bengali dum aloo recipe – yet another favorite dum aloo at home. when i had posted the luchi recipe, some of you had asked me to post the bengali style dum aloo recipe.
luchi and dum aloo have become a fortnightly breakfast at home. so i make the bengali dum aloo in two ways. here is the onion-tomato version. there is another variation made with yogurt which i will also post. my favorite is this onion-tomato version which is posted here.
this bengali dum aloo recipe has been adapted from hawkins pressure cooker booklet. i had purchased hawkins pressure cooker some time back. when i saw this recipe in it, i had to try. so i made with my own proportions and the dum aloo turned out very well.
the bengali dum aloo recipe is pretty much like the way dum aloos are made. i have not used baby potatoes but new potatoes here. the potatoes are parboiled and then fried in mustard oil.
the onions as well as the tomatoes are pureed and then the whole mixture is sauted well in mustard oil with spices. after adding the fried potatoes, the curry is simmered for some minutes and then is ready to be served.
its best to have bengali dum aloo with luchi. they are like a perfect match made for each other. bengali matar kachori and poori are the second best option to go with it. lastly and not the least its our every day chapatis or rotis that can also go well with this dum aloo.
bengali style dum aloo recipe below:
- 5 to 6 medium potatoes OR 12 to 15 baby potatoes
- 3 to 4 tablespoon mustard oil (sarson ka tel)
- 1 tej patta (indian bay leaf)
- ½ teaspoon kashmiri red chili powder or degi mirch - adjust as required if using a hotter variety of chili powder
- ½ teaspoon coriander powder (dhania powder)
- ½ teaspoon turmeric powder (haldi)
- 1 teaspoon cumin powder (jeera powder)
- 1 cup water
- ½ teaspoon sugar or as required
- salt as required
- 2 medium onions
- ½ inch ginger (adrak)
- 2 to 3 garlic cloves (lahsun)
- 1 large tomato - approx 1 cup tomato puree
- 1.5 to 2 inch cinnamon (dalchini)
- 3 to 4 cloves (lavang)
- 1 teaspoon ghee (optional)
- rinse the potatoes very well. if using baby potatoes, then remove the mud lodged in the peels with a soft brush.
- then parboil the potatoes in a steamer or pressure cooker.
- when the potatoes are cooking, you do the following.
- grind the onion, ginger and garlic in a grinder or blender. no need to any water while grinding. make a semi fine paste and not a smooth paste.
- chop the tomatoes and pulse them in a blender till you get a puree which is not smooth but semi coarse. you can also finely chop the tomatoes.
- grind the clove and cinnamon in a dry grinder or coffee grinder to a fine powder.
- once the potatoes are parboiled/half cooked, let them cool. then remove the peels and dice them. for baby potatoes you can keep the peels and prick the potatoes with a fork. an optional step.
- sprinkle 1/4 tsp turmeric powder on the potatoes and mix well.
- heat the mustard oil in a pan. fry the potatoes till light golden. drain and keep aside.
- in the same oil, fry the bay leaf till fragrant for a few seconds.
- add the onion-ginger-garlic paste. saute till oil starts to leaves the mixture and till the paste becomes a light brown.
- add the tomato puree, the remaining 1/4 tsp turmeric powder, red chili powder, cumin powder, coriander power, salt and sugar. saute till oil begins to leave the onion-tomato masala paste.
- then add the potatoes and stir till the masala coats the potatoes well.
- add 1 cup water along with the ground cinnamon and cloves powder.
- you can also add about 1/4 tsp of garam masala powder instead of the cinnamon and cloves powder.if adding garam masala, then add it towards the end once the dish is cooked.
- simmer the dum aloo on a low flame till the water almost dries up and the gravy has coated the potatoes well.
- when serving add a teaspoon of ghee on the dum aloo. serve bengali dum aloo hot with luchis or pooris.
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