Bengali Aloo Dum Recipe
Delight in the rich flavors of Bengali cuisine with this Bengali Aloo Dum, a beautifully spiced potato dish that captures the essence of traditional Bengali cooking. Perfect for a cozy dinner or a festive gathering, this recipe combines tender potatoes with a luscious tomato-yogurt gravy infused with aromatic spices.
Ingredients
| Ingredient | Quantity |
|---|---|
| Small Potatoes (boiled and peeled) | 200 grams |
| Turmeric Powder | 2 teaspoons |
| Green Cardamom | 2 pods |
| Cinnamon Stick | 1 inch |
| Cloves | 2 pieces |
| Bay Leaf | 1 leaf |
| Tomato Puree | 1/2 cup |
| Garam Masala Powder | 1 teaspoon |
| Yogurt (dahi) | 1/2 cup |
| Red Chili Powder | 1 teaspoon |
| Coriander Powder | 1 teaspoon |
| Sugar | 1 teaspoon |
| Salt | to taste |
| Cooking Oil | as needed |
| Fresh Coriander (finely chopped) | 1 bunch |
| Onion (chopped) | 1 medium |
| Ginger (chopped) | 1 inch |
| Garlic (cloves) | 3 cloves |
| Green Chilies (chopped) | 2 pieces |
Preparation Time
| Activity | Time (minutes) |
|---|---|
| Preparation | 20 |
| Cooking | 50 |
| Total | 70 |
Servings
| Number of Servings |
|---|
| 4 |
Cuisine and Course
| Cuisine | Course |
|---|---|
| Bengali Recipes | Main Course |
Nutritional Information
| Nutrient | Per Serving |
|---|---|
| Calories | Approximately 230 |
| Carbohydrates | 30g |
| Protein | 5g |
| Fat | 10g |
| Fiber | 3g |
Instructions
-
Prepare the Paste: Begin your culinary journey by placing the chopped onion, ginger, green chilies, and garlic into a blender. Blend them until you achieve a smooth paste, then set it aside to allow the flavors to meld.
-
-
Cook the Potatoes: In a deep pan or kadhai, heat a generous amount of cooking oil over medium heat. Once the oil is hot, carefully add the boiled and peeled potatoes. Sprinkle them with turmeric powder and salt, then sauté until the potatoes turn a beautiful golden brown. Once done, remove them from the pan and transfer to a bowl, setting aside for later.
-
Prepare the Spice Base: In the same pan, add a little more oil if needed, allowing it to heat again. Next, add the onion-ginger-garlic paste and sauté for about 4 minutes, stirring frequently until the raw aroma dissipates.
-
Infuse Aromatics: Now, introduce the cinnamon stick, cloves, and bay leaf into the mixture. Continue to cook for another 2 to 3 minutes, letting the spices release their captivating aromas into the oil.
-
Add Tomato Puree and Spices: Pour in the tomato puree, followed by the turmeric powder, coriander powder, and garam masala. Sauté the mixture for an additional 2 minutes, ensuring the spices are well combined and cooked through.
-
Incorporate Yogurt: Gently add the yogurt to the mixture, stirring well to combine. Allow it to cook for about a minute so that the flavors can meld beautifully.
-
Combine Potatoes: Now, introduce the sautéed potatoes back into the pan. Sprinkle sugar and salt according to your taste, mixing everything well. Cover the pan with a lid, allowing it to simmer on low heat for about 20 minutes. This will ensure the potatoes absorb the delicious flavors of the gravy.
-
Stir Occasionally: During this time, stir occasionally to prevent the spices from sticking to the bottom of the pan.
-
Garnish and Serve: Once the cooking time is up, turn off the heat. Garnish your Bengali Aloo Dum with finely chopped fresh coriander for a pop of color and flavor.
-
Serving Suggestions: This delightful dish is best enjoyed hot, served alongside Bengali Luchis (fluffy deep-fried bread), Cholar Dal (Bengali split chickpea lentils), and Lauki Raita (bottle gourd yogurt salad) for a complete meal that celebrates the flavors of Bengal.
This Bengali Aloo Dum recipe not only tantalizes the taste buds but also serves as a comforting reminder of the warmth of home-cooked meals, making it an ideal addition to your dinner table. Enjoy this delightful dish, bursting with flavor and tradition, that embodies the essence of Bengali cooking!
