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Aloo Dum (Bengali Style)

Main Ingredients to make Aloo Dum Recipe
  • 12 -14 small round potatoes or normal potatoes diced into big chunks (Boiled and Peeled)
  • 1 + 1 teaspoon turmeric powder
  • 2 to 3 cardamom pods
  • 1 inch piece cinnamon stick
  • 2 to 3 cloves
  • a large bay leaf
  • 3 tomatoes, made into a puree, about a cup
  • 1/2 cup yogurt
  • 1 teaspoon garam masala powder
  • 1 teaspoon red chilli pepper
  • 1 teaspoon coriander powder
  • 1 teaspoon sugar
  • salt to taste
  • oil for cooking
  • a small bunch coriander leaves, finely chopped
Ingredients to be ground into paste
  • 1 large onion, roughly chopped
  • 1 inch piece of ginger, chopped
  • 3 cloves of garlic 
  • 2 green chillies, chopped
Method to make Aloo Dum
  • To begin, add the onions, ginger, green chillies and garlic into the blender and grind into a smooth paste. Transfer the onion paste to a bowl and keep aside.
  • In our next step we will be pan roasting the potatoes. For this heat 2 tablespoons of oil in a frying pan, add the boiled potatoes, a pinch of turmeric powder, and salt. Saute the potatoes till they are light golden brown in color. This process of roasting the potatoes gives a added flavor to the dish and we have skipped the traditional process of deep frying them in oil and making the roasting process much healthier
  • Once golden brown and lightly crisp transfer the potatoes to a bowl and keep aside.
  •  Now we will begin to make the masala for the dum aloo. In the same frying pan, add 2 tablespoons of oil. Add in the onion, ginger and garlic paste. Saute the onions mixture on low heat until the paste turns golden and the raw smell goes away. This process takes a good 5 minutes. And yes , dont worry about the grains from the potatoes stuck on the pan, it will all get absorbed and cleaned up when we cook it along with the masala.
  •  After about 5 minutes of sauteing the onion paste we will add an inch piece of cinnamon, a few cardamom, a few cloves and a large bay leaf. Stir to combine the spices and roast them along with the onions for a couple of more minutes until your smell the aromas.
  • Once you get a roasted aroma from the spices, we will add in 1 cup of freshly pureed tomatoes, a teaspoon of turmeric powder, a teaspoon of coriander powder and and a teaspoon of garam masala powder. Stir the ingredient until they are just well combined into the onions paste. You can also add a teaspoon of chilli powder if you like it more spicy.
  • Now that the ingredients are well combined, we will add in about half a cup of yogurt and stir again and mix well. Next add in the potatoes and a teaspoon of sugar. Check the salt levels and add a little salt if required. Cover the pan and we will now dum the potatoes on low heat for about 20 minutes. Make sure you stir occasionally once or twice in between.
  • The potatoes have been simmering for about 20 minutes now. Notice that the masala has thickened and has coated well onto the potatoes and looks delicious. This indicates that the dum aloo is ready. You can now turn off the heat.
  • Transfer these potatoes into a serving dish.Garnish with freshly chopped coriander leaves. Stir the coriander leaves well into the potatoes. It gives added flavor and freshness to the dum aloo.
  • You can now serve the delicious spicy, tangy Bengali Dum Aloo with Luchi and Mishti as served in the bengali home.
  • I hope you liked the Bengali Dum Aloo Recipe. Do comment below and Subscribe my YouTube Channel to get updated on the latest videos on vegetarian cooking.

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