Tuesday, December 15, 2015

Bengali Style Aaloor Dom.........Dum Aaloo


Hello, my fellow foodies. Hope you are doing good and enjoying the cool breezy winter season. It's a mid December, but in Kolkata we don't feel the winter as such. Wrapping a light stole in the evening can protect you from the cold. 

In Portland, USA, we used to get almost 10 months of winter and I used to get fed up with that kind of weather as you have to clothe yourself in jackets and scarfs etc. You can't dress up in your pretty skirts and dresses :( So, in that way I'm happy as I can wear my skirts, tees even in the mid December.....Lolzzzzz


Winter brings many more things with it. You can enjoy so many delicacies like:
  • Gajar Ka Halwa (Recipe here)
  • Vegetable Croquettes (Recipe here)
  • Motor er Kachuri (Peas Kachori)
  • Gurer Payesh (Palm Jaggery Rice Pudding)
  • Gurer Mishti (Palm Jaggery Sweets) and many more......
From the above list I have already posted few items on the blog and many more are in my bucket. Hope to post their recipes soon. AMEN!!!


Anyway, there is one more item which my family and I enjoy a lot and that is Aaloo r Dom or Dum Aaloo. I have already posted the recipe of Achari Aaloo (Recipe here) which is one of my favorites. This is a more of Bengali style Aalor Dom which you can enjoy with Luchi (Puri) on a cozy Sunday morning.

I like to twist each recipe a bit to give the recipe my personal touch so I did with this recipe too. So, let's go through the recipe to learn more about it and hope you'll like it.




Ingredients:


1. Baby Potatoes: 10-12
2. Onions paste: 1 cup
3. Ginger-Garlic paste: 1 tbsp
4. Tomato puree: 3 (finely chopped)
5. Turmeric powder: 1 tbsp
6. Kashmiri red chili powder: 1 tbsp
7. Cumin powder: 1 tbsp
8. Coriander powder: 1 tbsp
9. Whole Garam Masala (cloves, black cardamom, green cardamom, black pepper, cinnamon)
10. Mustard Oil for cooking (preferred)
11. Dried Fenugreek Leaves (Kasuri Methi): a pinch
12.  
11. Salt to taste
12. Sugar to taste (optional)
13. Green chilies (adjust to your taste)
14. Cilantro for garnishing
15. Green Peas (optional)


Method:


1. Wash and peel the potatoes (I don't like to boil them since peeling them gets very tough and the shape of the potatoes gets bad). Prick them with a fork and marinate with salt and turmeric powder for 10 mins.
2. Take a heavy bottomed pan. Heat mustard oil on medium heat till smoking hot this will help to reduce its pungency. You can also use vegetable or canola oil. Fry the potatoes till they get a nice golden color. Take out the potatoes and set aside.

3. In the same pan (add more oil if needed) add whole garam masala. Let them crackle, take care not to burn them.

5. Add the onion paste and fry them until the raw smell is gone. Now its time to add the ginger-garlic paste and fry them. Now, it's time to add the tomato puree and cook till they become soft and pulpy.

6. Once the oil gets separated add turmeric powder, kashmiri red chili powder, cumin powder, coriander powder, sugar, kasuri methi and tomato ketchup. Cover the lid and cook for 1 min. 

7. Add the fried baby potatoes and coat them with the masala. Add a cup of water, green chilies and green peas (optional). Let it cook for 5 mins with lid on top.

8. Open the lid and check the seasoning and adjust it accordingly. Switch off the heat. Garnish it with cilantro.

9. Enjoy your Dum Aaloo with Puri, Naan, Paratha or Chapati.



Note:


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