One of the most popular traditional Bengali recipes is Dum Aloo. If you don't already know, then let me tell you again that I am a Bengali and very fond of my homeland cuisine. I totally freak out on fish - any kind and all numerous other delicacies. Today I am here with the recipe of Dum Aloo which goes well with poori as well as rice.
I used small round potatoes for my dish but you can also make the same dish with medium sized ones cutting it in small pieces. All other method will remain the same.
DUM ALOO in Bengali StyleServes: 4
- 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 - 1/4th tsp
- Cumin powder - 2 tsp
- Red chili powder - 1/2 to 1 tsp depending on your taste bud
- Garam masala - 1+1 tsp
- Fresh green coriander
- Salt to taste
- Sugar - 1/2 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!