Dum Aloo is the quintessential Indian curry which is popular all over the country with region-specific twist! Here is my Bengali take which was my comfort food during my growing years!
Dum Aloo is such a popular Indian curry that you will find it in every corner of the country. This one recipe can never go wrong!
Typical to any Indian curry, in this one potatoes are simmered in a fragrant curry sauce long enough to let the potatoes soak up all the aroma and flavor.
Dum Aloo is best partnered with poori, which is another ever-popular Indian flat-bread. This combination simply rocks and a dedicated non-vegetarian like me will also love to give up on meat for this!
For my recipe, I used small round potatoes which also has a high starch-content that makes the sauce more delicious. If you can’t get your hands on those small ones, feel free to use any size and cut them into medium chunks.
If you are an Indian, you might already be a freaking-soul on this Indian curry. But if you are not one and haven’t yet tried this yet, I would love you to give it a shot. And I will be all yours if both of you can tell me how you feel about it and how much you liked it, respectively!
Dum Aloo - Bengali Style
Serves: 4 servings
- Small round potatoes – 15-20
- Cloves – 1 or 2
- Bay leaf – 1
- Paste of 2 big onions
- Ginger paste – 2 tsp
- Tomato – 1
- Yogurt – 2 tbsp
- Turmeric – ¼th tsp
- Cumin powder – 2 tsp
- Red chili powder – ½ to 1 tsp depending on your taste bud
- Garam masala – 1+1 tsp
- Fresh green coriander
- Salt to taste
- Sugar – ½ tsp
- Oil for frying
- Ghee (optional – lends a beautiful aroma)
- Boil the potatoes by giving 2 whistles in the pressure cooker. Once cool, peel the potatoes. The skin will come out very easily when the potatoes are boiled.
- Now heat oil in a wok/skillet. Add the bay leaf and cloves.
- Add the onion paste and a little sugar. Saute it till the onion turns pink.
- Add ginger paste.
- Once the onion turn red, add turmeric, cumin powder, red chili powder, half of the garam masala and yogurt.
- Fry on medium to high flame till the oil separates from the masala.
- Add the peeled potatoes now.
- Add a little water. It depends on the consistency you want. I added around 2 cups but dried it to 1 cup later.
- Cover and let it cook for 10 minutes so that the potatoes absorb the masalas.
- After 10 minutes, add the rest of the garam masala and ghee if you wish.
- Keep it on high flame so that the gravy turns thick.
- You are done! Serve hot with Luchi or Basmati rice!