Saturday, 29 November 2014

Sukha Dum Aloo ( Baby Potato Curry)

This sukha dum aloo curry is very tasty and very easy to make.


  • Baby potatoes- 12 
  • Onion, finely chopped¼ cup
  • Tomato,finely chopped- 1 cup
  • Green Chili- 1 (optional)
  • Ginger- garlic paste- 2 tsp
  • Curd, thick and beaten- ½ cup
  • Crushed dried fenugreek leaves (kasuri methi)- 1 tsp
  • Kashmiri red chili powder- 3 tsp or any chili powder- 2 tsp or less
  • Turmeric powder- ½ tsp
  • Cumin seeds (jeera), crushed-1 tsp
  • Fennel seeds (saunf), crushed-1 tsp
  • Badshah's Punjabi garam (gravy) masala- 1 tsp
  • Asafetida (Hing)- ¼ tsp (optional)
  • Veg. Oil- 3 tbsp
  • Salt- to taste
  • Sugar- ½ tsp
  • Finely chopped fresh coriander- 2 tbsp


  • Wash potatoes. Prick the skin of potatoes with fork. Half boil potatoes in pressure cooker or microwave for 5 to 6 minutes in cooking polythene bag. (Potatoes should be little bit tough not more soft.) 
  • Peal their skin. Heat oil in a pan and shallow fry potatoes in hot oil, till the potatoes are cooked and golden brown and keep aside in a plate. 
  • Heat above same oil in same pan. Add onion, sauté till it turn into golden brown. Add turmeric powder, cumin seeds, fennel seeds, hing and sauté for a minute. 
  • Add chili powder, ginger- garlic paste& tomato. Sauté till they soften like gravy. 
  • Add chili , potato, kasuri methi and curd. Mix well & sauté for 2-3 minutes. 
  • Add garam masala, sugar and some water to adjust consistency of gravy as per personal choice. 
  • Add salt & mix well. Cover the pan & cook simmer for 5-6 minutes. 
  • Garnish with coriander. Serve hot with rotis.

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