Dum aloo spiced with dry fenugreek

Dum aloo with dried FenugreekDum Aloo with dried fenugreek leaves close shot
  • Servings : 4-6
  • Prep Time : 15m
  • Cook Time : 20m
  • Ready In : 5m

Aloo or Potato is hot favorite in Bengali Kitchens and I am fond of this particular recipe named Dum aloo spiced with dry fenugreek. Cooksocial has already shown its expertise preparing Dum aloo in a previous post but this recipe is a different take altogether both in terms of look and taste. Regular Methi aloo recipes as we find them in internet are made up of fresh fenugreek leaves but here we will use only dried ones i,e. Kasuri Methi. To increase the healthy quotient in Aloor Dum, we will use healthy vegetable oil instead of ghee and as always I am not going to include Red chili for health reasons. Kasmiri Red Chili powder is more than enough to spice up my recipe. Apart from that, I use a tat bit of cashew nut paste, two tea spoon full of cumin powder and another two and half spoon of coriander powder. I believe in the concept of not overdoing any simple course. So I am reluctant to use turmeric powder here onto the dish, instead pinch of ground garam masala (cinnamon, small cardamom and cloves) will enrich the overall flavor of my Dum Aloo spiced with Dry Fenugreek.

Often I relish the way thymes are getting used for Chicken in today’s age; almost the same way methi leaves yield flavor out of certain vegetables I will share eventually. Just a little note here: Dry fenugreek and Chick Peas Curry is another fab dish to encounter when I pen down later here in Coksocial’s white creepy pages..:) Casting off words perhaps do a very little good for a chef if he does not have his heart on his sleeve for a particular delicacy. Seasoning occupies the second best important step to make a recipe hit among your recipe lovers. This Dum Aloo requires subtlety while handling the seasoning part. Diabetics are afraid to to swallow much potatoes.This  recipe is certainly pour a heavenly touch to their palate; no harm in tasting once.



  • 6-8 small potatoes
  • 2 Tbsp of ginger paste
  • 1 tsp of garlic paste
  • 2-3 tsp dry fenugreeak leaves
  • 1 tsp garam masala powder
  • 1 tsp of cumin seeds
  • 2 tsp of cumin powder
  • 21/2 tsp of coriander powder
  • 5-6 green chilies cut into halves
  • 1 small cinnamon stick and 2-3 green cardamoms
  • 2 tbsp of cashew nut paste
  • salt to taste
  • 1/2 tsp of Kashmiri Chili powder
  • 21/2 cups of water
  • 2-3 tbsp of vegetable oil
  • A few coriander leaves to garnish


Step 1

Get the boiled potatoes go light brown in hot oil and set aside.

Step 2

Add cumin seeds into hot oil along with green chilies and wait till they splutter.

Step 3

Whole cinnamon and cardamoms goes in next.

Step 4

Time to add ginger garlic paste and stir eventually that they dont stick into the bottom and leaves fair amount of oil from within.

Step 5

Cumin and coriander powder goes into it and a nice char. Pour cashew paste into the rest of the spice mix.

Step 6

Do not wait much and add a little amount of water that the cashew paste mix with the rest seamlessly. Medium flame is good enough at this stage.

Step 7

Sprinkle salt and kashmiri chili powder at once.

Step 8

Add the main ingredient Potatoes. Cover them with thick white gravy.

Step 9

Pour more water and let it boil for 3-4 minutes. Time to incorporate dry fenugreek. Saute everything well.

Step 10

Patient enough to yield a thick white gravy and you will get to smell the authentic favor of fenugreek along with.

Step 11

Final touch would be of Garam Masala powder. Put the lid on for next 15 minutes (approx). Garnish with chopped coriander.

Step 12

Take a plunge into Dum aloo spiced with dry fenugreek straightaway. Roti / Parathas are proven companions for such recipes.

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Nutritional Info

This information is per serving.

  • Potassium

  • Dietary Fibre

  • Vitamin B-6

  • Calcium


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