Aalor Dum

Preparation time
70 mins
Cooking time
20 mins
4 people
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Aalor Dum


  • Baby Potato (Choto alu): ½ kg
  • Small grain rice (Gonbindhobhog Chal): 2 tablespoon, soaked for an hour
  • Cumin powder (Jeera guro): 1 ½ teaspoon
  • Cumin seeds (Gota jeera): 1 teaspoon
  • Bay leaf (Tej pata): 1 /2
  • Sugar (Chini): 1 teaspoon
  • Red chili powder (Lanka guro): 1 teaspoon
  • Clarified butter (Ghee): 1 tablespoon
  • Sunflower or vegetable oil (Sada tel): 3 tablespoon
  • Cinnamon (Daar chini): 1 one inch size
  • Cardamom (Elaichi): 2-3
  • Cloves (Labango): 2-3
  • Ginger paste (Ada bata): 1 teaspoon
  • Garam Masala: ½ teaspoon



Step1 : Peel off the potatoes and half boil them

Step2 : Grind the soaked rice to a rough paste

Step3 : Heat oil in a wok and fry the boiled potatoes till the upper layer changes color

Step4 : Take the potatoes out of flame and keep aside

Step5 : In the left out oil put in the whole cumin seeds, cinnamon, cardamon, cloves, bay leaf, sugar and sauté

Step6 : Put in the potatoes and mix well with the whole spices

Step7 : In a small bowl assemble cumin powder, chili powder, turmeric powder, ginger paste and add 3-4 tablespoons of water to make a runny paste, add this to the potatoes  along with the grinded rice and stir well to mix the spices well with the potatoes

Step8 : Sprinkle salt and add 11/2 -2 cups of water and cook covered for 8-10 mins, or till the potatoes are cooked entirely. Pour the clarified butter and garam masala and take out of flame

Step9 : Serve hot with paratha or roti