Bengali Aloo Dum Recipe

step 1

• STEP 1.Wash and pressure cook 300 grams of baby potato with the skin. Cool and peel off the skin. Refrigerate for one hour so that the potatoes become firm.

step 2

• STEP 1.In a hot pan add 1 tbsp mustard oil, add the baby potatoes, and salt to taste.

step 3

• STEP 1.Fry on medium to high heat till potatoes become golden, stirring often. Then keep the potatoes aside.

step 4

• STEP 1.To make the masala, add 1 chopped onion, 2 green chilly, 4 to 6 cloves of garlic, 1 inch chopped ginger in a small grinder jar and grind to a fine paste. Keep aside.

step 5

• STEP 1.In a hot pan add 1tbsp of mustard oil and add the ground paste.

step 6

• STEP 1.To one side of the pan add 2 torn bay leaves, 3 cardamom pods, 1-inch cinnamon stick and 4 cloves. Saute for a few seconds before mixing it with the ground paste.

step 7

• STEP 1.Cook the mixture on medium heat till the raw smell of the paste goes. This may take up to 3 minutes. Stir often.

step 8

• STEP 1.Then add 1 tsp turmeric, 2 tsp coriander powder, 1 tsp garam masala powder, 1 tsp red chilly powder. Stir on low to medium heat for a few minutes.

step 9

• STEP 1.Add 1 to 1 ½ cups of puree of cooked tomatoes. Then add ½ cup curds and mix well. Add salt according to taste and 1 tbsp honey for light sweetness.

step 10

• STEP 1.To this masala add the roasted potatoes. Mix well and cover the pan with a lid. Turn the heat to low medium and simmer for 30 minutes, stirring intermittently.

step 11

• STEP 1.After about 30 minutes the masala will thicken and the potatoes will be well coated. Garnish with chopped coriander leaves.