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Aloo Dum Odia Style ~ Dahibara Ghuguni Aludum

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.
Course Main Dish – Gravies
Cuisine Odiya
Keyword Aloo Dum, Odia Aloo Dum
By Cook Method Pressure Cooker, Stovetop
Occasion Weekend Special
By Diet Kid Friendly
Dish Type Gravy Side Dishes, Street Food
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 2 people
Calories 286kcal
Author Srivalli


  • 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


  • 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.


Calories: 286kcal | Carbohydrates: 58g | Protein: 9g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 8mg | Sodium: 77mg | Potassium: 1383mg | Fiber: 8g | Sugar: 3g | Vitamin A: 161IU | Vitamin C: 63mg | Calcium: 104mg | Iron: 3mg
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