The quintessential Bengali side-dish, aloor-dum, goes with any dish you can wish for. The succulent taste of potatoes swimming in a sea of the most delicious hot and spicy gravy never goes out of place with anything you cook, be it pulao, luchi, kochuri, paratha or even plain chapatti.
After our koraishuti’r kochuri recipe, as we promised, here is our Bengali style aloor-dum recipe.
- 500 grams baby potatoes or medium sized potatoes quartered
- 1 small onion grated (drain the juice and preserve)
- ½ cup tomato puree
- ¼ cup thick yogurt
- 4 green chillies
- 1 tbsp. ginger minced fine
- ¼ tsp cumin seeds
- ½ tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp sugar
- 2 tbsp. oil
- 1 tbsp. ghee
- 1 bay leaf
- 1-1/4 tsp salt or according to taste
- Fresh coriander leaves for garnish (optional)
Roast and grind the following for garam masala:
- 2″ cinnamon
- 4 green cardamoms
- ¼ tsp black pepper pods (you can also use freshly cracked pepper)
- 3 cloves
- As an alternative, you can also use store bought garam masala powder
- Boil and peel the potatoes.
- Prick the potatoes with a fork to punch some holes all around to cook evenly.
Image Courtesy: www.sinhainstitute.com
- Sprinkle ½ tsp salt and ½ tsp turmeric and put it aside.
- Roast the spices and cool them.
- Heat 2 tbsp. oil and fry the potatoes till they turn golden. Drain and transfer to a plate.
- In the same pan, add ½ tbsp. ghee.
- Season with bay leaf and cumin seeds.
- Add 1 finely chopped green chilli and minced ginger.
- Add grated onion and fry till the onion is nicely golden brown.
- Add half the garam masala, rest of the turmeric, sugar and red chilli powder
- Sauté well and then add tomato puree.
- Once the oil start leaving sides, lower the flame and add yogurt.
- Sauté again.
- Add potatoes. Check for salt and add more according to taste.
Image Courtesy: Hebbar's Kitchen
- Add 1 glass of water and boil. (You can add the onion water at this point)
- Simmer and cook for 15 minutes.
- The gravy should look creamy.
- Add rest of the ghee, reserved Garam Masala and remaining green chilli slit.
Garnish with fresh coriander leaves (optional).
Image Courtesy: RoadHouse Restaurant