Bengali Dum Aloo Recipe | Alur Dom Recipe
Bengali Dum Aloo Recipe | Alur Dom Recipe with step by step pictures and instructions. Bengali Dum Aloo is spicy and tangy curry made with baby potatoes and spices. It pairs well with any roti/Indian flat bread. Alur Dom and Luchi is classic combination in Bengali homes. Bengali Dum Aloo is quite different from Punjabi/Kashmiri Dum aloo where we use curd and consistency of the gravy is also different. You can skip ginger garlic paste and make it as onion and garlic free recipe.
SHHHH COOKING SECRETLY CHALLENGE
Challenge for this month in Shhh Secretly cooking challenge FB group is Bengali cuisine. Bengali cuisine is known for its varied use of flavours, as well as the spread of its confectioneries and desserts. West Bengal is known as the land of maach (fish) and bhaat (rice). I am always in love with Bengali sweets. There was lot of options to choose unlike other cuisines. I would love to visit West Bengal sometime and explore the wide range of street food and desserts.
My partner for this month was very talented blogger Aruna who blogs Vasusvegkitchen. Aruna is also like me who started blogging recently. She is so friendly, humble and like to explore and learn. Her blog contains lot of authentic and traditional south Indian vegetarian recipes. Do check her space for some amazing recipes. We discussed a lot and I gave her peanuts and bread crumbs as secret ingredients and she made the mouthwatering and delicious Veg chop. She gave me star anise and green chilli as secret ingredient and I made this dum aloo in bengali style.
Do try and let me know your feedback. You can also try the below recipes
How to make Bengali Dum Aloo with step by step pictures
Take tomatoes in mixer and grind them to smooth paste
Boil potatoes in pressure cooker for 2 whistles
Peel the potatoes and prick them with fork.
Heat 1 tbsp oil and shallow fry the potatoes till light golden and remove them from pan.
In the same pan add little more oil and temper with bay leaf, star anise, cloves, cardamom and cinnamon.
Once it browns add the slit green chilli and ginger garlic paste and saute till raw smell goes
Then add tomato puree and allow it to cook for 3-4 minutes.
Then add all the masala powders
Next add little water and cook till raw smell of masala goes
Finally add the shallow fried potatoes and saute nicely.
Add more water if required to adjust consistency of the gravy and cook till potatoes are coated with masala.
Garnish with coriander leaves and switch off the flame
Bengali dum aloo is ready. Serve it with luchi or any flat bread.
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