During my childhood my mother always used to prepare this aloo dum curry, which we used to enjoy with puri's. This spicy potato curry was always special for us , reason being she always prepared it simple yet it had a taste that was unique and super delicious.
This time i prepared the aloo dum in Bengali style. In west Bengal most of the curry gets a dash of sugar in it irrespective of the fact that they are all savory in nature. As i said in my earlier post i was greatly influenced by the Bengali culture since my childhood. It is the reason i know few of the bangla dish and cooking technique that i often use in my cooking. They always helps me adding a special touch to my dish.
Being a vegetarian child i always felt like tasting the small fish fry which i had seen my neighbor preparing every now and then, however till now i haven't got the chance(My neighbor would had been very happy sharing the fish fry with me, but then i was a vegetarian practicing kiddo).
Coming back to this aloo dum recipe. Its a must try one time in your life. So lets quickly note the recipe.
Preparation time -15 minutes
cooking time- 25 minutes
Total time- 40 minutes
Level of difficulty- medium
- 4 large size Potato -boiled and peeled, cut into quarters
- 1 large onion chopped
- 2 medium size tomato pureed
- 1 Tsp ginger garlic paste
- Salt as per taste
- 1 Tsp of sugar
- green chilies as per taste
- 2 Tbsp of yogurt
- oil for cooking
- 1 Tsp of cumin seeds
- Freshly chopped coriander leaves.
Powdered Spices to be used
- 2 Tbsp of coriander powder
- 1 Tsp of cumin powder
- 1 Tsp of red kasmiri mirch/chilli powder
- 1 Tsp turmeric powder
- 1 Tsp pepper powder
Whole spices required
- 4 Cardamom pods
- 1 cinnamon stick
- 4 cloves
- 1 Bay leaf
- Heat 2 Tbsp of oil in a pan. Add the cumin seed and let it crackle. Add the cumin seed and let it crackle.
- Add the chopped onion and green chilies. Saute until onions turns translucent. Add the ginger garlic paste and fry until the raw smell is over.
- Add salt.
- Now make a paste by adding all the powdered spices and tomato puree to them. Add this paste to the pan and fry until oil oozes out.
- once the oil oozes out add the yogurt and fry for 5 minutes.
- Crush the whole spices in a mortar with the help of pestle. Add this to the pan.
- Finally add the potatoes and sugar. Add 100 ml of water. Stir and let this simmer for 5 minutes in low heat.
After 5 minutes turn off the heat and garnish with coriander leaves.
Serve hot with bread, puri, luchi,chapati or rice. it tastes great.
Enjoy and happy cooking.
By- Sushmita Pandit.