Aloo Dum (Dum Aloo)
Aloo Dum, also known as Dum Aloo, is a flavorful and aromatic Bengali side dish that brings together a blend of spices, tangy curd, and the richness of potatoes. The term “Dum” refers to slow cooking on a low flame, which helps infuse all the spices and ingredients into the potatoes, creating a delightful taste. Perfect for both regular meals and special weekend breakfasts, this dish pairs beautifully with Boondi Raita and Puri, making it a comforting, yet vibrant, addition to your meal.
Ingredients
| Ingredient | Quantity |
|---|---|
| Potatoes | 10 medium-sized, boiled |
| Turmeric Powder | 2 tsp |
| Cardamoms | 2 pods |
| Cinnamon | 1-inch piece |
| Cloves | 2 whole |
| Bay Leaves | 1 leaf |
| Tomatoes (puree) | 3 tomatoes, blended to a puree |
| Curd (Yogurt) | 1/2 cup |
| Garam Masala Powder | 1 tsp |
| Red Chilli Powder | 1 tsp |
| Coriander Powder | 1 tsp |
| Sugar | 1 tsp |
| Salt | To taste |
| Oil | As needed |
| Green Coriander (Chopped) | For garnish |
| Onion | 1, finely chopped |
| Ginger | 1-inch piece, chopped |
| Garlic | 3 cloves, chopped |
| Green Chilli | 2, chopped |
Preparation Time
- 20 minutes
Cooking Time
- 40 minutes
Instructions
-
Prepare the Paste:
Begin by placing the chopped onion, ginger, garlic, and green chilies into a mixer grinder. Grind them into a smooth paste and set it aside. -
Cook the Potatoes:
Heat some oil in a pan over medium heat. Add the boiled potatoes along with 2 tsp of turmeric powder and salt. Fry the potatoes until they turn golden brown and crispy. Once done, remove them from the pan and set them aside. -
Make the Base Gravy:
In the same pan, add 2 tbsp of oil. Then, add the onion-ginger-garlic paste and sauté it for about 4-5 minutes until the mixture turns aromatic and golden brown. -
Add Whole Spices:
To the cooked paste, add the cinnamon, cardamoms, cloves, and bay leaves. Let them cook together for an additional 2 minutes to release their flavors. -
Prepare the Curry Sauce:
Now, add the tomato puree, turmeric powder, coriander powder, and garam masala powder to the pan. Stir everything together and cook for 2-3 minutes until the oil starts to separate from the spices. -
Incorporate the Curd:
Add the curd (yogurt) to the pan, mixing it well with the spices. Let it cook for another minute until it thickens and blends into a smooth gravy. -
Finish the Dish:
Add the sugar, salt, and the fried potatoes to the pan. Stir everything together and let it cook covered for about 3 minutes, allowing the flavors to meld. -
Garnish and Serve:
Once done, turn off the heat and garnish with freshly chopped coriander leaves. Serve your Aloo Dum hot with Boondi Raita and Puri for a wholesome breakfast or a delightful side dish with your main meal.
This Aloo Dum recipe brings a perfect balance of spice, tang, and warmth, making it a staple in Bengali cuisine. The use of aromatic whole spices and creamy yogurt enhances the flavor profile, ensuring each bite is a delightful experience. Enjoy this comforting dish on its own or as a side dish to complete your meal with a traditional Bengali touch!
