Last weekend was one of the relaxing and cooking kind. I picked up 1kg of baby potatoes and wanted to prepare my all time favorite Bengali style aloor Dum/Dum Aloo curry.The curry is super easy to prepare and it only takes half an hour from start to finish. Boil the potatoes and prepare the curry paste,temper cumin seeds and cook the potatoes in that curry paste. That’s it!!!
2-medium sized onion
2-green chills cut into half
½ inch ginger
2-3 garlic cloves
freshly chopped coriander leaf
3 to 4 tbsp mustard oil/sarson ka tel
1 bay leaf/tej patta
½ tsp kashmiri red chili powder
½ tsp coriander powder/dhania powder
½ tsp turmeric powder/haldi
1/2 tsp cumin powder/jeera powder
1/2 tsp garam masala powder
1/2 tsp cumin seeds/zeera
½ tsp sugar or as required
salt to taste
- When they’re cold enough to handle, peel them.I know peeling baby potatoes is quite horrible but if you don’t want to peel them then it’s fine.It’s up to you.
- Meanwhile grind the onion, ginger and garlic separately in a blender/mixture. Don’t add water while grinding because we don’t need a smooth paste.
- Cut the tomatoes and coriander leaves very finely.
- Heat oil in a pan. fry the potatoes till light golden. drain and keep aside.
- In the same oil, add cumin seeds and bay leaf,green chills till fragrant for a few seconds.
- Add the onion-ginger-garlic paste. saute till oil starts to leaves the mixture and till the paste becomes a light brown.
- Add the tomatoes and after that add the dry spices(turmeric powder, red chili powder, cumin powder, coriander power) ,salt and sugar. saute till oil begins to leave.
- then add the potatoes and stir till the masala coats the potatoes well.
- Add 1/2 cup water .
- Add freshly chopped coriander leaves and garam masala at the end (once the dish is cooked).
- Simmer the dum aloo on a low flame till the water almost dries up and the gravy has coated the potatoes well.
- Serve Bengali aloor Dum with luchis or pooris.