Dum aloo is nothing new for a majority of us since it is one of those dishes that we have grown up eating. It is made with different spices in every house but the basic procedure remains the same. The one that I am going to share with you today is the Bengali version of the same. The consistency of the dum aloo is on the drier side, without any gravy. What gives this recipe its distinctive taste, is the mustard oil and the spices. This aloo recipe is a must try. So without any further due let’s get started with the recipe.
Ingredients:
- Potato- 12-14, small
- Onion- 2, medium sized (pureed)
- Tomato-2, medium sized (pureed)
- Ginger garlic paste- ½ tsp.
- Mustard oil- 3-4 tbsp.
- Bay leaf- 1
- Cinnamon/dal cheeni powder- ¼ tsp.
- Cloves/laung powder- ¼ tsp.
- Kashmiri red chilli- ½ tsp.
- Turmeric/Haldi powder- ½ tsp.
- Cumin/jeera powder- 1 tsp.
- Water- 1 cup
- Sugar- ½ tsp.
- Salt to taste
Procedure:
- 1. Rinse and clean the potatoes with a soft toothbrush so that there is no mud on the potatoes.
- 2. Parboil (half cooked) the potatoes in a pressure cooker.
- 3. Take out the potatoes from the pressure cooker and prick them with a fork. No need to peel them.
- 4. Sprinkle the turmeric over the potatoes.
- 5. Heat the mustard oil in a kadhai and fry the potatoes until golden. Take out the potatoes from the oil and keep aside.
- 6. Now in the same oil sauté the bay leaf. Add the onion and ginger garlic paste and cook till the rawness fades away.
- 7. Now add in the tomato puree, turmeric powder, chilli powder, cumin powder, coriander powder, sugar and salt. Cook till the oil starts to separate from the tomato mixture.
- 8. Now add the potatoes and mix well. The potatoes should be well coated with the tomato masala.
- 9. Add the water along with the cloves and cinnamon powder. Now let the potatoes cook on a low flame till all the water has evaporated.
- 10. Serve the dum aloo hot with pooris.
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