Follow these steps for perfect results
Ginger
chopped
Green Chillies
chopped
Onion
roughly chopped
Garlic
Baby Potatoes
boiled and skin peeled
Mustard oil
Salt
to taste
Mustard oil
Cardamom
pods/seeds
Cinnamon Stick
Cloves
Bay leaf
Turmeric powder
Red Chilli powder
Garam masala powder
Coriander Powder
Homemade tomato puree
Curd
Honey
Salt
to taste
Coriander Leaves
finely chopped
Blend onions, ginger, green chillies, and garlic into a smooth paste.
Heat 2 tablespoons of mustard oil in a pan.
Add boiled baby potatoes, turmeric powder, and salt to the pan.
Sauté potatoes until light golden brown and slightly crisp. Remove and set aside.
In the same pan, add 2 tablespoons of mustard oil.
Add the onion-ginger-garlic paste and sauté on low heat until golden brown and the raw smell disappears.
Add cinnamon, cardamom, cloves, and bay leaf. Stir and roast with the onions for a couple of minutes until fragrant.
Add tomato puree, turmeric powder, coriander powder, and garam masala powder. Stir well to combine.
Add chilli powder if desired for extra spice.
Add yogurt and stir until well combined.
Add the sautéed potatoes and sugar. Check salt and adjust to taste.
Cover the pan and simmer on low heat for 20 minutes, stirring occasionally.
Once the masala has thickened and coated the potatoes, turn off the heat.
Transfer the Aloo Dum to a serving dish.
Stir in fresh coriander leaves.
Serve hot with Bengali Luchi, Cholar Dal, and Lauki Raita.
Expert advice for the best results
For a richer flavor, marinate the potatoes in a mixture of yogurt, turmeric, and red chili powder for 30 minutes before cooking.
Adjust the amount of red chili powder to your desired level of spiciness.
Garnish with a dollop of fresh cream or yogurt before serving.
Everything you need to know before you start
20 minutes
Can be made a day ahead and reheated.
Serve hot in a bowl, garnished with coriander leaves and a swirl of cream.
Serve with Luchi, Cholar Dal, and Lauki Raita for a traditional Bengali meal.
Serve with steamed rice or roti.
Complements the spices without overpowering the flavors.
Offers a refreshing counterpoint to the richness of the curry.
Discover the story behind this recipe
A staple dish in Bengali cuisine, often served during festivals and special occasions.
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