Aloo Dum Odia Style is the popular gravy from Dahibara Ghuguni Aludum fame. This is a famous and unique street food of Odisha. Soft Dahi Vadas topped with spicy aloo dum, ghuguni, and sprinkled with roasted cumin and chili powder.
I decided on this Aloo Dum Odia Style, while planning for Breakfast Thali from the different Indian States, I wanted to feature Odisha. I came across this Dahibara Ghuguni Aludum, a popular street food in Orissa. This combination is not only a popular breakfast dish, it is very famous on the streets of Odisha.
So basically these soft Dahibaras are topped with Ghugni and Aloo Dum Odia Style. After assembling these, they top with spice powders, sev, etc. It is a very filling and complete meal on its own.
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Ingredients
This Alu Dum is a simple gravy topped on soft Dahi bara along with ghugni. So we use simple pantry spice powders and spices.
Potatoes - For this Aloo Dum Odia Style, I have used regular potatoes cubed and fried. You can use baby potatoes as well.
Onions - Finely chop or grate the onions to give body to the gravy.
Ginger Garlic paste - This paste makes the gravy taste good. So if you are grating the onions, you can grate these and add them as well.
Spices - I have used Cloves, Bay Leaf, Cardamom, and Cumin Seeds. These are easy pantry spices and adding these will make a flavoursome gravy.
Spice powders - For this Aloo Dum Odia Style, regular red chili powder, coriander powder, and roasted cumin powder are added.
Curds / Yogurt - Add curds to give the gravy thickness and a little sourness as we do not add tomatoes to this gravy.
See the recipe card for quantities.
Instructions
We can use regular medium size potatoes or baby potatoes. Both will be good to use in this recipe.
If using regular potatoes to make this Aloo Dum Odia Style, cube them into 2inch pieces and fry them crispy. The same can be done with baby potatoes.
While making this Aloo Dum Odia Style, wash and cook the potatoes for 1-2 whistles. Once the pressure falls down, peel the potatoes and cube them into 2-inch pieces.
Heat the oil in kadai. Add the potatoes and fry for a few minutes till they turn light brown. Remove and keep aside.
Next to the same pan, add the cumin seeds, bay leaves, cardamom, and cloves and fry for 20 seconds and saute for a few minutes.
Add the finely chopped onion along with the ginger garlic paste. Fry till the onions turn colour.
Add all the spice powders and fry for 1 minute.
Now add curds and cook until oil separates.
Add the potatoes and fry along with masala for 1-2 minutes.
Add water as required and bring to boil.
Simmer on low for 6-7 minutes before removing from flame.
Serve this Aloo Dum Odia Style on Dahibara as a combo.
Substitutions & Variations
This is a simple No Tomato Gravy. However, if you want to make it vegan, add tomato paste for the base.
Storing Aloo Dum Odia Style
The cooked gravy stays good for a day when refrigerated. Heat it before serving.
You can store the boiled potatoes as well if required.
Recipe
Aloo Dum Odia Style ~ Dahibara Ghuguni Aludum
Ingredients
- 3 to 4 medium Potatoes / 10 Baby Potatoes
- 3 teaspoon Onions grated/ finely chopped
- 1/2 teaspoon Ginger Garlic paste
- 4 Cloves
- 1 Bay Leaf
- 1 Cardamom
- 1/5 teaspoon Cumin Seeds
- 1 tablespoon Curds / Yogurt
- 1/2 teaspoon Red Chilli Powder
- 1/3 teaspoon Coriander Powder
- 1/5 teaspoon Garam Masala
Instructions
- Wash and cook the potatoes for 1-2 whistles. Once the pressure falls down, peel the potatoes and cube them into 2-inch pieces.
- Heat the oil in kadai. Add the potatoes and fry for a few minutes till they turn light brown. Remove and keep aside.
- Next to the same pan, add the cumin seeds, bay leaves, cardamom, and cloves and fry for 20 seconds and saute for a few minutes.
- Add the finely chopped onion along with the ginger garlic paste. Fry till the onions turn colour is cooked well.
- Add all the spice powders and fry for 1 minute.
- Now add curds and cook until oil separates.
- Add the potatoes and fry along with masala for 1-2 minutes.
- Add water as required and bring to boil.
- Simmer on low for 6-7 minutes before removing from flame.
- Serve on Dahi as a combo.
Nutrition
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You can try this Ras wale Aloo ki Sabzi from the streets of Banaras.
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