Dum aloo is a Bengali dish made from baby potatoes, curry and other spices. The baby potatoes used have a high starch content which help to make the curry thick. Dum aloo has a number of variations depending on the area or region it is prepared. The word “dum” means steam cooked and “aloo” means potatoes. This dish is a Bengali favourite and is served at special occasions like weddings and festivals.
Today, we will discover how the Bengali dish : “Alur Dom” is prepared.
250 grams of baby potatoes
2 medium tomatoes
1 teaspoon of coriander powder
1 green chilli
½ teaspoon of red chilli powder
½ teaspoon of garam masala
¼ teaspoon of cumin powder
½ teaspoon of turmeric powder
¼ teaspoon of sugar
2 bay leaves
1 star anise
1 green cardamom
1 small cinnamon stick
What Alur Dom Can Be Served With
Alur dom can be served with luchi, basmati rice or roti.
- Food processor
- Pressure cooker
- Wash tomatoes, remove seeds and blend in a processor. Set aside.
- Boil potatoes in a pressure cooker for two whistles.
- Remove the skin of the potatoes and pierce with a fork to see if they are ready. If they are, set aside in a bowl.
- Heat a tablespoon of oil and fry potatoes in it till they assume a golden brown colour. Then remove them from the pan into a bowl.
- Pour a little more oil into the pan and toss in the bay leaf, cloves, anise, cardamom and cinnamon.
- Fry till it browns and toss in the green chilli cut into half vertically and fry till the raw smell disappears.
- Now add your tomato puree and let it cook for about 4 minutes.
- Add the garam masala, a little water and let it cook till the raw smell of the masala disappears.
- Add the pan fried baby potatoes and sauté.
- You can add some more water depending on the consistency you prefer.
- Allow the potatoes to cook until they are coated with the masala.
- Turn off the fire and serve.