Dum Aloo Aur Kesar Pulao
This dal made from grounded moong dal is a popular recipe from Kumaon in Uttarakhand.
Dum Aloo Aur Kesar Pulao Recipe by Chef Ajay Chopra

- Indian


- 1

Cooking Time

-20 Min


- Medium

Preparation Time

- 10 Min


  • FOR Kesar Pulao
  • 1 cup rice; 2tsp ghee; 5 Black cardamom; 1 Cinnamon stick; 4 bay Leaves; Water; Salt; Few Saffron strands
  • FOR Dum Aloof
  • 4 tbsp Mustard oil; 10 to 15 baby Potatoes; 4 Black Cardamom; 5 Green Cardamom; 6 Cloves; 1 tbsp Black pepper; 2 tbsp Coriander seeds; 1 tsp Royal Cumin; 2 Cinnamon stick; Water; ½ tsp Asafoetida; 1 cup Curd; 2 tsp kashmiri Masala; Salt; 1 tsp fennel powder; ½ tsp Dry Ginger powder;


  1. 1

    In a pan heat ghee, add black cardamom, cinnamon stick, bay leaves and fry.
  2. 2

    add soaked rice, salt, saffron and cook low flame till its done.
  3. 3

    heat mustard oil in pan prick per boiled potatoes and fry till golden brown.
  4. 4

    in the same pan, add asafoetida, paste of water and red chilli powder, curd and stir continuously.
  5. 5

    add fried potatoes.
  6. 6

    make roasted powder of black cardamom, green cardamom, cloves, black pepper, coriander seeds, royal cumin, cinnamon and add that in the pan, add salt and sauté.
  7. 7

    add fennel powder, dry ginger powder and mix.
  8. 8

    serve dum aloo with kesar rice.
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About Chef

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Ajay Chopra


Chef Ajay Chopra is a master of progressive Indian cuisine. During his stint in the UK, he was voted one of the eight best Indian chefs of London. Not only has he helped change the perception of Indian cuisine in the proverbial West, he has earned a huge fanbase for his contemporary take of traditional Indian dishes. Chopra has also been a judge on MasterChef India, and has anchored some of LF’s most successful shows.

Other Shows by host:
Northern Flavours | Northern Flavours - Season 3 |
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