Dahi Bara Aloo Dum Recipe

Name: dahi bara aloo dum
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Indian
Ingredients: 100 g Coriander Leaves; loose Ginger; 200 g Dahi; 500 g Onion; 150 g Ratlami Sev; 1Kg Potato; 500 g Urad Dal; 200 ml Mustard Oil; 100 g Salt; 500 g Sugar; 50 g Cumin Powder; - Red Chilli Powder; 100 g Jeera; 50 g Cloves; 20 g Cinnamon; 20 g Turmeric Powder; - Coriander Powder; 50g Everest Garam Masala; 50 g Asafoetida Powder; 20 g Cardamom Green; 100 g Tej Patta; 100 g Tamarind; 50G Green Chilies; 200 g Black Salt

Indian cuisine · 231 calories

About this recipe

Dahi Bara Aloo Dum is a beloved Indian street food snack combining soft lentil dumplings soaked in yogurt with spicy, aromatic potato curry. Perfect for family gatherings, it offers a delightful mix of tangy, creamy, and spicy flavors. Make family meals stress free with AnyFeast — a family meal planner built for Indian kitchens and busy schedules.

Ingredients

100 g Coriander Leaves
loose Ginger
200 g Dahi
500 g Onion
150 g Ratlami Sev
1Kg Potato
500 g Urad Dal
200 ml Mustard Oil
100 g Salt
500 g Sugar
50 g Cumin Powder
- Red Chilli Powder
100 g Jeera
50 g Cloves
20 g Cinnamon
20 g Turmeric Powder
- Coriander Powder
50g Everest Garam Masala
50 g Asafoetida Powder
20 g Cardamom Green
100 g Tej Patta
100 g Tamarind
50G Green Chilies
200 g Black Salt

Instructions

1. Wash and soak the urad dal in water for 4-5 hours. Drain and grind it into a smooth paste using minimal water.
2. Add salt, grated ginger, and a pinch of asafoetida to the urad dal paste. Whisk the batter for 2-3 minutes to make it light and fluffy.
3. Heat oil in a deep pan over medium heat. Drop small portions of the batter into the hot oil and fry until golden brown. Remove and set aside.
4. Soak the fried dumplings in warm water for 10 minutes, then gently squeeze out excess water and set aside.
5. In a bowl, whisk yogurt until smooth. Add salt, sugar, roasted cumin powder, and a pinch of red chili powder. Mix well.
6. Prepare the aloo dum by heating mustard oil in a pan. Add bay leaf, cumin seeds, and whole spices (clove, cinnamon, cardamom). Sauté for 1 minute.
7. Add finely chopped onions and ginger-garlic paste. Cook until the onions turn golden brown.
8. Add turmeric, red chili powder, coriander powder, and garam masala. Cook for 2 minutes to blend the spices.
9. Add boiled and cubed potatoes to the spice mix. Stir well, then add water to adjust consistency. Simmer for 5 minutes.
10. To serve, place the soaked dumplings in a serving dish. Pour the spiced yogurt over the dumplings, followed by a generous serving of aloo dum. Garnish with fresh coriander and sev.