Recipe Name: Baby Potatoes in Tomato Gravy (Chhoti Aalur Dum)
Cuisine: North Indian
Course: Lunch
Diet: Vegetarian
Servings: 4
Preparation Time: 30 minutes
Cooking Time: 20 minutes
Total Time: 50 minutes
Ingredients:
| Ingredient | Quantity |
|---|---|
| Small potatoes | 15 |
| Tomatoes | 2 |
| Cumin powder | 1 teaspoon |
| Red chilli powder | 1 Β½ teaspoons |
| Coriander powder | Β½ teaspoon |
| Turmeric powder | ΒΌ teaspoon |
| Oil | 1 tablespoon |
| Salt | Β½ teaspoon |
| Cloves (long) | 2 |
| Cardamom | 2 |
| Cinnamon (1-inch stick) | 1 |
| Water | 1 cup |
Instructions:
Step 1: Prepare the Potatoes
Start by preparing the baby potatoes. Rinse them thoroughly and place them in a pressure cooker. Add water and salt, and cook the potatoes until the cooker gives 2 whistles. After the second whistle, turn off the heat and allow the pressure to release naturally. Once the pressure is released, carefully peel the potatoes and set them aside.
Step 2: Prepare the Tomato Puree
While the potatoes are cooling, take two ripe tomatoes and blend them into a smooth puree using a blender. Set the puree aside for later use.
Step 3: Temper the Spices
Heat 1 tablespoon of oil in a deep pan or kadai over medium heat. Add the whole spices: cloves, cardamom, and cinnamon stick. Let them sizzle for about 10 seconds to release their fragrant oils. This step enhances the flavor profile of the dish and creates the aromatic base for the gravy.
Step 4: Cook the Potatoes
Once the whole spices have infused the oil, add the peeled baby potatoes to the pan. Gently stir the potatoes in the oil for about 1 minute to coat them with the spices and heat them through.
Step 5: Add the Tomato Puree and Spices
Now, add the freshly made tomato puree to the pan. Stir well to combine the tomatoes with the potatoes. Then, add the ground spices: cumin powder, red chili powder, coriander powder, and turmeric powder. Stir everything together, ensuring the potatoes are well-coated with the tomato gravy and spices.
Step 6: Simmer the Dish
Next, pour in 1 cup of water and stir to mix the ingredients. Let the mixture come to a simmer, and cook for about 10-15 minutes until the potatoes are fully cooked and tender. You can cover the pan with a lid to speed up the cooking process, but make sure to stir occasionally to avoid burning.
Step 7: Adjust the Seasoning
Once the potatoes are tender and the gravy has thickened, taste the dish and adjust the salt according to your preference. Cook for an additional minute to allow the flavors to meld together.
Step 8: Serve Hot
Your Chhoti Aalur Dum is now ready to serve. Garnish with a sprinkle of fresh coriander leaves, if desired. Serve it hot with a side of Bengali dal (lentils) and Bengali luchi (fried bread) for a traditional and fulfilling meal.
Serving Suggestions:
Chhoti Aalur Dum pairs wonderfully with steamed rice, roti, or the popular Bengali luchi. It also complements Bengali dal, making it a perfect choice for a hearty and wholesome lunch or dinner. The dish is rich in flavors, with a perfect balance of spices and tender potatoes soaking in a tangy tomato gravy.
Nutritional Information (Per Serving):
| Nutrient | Amount |
|---|---|
| Calories | 150-180 kcal |
| Protein | 3-4 grams |
| Carbohydrates | 30-35 grams |
| Fat | 5-7 grams |
| Fiber | 4-6 grams |
| Sodium | 350-400 mg |
This simple yet delicious North Indian recipe is a fantastic way to enjoy the natural sweetness of baby potatoes while pairing them with a fragrant tomato-based gravy. Whether youβre looking for a satisfying vegetarian lunch or a comforting dinner option, Chhoti Aalur Dum will not disappoint. The perfect combination of spices, tender potatoes, and rich tomato sauce will surely be a hit at your dining table.
