Bengali Dum Aloo, is a popular dish in Bengali cuisine ,made with baby potatoes cooked in a flavorful and spicy tomato-based sauce with aromatic spices.
Some of the ingredients used in this recipe are
Ingredients
Baby Potatoes: 500 grams, peeled
Tomato Puree: 1 cup
Ginger Paste: 1 tablespoon
Cumin Seeds: 1 teaspoon
Bay Leaf: 1
Asafoetida (Hing): A pinch
Turmeric Powder: 1/2 teaspoon
Red Chili Powder: 1 teaspoon (adjust to taste)
Cumin Powder: 1 teaspoon
Coriander Powder: 1 teaspoon
Garam Masala: 1/2 teaspoon
Sugar: 1 teaspoon (optional, to balance acidity)
Mustard Oil: 3-4 tablespoons
Salt: to taste
Green Chilies: 2, slit
Cilantro (Coriander Leaves): for garnishing
Water: as required
Directions
Boil the potatoes until they are just tender. Drain and let them cool. Optionally, you can prick them with a fork to allow spices to penetrate.
Fry the potatoes in mustard oil until golden brown.
Heat mustard oil in a pan. Add cumin seeds and bay leaf. Once the seeds start to splutter, add a pinch of asafoetida.
Stir in the ginger paste and sauté
Add tomato puree and cook until the oil begins to separate from the tomatoes.
Add turmeric, cumin, coriander, and red chili powders, and sauté for a minute or two.
Add fried potatoes to the pan along with salt and sugar. Stir well to coat the potatoes with the masala.
Pour in enough water to just cover the potatoes, bring to a boil, then reduce the heat to a simmer. Add the slit green chilies.
Cover and cook on low heat for about 15-20 minutes or until the potatoes are completely soft and the gravy has thickened.
Sprinkle garam masala over the curry just before turning off the heat. Give it a gentle mix.
Garnish with chopped cilantro and serve hot.
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