Bengali Aloo Dum
Author: 
Recipe type: Side
Cuisine: Indian
 
Ingredients
  • 1 lbs baby potatoes or medium sized potatoes quatered
  • 1 small onion grated (drain the juice and reserve)
  • ½ cup tomato puree
  • ¼ cup thick yogurt
  • 4 green chillies
  • 1 tbsp ginger minced fine
  • ¼ tsp cmin seeds
  • ½ tsp turmeric powder
  • 1 tsp red chili powder
  • 1 tsp sugar
  • 2 tbsp oil
  • 1 tbsp ghee
  • 1 bay leaf
  • 1-1/4 tsp salt or according to taste
  • Fresh coriander leaves for garnish (optional)
Roast and grind for garam masala
  • 2" cinnamon
  • 4 green cardamoms
  • ¼ tsp black pepper pods (you can also used fresh cracked pepper)
  • 3 cloves
  • Alternatively, you can also use store bought garam masala powder, though I prefer to make my own in this.
Instructions
  1. Boil and peel the potatoes.
  2. Prick the potatoes with a fork to punch some holes all around for even cooking
  3. Sprinkle ½ tsp salt and ½ tsp turmeric and keep aside.
  4. Roast the spices and cool them.
  5. Heat 2 tbsp oil and fry the potatoes till golden. Drain and transfer to a plate.
  6. In the same pan, add ½ tbsp ghee.
  7. Season with bay leaf and cumin seeds
  8. Add 1 finely chopped green chilli and minced ginger
  9. Add grated onion and fry till the onion is nicely golden brown.
  10. Add half the garam masala, rest of the turmeric, sugar and red chilli powder
  11. Saute well and then add tomato puree
  12. Once the oil start leaving sides, lower the flame and add yogurt
  13. Saute well.
  14. Add potatoes. Check for salt and add more according to taste.
  15. Add 1 glass of water and bring to boil (You can add the onion water at this point)
  16. Simmer and cook for 15 minutes.
  17. The gravy should look creamy.
  18. Add rest of the ghee, reserved garm masala and remaining green chili slit.
  19. Garnish with fresh coriander leaves (optional, I didn't use).
  20. Finish with rest of the gh
Recipe by The Lady 8 Home at https://www.thelady8home.com/the-top-ten-plus-bengali-aloo-dum/