Here is the recipe of Bengali Style Aloo Dum for those people who are asking me for aloo dum recipe.
I was asked for this recipe from a loyal visitor of the Evergreen Recipes. I already have a list of dishes to cook and share on the blog, but soon after getting the request, I started craving for it myself. So I cheated, and Put this recipe on number one. i.e, to be prepared ASAP.
And here it is. Follow the step by step process of preparing it in your own kitchen. I hope you will love it.
Preparation Time: 10- 15 Minutes
Cooking Time: 20- 25 Minutes
Ingredients for Dum Aloo:
|Vegetable oil||4 tbsp|
|Cumin seeds||1 teaspoon|
|Cinnamon stick||1 inch piece|
|Ginger||1/2 inch piece|
|Tomato puree||1 cup|
|Coriander powder||1 teaspoon|
|Turmeric powder||1/2 teaspoon|
|Cumin powder||1/2 teaspoon|
|Garam masala powder||1 teaspoon|
|Red chilly powder (Kashmiri)||1 teaspoon|
|Coriander leaves||for garnish|
1. Wash the baby potatoes well. Take the them in a pressure cooker and cook it on a high flame (1 whistle), then keep the flame low and cook for 4-5 minutes. Switch off the flame. Strain it using the strainer. Let the potatoes cool at the room temperature. Peel off the skin of the potatoes and prick it with the fork in each potatoes. When it cooks in gravy, it will absorb the gravy well. Keep all the ingredients ready for dum Aloo. In a grinder, add onion, ginger, garlic and green chilly and grind it to make the paste.
2. Heat the wok/pan/kadai with oil and temper with cumin seeds, cardamom green, cloves, bay leaf and cinnamon stick. When cumin seeds start crackling, add ground onion-ginger-garlic paste. Cook it on a low flame till oil shows separately and nice aroma comes from the spices.
3. Now add tomato puree, turmeric powder, coriander powder, cumin powder and salt. Cook the spices on a medium flame till oil shows separately.
4. Then add beaten curd and mix it well with spices. Add boiled potatoes, red chilly powder and garam masala powder.
5. Add water and mix it well. Cook covered on a low flame for 15-20 minutes. Keep stirring in between the process to avoid the spices sticking to the bottom.
6. Switch off the flame, garnish with chopped coriander leaves.