Dum Aloo Bengali style ( Aloor Dum)
Dum Aloo Bengali Style (Alur Dum) is a simple and delicious Bengali potato curry. Baby potatoes (nutun aloo) are cooked in flavourful onion tomato masala and flavoured with Bengali garam masala. Alur Dum and Luchi is an ultimate combo.
Servings: 6
Equipment
- pressure cooker
- large thick bottomed pan
Ingredients
- 500 grams baby potatoes/nutun aloo/potatoes washed, half boiled and peeled
- 1 cup Onion sliced
- 2 medium Tomatoes chopped
- 2 tsp Ginger-garlic paste
- 1-2 Bay Leaves
- 1 tsp Cumin seeds
- 1/4 tsp Hing (asofoetida)
- 1 tsp Kashmiri Chilli powder
- 1/2 tsp Turmeric powder
- 1/2 tsp Cumin powder
- 1 tsp Coriander powder
- 3/4 tsp Bengali Garam Masala (1 inch cinnamon + 7-8 green cardamom + 7-8 cloves)
- 1 1/2 tsp Ghee
- 1 tsp Sugar
- Salt as per taste
- 3 tbsp Mustard Oil/Neutral white oil like veg or sunflower oil
- Handful coriander leaves to garnish
Instructions
- Marinate the boiled potatoes with 1/4 tsp of turmeric powder and some salt and keep it aside.
- Heat 2 tbsp of oil in a deep bottomed pan on medium high heat. When hot add in the marinated potatoes and fry until golden brown on all side. Take them out with a slotted spoon and keep it aside.
- Add the rest of the oil in the pan on medium high heat. When hot temper it with bay leaves, cumin seeds and hing and saute for few seconds until the seeds crackle.
- Add in the chopped onion and saute for 5-6 minutes until the onions turns soft and golden brown.
- Stir in the ginger garlic paste and saute until the smell disappears.
- Next add the chopped tomatoes along with some salt and saute until they are soft and mushy.
- Now reduce the heat to medium low and add in the turmeric powder, chilli powder, cumin powder and coriander powder and mix. Add 2 tablespoons of water if you think the mixture is turning dry.
- Saute on medium heat for 2-3 minutes until you see oil seeping out of the masala.
- Now add in 1 1/2-2 cups of warm water in the masala and bring it to a boil.
- Now slide in the potatoes along with sugar/sweetener. Simmer on low flame until the potatoes are cooked through and the water almost dried up.
- Finally add bengali garam masala and ghee and give it a good mix. DO a taste taste and add salt or sugar if required. Simmer for 2-3 more minutes. Garnish with coriander leaves and take it off the heat.
- Serve it hot with Luchi, roti or rice.
