Recipe by: Sukanya Banerjee

Source: family recipe

Serves: 4


  • 500g small potatoes, boiled in salted water
  • 1 red onion, finely chopped
  • 1 cup tomato puree made from 2 fresh tomatoes
  • 1 bay leaf
  • 1 pinch Asafetida
  • ¼ tsp red chili powder
  • ¼ tsp turmeric powder
  • 2-3 cloves garlic, minced
  • 1 Tbsp coriander seeds
  • ½ tsp cumin seeds
  • 3-4 green cardamom
  • 1 inch cinnamon
  • 2 cloves
  • 4-6 cashews
  • ½ Tbsp kasuri methi (dried leaf of fenugreek)
  • 1 tsp sugar
  • 4 Tbsp cooking oil
  • Salt to taste
  • ½ cup water
  • Coriander leaves (for garnish)


  • Boil the potatoes with salt and peel them. Make sure they are just about boiled through and not mushy.
  • Heat 2 Tbsp oil in a pan. Add boiled potatoes and shallow fry them over medium flame until they turn light brown. Drain and transfer to a plate.
  • Meanwhile, dry roast the coriander seeds, cumin seeds, cardamom pod, cinnamon, cloves and cashew nuts. Grind everything together into a dry mix powder. Keep aside.
  • Heat remaining 2 Tbsp oil over medium flame in the same pan used for the potatoes.
  • Add a pinch of asafetida, bay leaf minced garlic and finely chopped onion.
  • Saute until onion turns light brown or for approx. 2-3 min.
  • Add pureed tomatoes to kadai and mix well
  • Add turmeric powder and red chilli powder and mix again. Stir continuously until oil starts to separate around 2-3 min
  • Add the fried potatoes, kasuri methi, sugar and salt, cook on law flame for 2 minutes
  • Add grinded spices and saute for a minute
  • Add around ½ cup water and bring to boil on medium flame
  • When it starts to boil, cook covered on low flame. Cook for 3-4 min. Turn off the flame and transfer it into a serving bowl
  • Garnish with coriander leaves

Download PDF here (more photos in the PDF): S. Indian Alum Dom (Potatoes) Sukanya Banerjee