Bengali Aloo Dum (Potato Curry - Bong style)

          Bengali Aloo Dum (Potato Curry) and Luchi (pooris) is an all time favorite and a typical breakfast menu in most Bengali homes. It is also popular during special occasions and festivals. Small baby potatoes are best suited for this recipe. They are boiled, sautéed and cooked in a lip smacking onion-tomato gravy. 

          There are many versions to this popular dish. Some prefer to cook it without onion and garlic. This is called 'Niramish Aloo Dum'. Just like most Bengali recipes, Aloo Dum is cooked in mustard oil for an authentic touch and flavour. In whatever way it is prepared, it simply tastes divine. So check out the step by step pictorial recipe to prepare this yummy regional delicacy.

• 300 gms. small baby potatoes
• 3 tbsp. mustard oil
• 2 bay leaves
• 1 dry red chili
• 1" cinnamon stick
• 2 green cardamoms
• 4 cloves
• 1 tsp. cumin seeds
• 1 onion, chopped
• 1 tbsp. ginger-garlic paste
• 1/2 tsp. turmeric powder
• 1 tbsp. Kashmiri red chili powder
• 1 tbsp. coriander-cumin powder
• 1 tomato, pureed
• 2 green chilies, slit
• salt to taste
• 1/2 tsp. garam masala powder
• 1 tsp. ghee
• 2 tbsp. coriander leaves, chopped

          Pressure cook the potatoes in enough water for 2-3 whistles or till tender. Drain and peel the skin. keep aside. 

          In a small bowl, mix together ginger-garlic paste, turmeric powder, red chili powder and coriander-cumin powder and some water to form a paste. Keep aside.
 
          Heat 1 tbsp. oil in a pan / kadai and sauté the potatoes till light brown. Keep aside. Heat remaining oil and temper with the bay leaf, dry red chili, cinnamon, cardamoms, cloves and cumin seeds. Sauté for a few seconds. 

          Then add the onion and sauté till light brown. Add the ground paste and continue to fry on a low flame till the oil separates. 

          Now add the tomato puree and sauté till the oil starts to leave the sides of the pan. 

          Add the boiled potatoes and mix well so that it coats with the masala. Add 1 cup water, salt and green chilies. Cover and simmer for 4-5 minutes or till you get the desired consistency.

         When done, add garam masala and ghee. Mix well and Switch off the flame. Keep it covered for 2-3 minutes. 

          Garnish with coriander leaves and serve as a side dish with poori, paratha, chapatti, pulao or steamed rice.

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

                        Heat remaining oil & temper with bay leaf, dry red chili, cinnamon, 

                        cardamoms, cloves and cumin seeds. Sauté for a few seconds. 

                                 Then add the onion and sauté till light brown. 

                       Add the ground paste & stir fry on a low flame till the oil separates. 

                      Add tomato puree & sauté till the oil starts to leave the sides of the pan. 

                         Add the boiled potatoes & mix well so that it coats with the masala. 

                         Add 1 cup water, salt & green chilies. Cover & simmer for 4-5 minutes 

                         or till you get the desired consistency.

                      When done, add garam masala & ghee. Mix well & Switch off the flame. 

                      Keep it covered for 2-3 minutes. 

                                   Garnish with coriander leaves.

                        Serve as a side dish with poori, paratha, chapatti, pulao or steamed rice.