bengali dum aloo recipe
Recipe type: Curries
bengali style dum aloo recipe – lightly spiced and slightly sweet potato curry made with onions, tomatoes and spices.
- 5-6 medium potatoes or 12-15 baby potatoes
- 3 to 4 tbsp mustard oil/sarson ka tel
- 1 bay leaf/tej patta
- ½ tsp kashmiri red chili powder or degi mirch (adjust as required if using a hotter variety of chili powder)
- ½ tsp coriander powder/dhania powder
- ½ tsp turmeric powder/haldi
- 1 tsp cumin powder/jeera powder
- 1 cup water
- ½ tsp sugar or as required
- salt as required
- grind to a semi fine paste:
- 2 medium onions
- ½ inch ginger
- 2-3 garlic cloves
- make a semi coarse puree of:
- 1 large tomato – approx 1 cup tomato puree
- powder or grind:
- 1.5 to 2 inch cinnamon
- 3-4 cloves
- 1 tsp 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 ¼ 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 ¼ 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 ¼ 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.