Aloo Dum

Aloo Dum recipe is one of the simplest and basic veg curries in the Indian cuisine. There are other versions of this curry such as the Punjabi dum aloo recipe and also the Kashmiri dum aloo recipe. Since I am from a Bengali background, I like the Bengali version of dum aloo recipe, and also Bengali dum aloo recipe is not so rich with too many spices in it as compared to the other versions.

Dum Aloo recipes are mostly prepared with boiled baby potatoes and the flavors are more enhanced when added with roasted cumin powder. However, baby potatoes can also be replaced by the normal potatoes, you can cut them into cubes/slices and cook. It is best served with hot steamed rice. In authentic dum aloo recipes, the boiled baby potatoes are usually deep fried until they turn golden brown. However, I have not fried the potatoes to keep the flavor and taste intact, and I have also used very less oil, keeping in mind the health consciousness of the members at home.

This Aloo Dum recipe is basically a normal recipe with very few spices added to it and it is very much ideal for the people with diet conscious, as this recipe doesn’t offer any high-calorie ingredients. Potatoes are the most common vegetable all over the world there are varieties of dishes that can be prepared with potato. We certainly do not miss to write potato on our list when we go to the market to buy vegetables. I usually add up few potatoes in most of my day-to-day home cooked recipes as my family prefers potato in most of the dishes we cook.

Aloor Dum is traditionally a Bengali recipe. It is prepared in most of the occasions and in every Bengali house. This recipe is prepared in many methods. It can be served with plain steamed rice and also you can have it with the pooris. This Aloo Dum recipe is the most basic and the easiest of all the Aloo Dum recipes. Here follows the recipe in step by step instructions.

[Veg]

Prep Time: 25 minutes

Cooking Time: 20 minutes

Total Time: 45 minutes

Course: Side dish

Cuisine: Indian/Bengali

Serves: 3

Measuring Items: 1 cup=150 ml, teaspoon

Ingredients:

1. Baby Potato- 300 grams (approx 8-10 baby potatoes)
2. Onion- 2 (big sized)
3. Tomato-2
4. Ginger- 1 inch
5. Garlic- 5 cloves
6. Coriander leaves
7. Spring onion

Spices:

1. Cumin seeds- 1 tsp
2. Turmeric powder- ½ tsp
3. Mirchi powder- 1 tsp
4. Dry Mirchi- 3
5. Roasted cumin powder- 1 tsp
6. Salt (as per taste)

Method:

1. Boil the potatoes in the pressure cooker for 10-15 minutes (i.e., approx 2-3 whistles).
2. Cool and peel the potatoes. Keep them aside.
3. Heat a kadhai. Meanwhile, make a paste of 1 onion, 2 tomatoes, ginger, garlic and dry Mirchi together.
4. Put oil in the kadhai. Add cumin seeds, onion (the one left- chopped coarsely) fry till golden brown.
5. Now add the paste and all the remaining 3 spices (turmeric powder, Mirchi powder and roasted cumin powder) and salt. Fry for 5 mins.
6. Put the baby potatoes and mix them well, until the masala coats.
7. Add 1 ½ cup of water. Cook for another 6 minutes.
8. Finally, add coriander leaves and spring onion.

Paromita Pramanick ©2017. All Rights Reserved.