Aloor dum in Bengali style

Luchi Aloor dum…is an emotion for a bong. I am sure it will be difficult to find a bong who does not love luchi and aloor dum. Now, when it is the season of choto aloo/ baby potatoes, aloor dum is absolutely a mandatory preparation at my house. And the combination of luchi along with aloor dum is like a “match made in heaven”.

My husband, as like many other bongs, I guess, loves to eat aloo/potatoes. Be it aloo bhaja, aloo posto, aloor dum, aloor torkari he loves it all. Oh my God! how did I forget abou aloo seddho…. That’s his favorite. So, whenever I prepare any of the above, I always have to prepare in bigger amount. So, this season when I asked him to buy choto aloo , he bought around three kilograms from the market. Can you imagine.?????And therefore when I made this aloor dum, this post was absolutely a compulsory one.

Course: Side dish

Cuisine: (Bengali)Indian

Preparation time: 10 mins

Cook time: 30 mins

Servings: 8

Ingredients

• 1 Kg of choto aloo/ baby potatoes
• 2 onions roughly chopped
• 1 inch of ginger chopped
• 4-5 cloves of garlic
• 1 tomato roughly chopped
• 1/3 cup of peas (I have used canned peas. You can also use fresh peas)
• 3-4 green chilies
• 5 tablespoons of oil
• ¼ teaspoon of whole cumin seeds
• 3-4 bay leaves
• 1 teaspoon of turmeric powder
• 1 ½ teaspoon of cumin powder
• 1 ½ teaspoon of coriander powder
• 1 teaspoon of red chili powder
• 1 ½ teaspoon of garam masala
• ¼ tablespoon of chopped coriander leaves
• Salt to taste
• 1 teaspoon of sugar

Directions

1. Boil the choto aloo/baby potatoes till completely done but not over boiled. Peel the potatoes and keep aside.
2. Make a paste of tomato, onion, ginger and garlic.
3. Take a kadai, add about 2 tablespoons of oil and heat it.
4. Once the oil is hot add the potatoes, fry them and keep them aside.
5. Now add the remaining oil, add bay leaves and cumin seeds.
6. As they turn aromatic, add the onion paste, turmeric powder, cumin powder, coriander powder, garam masala powder, red chili powder, salt, 3-4 green chilies and green peas.
7. Now saute them together for 2 minutes and add about 1 tablespoon of water.
8. Continue cooking till you see oil leaving the sides of the pan.
9. Now, add the potatoes along with 1 cup of hot water.
10. Add sugar and continue simmering for 5-10 minutes and then reduce till desired consistency.
11. Serve the aloor dum with phulko luchi, fried rice or porotta.

Step by step instructions to prepare aloor dum

Boil the choto aloo/baby potatoes till completely done but not over boiled. Peel the potatoes and keep aside.

Make a paste of tomato, onion, ginger and garlic.

Take a kadai, add about 2 tablespoons of oil and heat it.

Once the oil is hot add the potatoes, fry them and keep them aside.

Now add the remaining oil, add bay leaves and cumin seeds.

As they turn aromatic, add the onion paste, turmeric powder, cumin powder, coriander powder, garam masala powder, red chili powder, salt, 3-4 green chilies and green peas.

Now saute them together for 2 minutes and add about 1 tablespoon of water.

Continue cooking till you see oil leaving the sides of the pan.

Now, add the potatoes along with 1 cup of hot water.

Add sugar and continue simmering for 5-10 minutes and then reduce till desired consistency.

Serve the aloor dum with phulko luchi, fried rice or porotta.

Thank you for stopping by. If you like the recipe do not forget to hit like. If you prepare this dish and publish your photos on Facebook and Instagram do tag #theepicureanfeast. Also for queries you can mail me epicureanfeast2019@gmail.com