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Tuesday, 27 October 2015

Bengali Aloo Dum (Potato Curry - Bengali Style)

              
          Bengali Aloo Dum and Luchi (pooris) are an anytime favourite and a typical breakfast menu in most of the Bengali household. It is also popular during special occasions. Small baby potatoes are best suited for this recipe. There are many versions to this popular dish. In whatever way it is prepared, it simply tastes delicious and divine. Please check below a step by step guide with pictures to prepare it.









  • 500 gms. small round potatoes
  • 3 tbsp. mustard oil
  • 1 bay leaf
  • 1" cinnamon stick
  • 2 green cardamoms
  • 4 cloves
  • 1 tsp. cumin seeds
  • 1 onion, chopped
  • 1" ginger, chopped
  • 3-4 cloves garlic
  • 1 tsp. tomato paste
  • 1 tsp. kashmiri red chili powder
  • 1 tsp. roasted coriander-cumin powder
  • 1/2 tsp. turmeric powder
  • salt to taste
  • 1/2 tsp. garam masala powder
  • 1 tsp. ghee (clarified butter)
  • coriander leaves to garnish (opt)










          Pressure cook the potatoes in enough water for 3 whistles. Drain and discard the skin. Prick with a fork all over and keep aside. 

          Put all the ingredients starting from onion to turmeric powder and grind into a paste. Keep aside.

          Heat 1 tbsp. oil and saute the potatoes till light brown. Keep aside. Heat remaining oil and temper with the bay leaf, cinnamon, cardamoms, cloves and cumin seeds.

         Saute for a few seconds. Then add the ground paste and continue to fry on low flame till the oil separates from the masala.

          Now add the boiled potatoes and salt. Mix well and add 1/2 cup water. Cover and simmer for a minute or two. 

         Sprinkle the garam masala and ghee. Mix well and garnish with coriander leaves. Serve as a side dish with either poori, paratha, chapatti, pulao or plain steamed rice.





                         Pressure cook the potatoes in enough water for 3 whistles. Drain 
                         and peel the skin. Prick with a fork and keep aside.




                           Heat 1 tbsp. oil and saute the potatoes till light brown. Keep aside.




                          Heat remaining oil and temper with bay leaf, cumin seeds and the 
                          whole garam masala. Saute for a few seconds.




                           Now add the ground paste and fry on low flame till the oil separates.




                           Add the fried potatoes and salt. Mix well.




                         Add 1/2 cup water and simmer, covered on low flame for a minute 
                         or two.




                          When done, sprinkle garam masala and ghee. Mix well and serve, 
                           garnished with coriander leaves.











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