Aloor dum is a popular Bengali potato-based curry dish that is prepared using mustard oil and plenty of Indian spices. The rich red curry is often paired with luchi, the maida-based cousin of puri. Its a popular breakfast dish that has multiple counterparts in other parts of the country such as Kashmiri Aloo dum, which is a tinge darker in colour or Banarasi aloo dum, which is slightly drier in consistency. The addition of ghee in Bengali aloo'r dom truly makes it extra comforting. Find out how to treat yourself with this delicious recipe which is an absolute winner.
- 1 onion
- 1 ginger
- 4-5 garlic cloves
- 2-3 medium sized potatoes
- 2 tablespoon mustard oil
- 1 tomato
- Half tablespoon cumin seeds
- 2 cups water
- 1 tablespoon turmeric powder
- Salt as per taste
- Half tablespoon sugar
- 2 tablespoon red chili powder
- Bay leaves
- 1 tablespoon coriander powder
- 2 tablespoon ghee
- 1 tablespoon cinnamon powder
Method for preparation-
- Take a mixer grinder and add finely chopped onions, pinch of sugar, garlic cloves and ginger. Blend to a smooth paste.
- Also make a tomato puree by adding boiled tomatoes into the grinder.
- Now take a saucepan and boil the potatoes. Once the potatoes have become soft, gently start peeling their skin off. Cut them into small pieces and keep aside
- Heat mustard oil in a pan and then add salt, bay leaves, cumin seeds, red chili powder, turmeric powder, cinnamon and coriander powder. Cook the masala well.
- After the masala is ready, add potatoes into the pan. Add the ginger garlic paste after adding the tomato puree and mix it well with the masala. Saute everything for some time till oil slowly starts to separate.
- Also make sure to stir carefully until the potatoes are well coated with spices and have mixed well with the gravy.
- At the end pour ghee over the potatoes. Garnish it with coriander leaves.
Serve hot and enjoy eating with luchi.