam masala
  • 1 teaspoon saunth / dried ginger powder
  • 2 tablespoons saunf / fennel powder
  • 1 tablespoon Red chilli powder
  • salt


  1. Heat oil. Fry potatoes will golden. Keep aside.
  2. Add oil and roast hing, cloves and bay leaf. Add red chilli powder, sonth and fennel powder. Stir till fragrant.
  3. Add yogurt and stir. Now add cup of water and bring to boil.
  4. Transfer potatoes into gravy. Add salt, cover and cook for 30 minutes till gravy is thick. Add garama masala and stir well.
  5. Serve Dum Olu hot with roti.

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