Dum Aloo Masala powder

Homemade masalas have an authentic flavour as we can personally choose the ingredients and thus ensure good quality too. Also, most of us have family recipes that are handed down from generation to generation.

Though garam masala is the common masala used in many dishes, special dishes require specific masalas that have particular ingredients to make them unique in flavour. Having them handy can help you make tasty dishes in a jiffy. Many dishes turn out to be big hits when the right masala is used.

And all it takes to make these unique masalas are three simple steps:

  1. Dry roast all the ingredients
  2. Cool
  3. Powder

Here’s the recipe for Dum Aloo masala.

Aloo Dum



Whole Spices

Bay leaf                             – 10

Coriander seeds               –  10 tbsp

Green cardamom              – 5

Black cardamom               – 3

Cloves                                – 6

Cashewnuts                       –  15

Melon seeds                     – 6 tbsp

Kasoori methi                    -3 tbsp

Sugar                                 – 3 tsp

Cobra saffron                    – 1 tbsp

Star anise                          – 3

Fennel seeds (saunf)        – 3 tbsp

Cumin seeds  (Jeera)        – 3 tbsp

Powdered Spices

Red chilli powder         – 10 tbsp

Deggi mirch                  – 2 tbsp

Asafetida  (hing)           –  1/4 tsp

Turmeric powder          –  3 tsp

Dry ginger powder        – 2 ½ tsp

Amchur                          –   5 tbsp


  1. Take all the ingredients listed under ‘whole spices’ in a heavy bottomed pan and dry roast on low heat for 4 to 5 minutes, till a pleasant aroma wafts out.
  2. Turn off the heat and mix powdered spices with roasted spices.
  3. Allow the mixture to cool completely. Grind to a fine powder.


Store this aromatic Dum aloo masala powder in an air tight container. It will keep well for more than six months if refrigerated.

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