Dum aloo or aloo-r dum is a quintessential Bengali recipe, which almost every Indian household adores. Of course, there are many variations of the recipes across the country and all of them taste delicious! This is my version of Bengali-style dum aloo which I love to serve with pooris and kachoris. Try and let me know if you like it.
Here goes the recipe.
Ingredients
- Baby potatoes – 500 gms
- Onion – 2 (one sliced, one diced)
- Ginger – 1 medium piece
- Garlic – 8-10 pods
- Green chilies – 3-4
- Tomato – 1 (sliced)
- Turmeric powder – 2tsp
- Kashmiri red chili powder – 1tsp
- Cumin (jeera) powder – 2tsp
- Coriander (dhaniya) powder – 1tsp
- Garam masala powder – 1tsp
- Salt to taste
- Curd – ½ cup
- Sugar – 1tsp
- Coriander leaves – for garnish
- Ghee – ½ tsp
Procedure
- Wash and boil the baby potatoes with 2 cups of water and a teaspoon of salt in a pressure cooker. Wait for 2 whistles and then turn off the heat.
- Once the cooker cools down, open the lid carefully and drain the potatoes in a colander. Transfer it to a bowl with cold water. Allow it to cool down completely. Peel the potatoes once they are cold.
- Prick the boiled and peeled potatoes with a fork so the salt may enter the potatoes properly. Marinate them with a teaspoon of salt and a teaspoon of turmeric powder.
- Grind one onion, ginger, garlic and green chilies together into a smooth paste.
- Heat oil in a pan and fry the potatoes for 4-5 minutes on high heat. Allow them to turn golden. Once done, keep them aside.
- Add another teaspoon of oil in the same pan and add crushed cardamom, cinnamon and cloves.
- Add bay leaf and cumin seeds. Allow them to splutter.
- Add sliced onions and cook for 3-4 minutes on high heat. Add the onion-ginger-garlic-chili paste. Sauté for 4-5 minutes on medium heat.
- Add the tomato slices. Add water if needed.
- Add turmeric powder, Kashmiri red chili powder, cumin powder and coriander powder. Mix well. Sprinkle some water so the spices don’t burn. Cook on medium heat for 4-5 minutes.
- Mix the sugar with the curd. Beat it well with a teaspoon of water.
- Switch off the heat and add the curd mixture. Stir immediately to avoid curdling.
- Turn the heat back and cook for 3-4 minutes on medium heat.
- Now add the fried potatoes and mix well.
- Cook for 5-6 minutes on medium heat till the oil floats on the surface. A
- Add a cup of water for the gravy. Mix well.
- Add garam masala powder.
- Add salt and mix again.
- Add more water if needed.
- Cover and cook on high heat for 3-4 minutes.
- Add coriander leaves and mix well.
- Add ghee and turn off the heat. Keep it covered for 5-10 minutes before serving.
- Serve hot with chapatis, bread, poori or rice.
The Bong Appetite 