Monday, June 24, 2013

Aloo Dum(steamed Potato spicy curry)- Bengoli style

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.

Aloo dum

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.
Serves- 4
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.