Aloo Dum(Aloor Dom) – Baby Potatoes in a thick gravy

This recipe is a classic Bengali favorite.It is made with baby Potatoes enveloped in a lovely thick gravy which literally makes you slurp your fingers.This recipe is enjoyed best with hot,fluffy and steaming Lucchis(Bengali refined flour Pooris or fried bread).

Taken from a wonderful recipe by Sandeepa Mukherjee Datta who is the author of the well known Bong Mom Cookbook,this recipe is loved from the instant you make it.

This recipe was featured in the Shhhhh Cooking Secretly Challenge where I was teamed with Vimitha Anand.She gave me 2 ingredients – Potatoes and Mint.I knew I had to make this recipe.For this I included a small ingredient – Mint in the gravy and made it tangy and with that extra zing.Kudos to Vimitha to give me ingredients that really pep up the mood.I also thank Priya Suresh who organized this wonderful event.Here is the logo for the same:

Aloo Dum or lets call it by the Bengali terminology Aloor Dum is made by the following recipe:

Preparation Time – 1 hour

Makes – 3-4 Servings

INGREDIENTS

24 -25 baby Potatoes – boiled and peeled

For the marinade:

2 tbsp Ginger-Garlic paste

1 tsp salt

2 tsp Oil

1 tsp Turmeric Powder(Haldi)

2 tsp Red Chili Powder

For the gravy:

2 tbsp Onion Paste

5-6 Mint Leaves

2 Tomatoes – pureed

2 bay leaves

2 tbsp ginger

1 tsp Cumin Powder(Jeera)

1 tsp Garam Masala

2 tsp sugar

2 tbsp yogurt

Salt to taste

2 tbsp oil

2 tbsp Coriander Leaves(Dhania_ – finely chopped

METHOD

Prick the Potatoes with a fork.Mix the ingredients for the marinade and mix into the Potatoes.Keep aside for 20-30 minutes for the ingredients to absorb into the Potatoes.

Heat 1 tbsp Oil in a fry pan and add the Potatoes.Pan fry till the Potatoes develop golden specks.Drain and keep aside.

In the same pan add an extra 1 tbsp oil and fry the bay leaves till they change color.Add the Onion paste and sugar and fry for 5-6 minutes.Add the Tomato puree and fry till the oil separates.Add the salt here.

Mix the yogurt with the cumin powder and garam masala and blend well with a spoon.

Take the gravy off heat as the yogurt will curdle.Mix the yogurt into the gravy and stir well.Keep on a very low heat and add the potatoes.

Mix well and add 3-4 tbsp water.Add half of the Coriander Leaves and cook till the potatoes are amalgamated with the gravy.

Take off heat and sprinkle with the rest of the Coriander Leaves.Serve hot with hot Lucchis or plain rice.

Aloor Dom – served hot with Lucchis…