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Recipe for Dum Aloo Mazedaar

Updated on August 3, 2012
5 stars from 1 rating of Dum Aloo Mazedar

Cook Time

Cook time: 25 min
Ready in: 25 min
Yields: 4-5


  • 20-24 nos Baby Potatoes
  • 2 large Chopped Onions
  • 1 tbsp Ginger garlic Paste
  • 3 large Chopped tomatoes
  • ¾ tbsp Red Chilli Powder
  • ½ tsp Cumin Powder
  • 1 tbsp Coriander Powder
  • ½ tsp Turmeric Powder
  • ½ tsp Garam Masala Powder
  • To taste Salt
  • a pinch Asafoetida
  • 1 tsp Cumin Seeds
  • 2 tsp Mustard oil
  • 1-1 ½ tbsp Fresh Coriander, Chopped
  • to deep fry Oil
  • 2 tbsp Fresh Cream


  1. Peel, wash and prick potatoes all over with the help of a fork. Keep in salted water for fifteen minutes. Heat sufficient oil in a kadai and deep-fry the potatoes on medium heat till golden brown.
  2. Drain and place on an absorbent paper and keep aside. Heat mustard oil in a pan.
  3. Add cumin seeds and asafoetida and cook on medium heat till the cumin seeds change colour. Add onion and sauté for three to four minutes or till the onion turns light golden.
  4. Add ginger-garlic paste and sauté for a minute. Add a little water and stir. Add tomatoes and sauté for a minute. Add a little water and cook till tomatoes turn pulpy.
  5. Add red chilli powder, cumin powder, coriander powder, turmeric powder and a little water and stir. Add fried potatoes and stir to mix well and cook for two minutes. Add a little water and salt.
  6. Mix well and simmer for five minutes or till the potatoes absorb the gravy. Add garam masala powder and stir.
  7. Remove from heat and serve hot garnished with coriander leaves and fresh cream.


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      kelleyward 5 years ago

      Never heard of this recipe but it looks tasty. Thanks for sharing. Take care, Kelley