Name: Aloo Dum or Bengali Style Dum Aloo recipe by Moumita Malla at BetterButter
Cook time: 10 min
Total time: 10 min
Yield: 4
Ingredients: Baby potatoes - 500 grams; Onions - 1 chopped; Tomato - 1 small (chopped ); Garlic Paste - 1 tablespoon; Ginger Paste - 1 teaspoon; Turmeric powder - 1 teaspoon; Coriander seeds - 1 teaspoon; Cumin Seeds - 1/2 teaspoon; Dry red chilli - 2; Cinnamon stick - 1 inch; Cardamom - 4; Bay leaf - 1; Coriander leaves - 1/4 cup (chopped); Oil - 2 tablespoon; Salt to taste

ABOUT Aloo Dum or Bengali Style Dum Aloo RECIPE

Aloo Dum is nothing but dum aloo in Bengali version which you can enjoy with luchi, paratha, poori or even with normal chapati. Bengali Dum Aloo or Aloor Dom is one of the famous Bengali main dishes. Bengali Aloo Dum is a spicy potato curry, and is deep fried in ghee traditionally. This is a lighter version of the traditional breakfast recipe that one can easily make at home and feel the authentic flavors of Bengal. Dum Aloo is a mix of the traditional flavors of Bengal giving it a very regional touch. Aloo Dum is considered as an auspicious food and is made on various special occasions and festivals. Luchi, a deep-fried flatbread made of Maida is served with the Dum Aloo. It is almost like Puri, but while Puri is usually brown, Luchi is always white. The combination of Dum Aloo and Luchi is a great choice for a heavy breakfast. Being every Bengali’s Favorite, Dum Aloo and Luchi have also taken a big part of every Indian household meal.

Ingredients Serving: 4

Baby potatoes - 500 grams
Onions - 1 chopped
Tomato - 1 small (chopped )
Garlic Paste - 1 tablespoon
Ginger Paste - 1 teaspoon
Turmeric powder - 1 teaspoon
Coriander seeds - 1 teaspoon
Cumin Seeds - 1/2 teaspoon
Dry red chilli - 2
Cinnamon stick - 1 inch
Cardamom - 4
Bay leaf - 1
Coriander leaves - 1/4 cup (chopped)
Oil - 2 tablespoon
Salt to taste

Instructions

Boil potatoes with salt, you can boil it in open pan or in a pressure cooker, if you boil in pressure cooker, switch off the gas after two whistles. Let it cool and then peel the potatoes.
Heat oil in a deep bottomed pan on low flame, mix potatoes with 1/2 teaspoon turmeric powder and add oil, shallow fry the potatoes until light brown. Keep aside.
Temper the oil with bay leaf, onions and saute until golden brown. Add ginger garlic paste, cook for 2 minutes. Add chopped tomatoes, saute until oil gets separated.
Dry roast the coriander seeds, cumin seeds and dry red chillies on a tawa and then grind to make a fine powder. And add to the pan. Mix and stir for 2 minutes, sprinkle some water.
Add potatoes, mix with masala, add salt (you have already boiled potatoes with salt, so be careful while adding salt here).
Add 1/4 cup warm water, bring it to a boil, cook until 3/4th portion of the water gets evaporated. Add garam masala (dry roast cinnamon stick and cardamom on a tawa and then grind to make a fine powder).
Add garam masala and coriander leaves, cover with a lid and cook for 2 minutes on low flame.
Transfer into the serving bowl and enjoy with luchi, paratha, poori, jeera rice, masala rice.

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