Jun 6, 2008

Dum Aloo (Bengali Style)


1. Take baby potatoes. If you do not get baby potatoes, use medium / small potatoes. In case you are using the later, slit them partially, else for baby potatoes take the whole ones (with skin), and pressure cook them in salt water. It should not be boiled to perfection and keep it a little hard. Peel off the skin and take them in a bowl. Add a little turmeric powder and salt and mix.
2. Take onions and thinly slice them and keep aside.
3. Take one large tomato and chop them and keep aside.
4. Take a inch of ginger and 5-6 cloves of garlic and crush them with a pestle.
5. Chop fresh coriander leaves and keep aside for garnishing.
6. Take a fistful of green peas and blanch them (boil water and salt and once boiling, remove from fire and add the peas)
7. In a bowl, take the following spices - red chilli powder, garam masala powder (little cinnamon, cardamom, clove, nutmeg, mace: roasted and ground), turmeric powder, a little sugar, salt. Take 2 tbsp curd (plain yogurt) and mix all the ingredients well. An interesting alternative is to add 2 tsp of ready made meat masala [I prefer the brands Mother's Recipe & Everest (in order of preference)]
8. Take 2 - 3 tbsp of oil in a large pan (I prefer to do it in mustard oil. You may use while oil as well). Once oil heats up, add the potatoes and sautee them well. Remove from pan and keep aside.
9. Add oil to the fire. Once oil heats up, lower the fire, add a tsp of sugar and allow it to turn brown. Add the tomatoes and fry well till all brown. Add the crushed ginger / garlic, fry for a minute and add the onions. Once the onions are fried light brown and soft, add the spice paste and mix well. After a little time, you will see it drying up. Add a very little dash of water and again leave it to cook. (If you like it a little hot, add one or two green chillies broken into 2 at this point). You may repeat this once more. This basically matures the flavours and makes it taste better. Once you see oil coming up on the sides, add the potatoes and the peas.
10. Allow it to cook for about 4-5 mins. Add water to about 10-15% more than the required gravy and allow it to boil till you are left with a little thick gravy. This boiling basically allows all the flavours to go into the potatoes.
11. Garnish with chopped coriander leaves & green chillies.

19 comments:

RAJESH said...

great recipe.....loved it.....thanks for the detailed explanation.....

Amitabha Ghosh said...

@ Rajesh: Thank you so much ... I hope you tried it too ...

Anonymous said...

I am going to try it this weekend. - Uma.

Dibyendu said...

Thank you... detailed recipes like this for simple bengali dishes do help bachelors like me staying away from home to create a little piece of our "traditional" cooking! :)

Amitabha Ghosh said...

@ Dibyendu: ashesh dhonnobaad :)

laughingsuchi said...

I have always loved aloo dum since childhood. I liked ur recipe best. Its practical and interesting...

Amitabha Ghosh said...

@ Laughingsuchi: Thank you so much!

isha2006 said...

very good recipe...will try it definately. Thank you

Rinku said...

Thank a lot for the recipe...made it today..it was wonderful..my husband liked it a lot...

Rinku said...

Thanks a lot for the recipe..made it today..my husband liked it a lot...thanks once again..

Amitabha Ghosh said...

@ Rinku: Most welcome :)

MANASHI said...

Thanks a lot!!! Tried it today..it was awesome..--Manasi

arjunpreetirana said...

thank you for this daroon recipe. on an impulse I dunked the yogurt spice paste to the fried onion-ginger-garlic from the pan into the blender and put it back in the pan as one wicked gravy to which i now plan to add the tomato paste. its still simmering and the potatoes are frying but something tells me its going to be quite a hit!

arjunpreetirana said...

thank you for this most daroon recipe. alur dom now simmers in my kitchen even as i write this. i would like to share that on an impulse i added the spice paste and the fried -onion-garlic-ginger paste together in the blender and then returned it to the pan with the tomato paste. i love the consistency of the thick gravy which is coating very nicely on the golden brown alus.

Amitabha Ghosh said...

@arjunpreetirana: Thats a gr8 idea ... will try that out sometime .. Thank you.

sumi said...

Simple and nice one.

Meghna said...

hi..the recipe is good...i have a bengali BF and he jus loved it... i got a compliment'even my mom does not make it this good'... so easy to make..thank u so much!

Amitabha Ghosh said...

@ Sumi: Thank you for visiting and trying out.

@ Meghna: Thats a wonderful compliment ... thank you ..

Meghna said...

Hi, I have looked out for various sites for veg Bengali dishes. I hardly find anything which is as simplistic as your style of cooking. I would be glad if u can u give me more Bengali veg dishes.
Awaiting your post....