Bengali Aloo Dum
Author: Minnie@thelady8home
Recipe type: Side
Cuisine: Indian
- 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)
- 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.
- Boil and peel the potatoes.
- Prick the potatoes with a fork to punch some holes all around for even cooking
- Sprinkle ½ tsp salt and ½ tsp turmeric and keep aside.
- Roast the spices and cool them.
- Heat 2 tbsp oil and fry the potatoes till golden. Drain and transfer to a plate.
- In the same pan, add ½ tbsp ghee.
- Season with bay leaf and cumin seeds
- Add 1 finely chopped green chilli and minced ginger
- Add grated onion and fry till the onion is nicely golden brown.
- Add half the garam masala, rest of the turmeric, sugar and red chilli powder
- Saute well and then add tomato puree
- Once the oil start leaving sides, lower the flame and add yogurt
- Saute well.
- Add potatoes. Check for salt and add more according to taste.
- Add 1 glass of water and bring to boil (You can add the onion water at this point)
- Simmer and cook for 15 minutes.
- The gravy should look creamy.
- Add rest of the ghee, reserved garm masala and remaining green chili slit.
- Garnish with fresh coriander leaves (optional, I didn't use).
- Finish with rest of the gh
Recipe by The Lady 8 Home at https://www.thelady8home.com/the-top-ten-plus-bengali-aloo-dum/
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