ALOO DUM

Aloo Dum is a mouthwatering vegetable recipe with boiled& fried small potatoes cooked in delicious gravy.
My readers know that there is Kashmiri Aloo Dum here. Now let us see Bengali version of it now.

 Ingredients

Baby or Medium size Potatoes        12 no.

Organic Tomato sauce                   ½-3/4 can

Thick Plain Curd/Yogurt                  ¼ cup

Silted Green chilies                          2 no.

Ginger paste                                  ½ Tsp.

 Sugar                                            1 Tsp.

Salt                                                To Taste.

For Masalas

Red chili Powder                             1 Tsp.

Turmeric Powder                             1/8 Tsp.

Snafu powder                                  ½ Tsp.

Roast and Grind  Coarsely

Cinnamon stick                        1 big

Green Cardamom                     4 no.

Cloves                                     3 no.

Fennel seeds                            1/8 Tsp.

Black Pepper                             ¼ Tsp.

For Seasoning

Mustard oil (Or) /Ghee                 1 Tbsp.

Bay leaves                                  2 no.

For Decoration

Coriander leaves                     few

Method:

• Boil the potatoes and then peel off the skin (make sure that you do not over boil them).
•  Prick the potatoes with a fork to punch some holes all around for even cooking.
• Sprinkle 2 pinches of turmeric powder and ¼ tsp of salt in it and rub it and keep aside for 15 minutes.
• Roast the spice and grind coarsely and keep aside.

•  Heat 2 tablespoon of oil in a kadai, and shallow fry the potatoes in golden brown and drain the oil and transfer into paper towel.
• In the same kadai, heat the ghee and add & fry the seasonings.
• Now add the green chili and ginger paste, fry for a second.
• Now simmer the stove heat, add all masala powders and half of the freshly ground gram masala powder and sauté well till the oil separates.
• Now add the tomato sauce, salt and sugar in it and sauté well.
• Once the oil start leaving sides, lower the flame and add curd (yogurt) Sauté well.
•  Now add potatoes. Check for salt and add more according to taste.
• Add 1 glass of water and bring to boil .Simmer and cook for 15 minutes.
• Add rest of the gram masala powder and mix it well.
• Make it semi dry as per your choice.
• Garnish with coriander leaves and slit green chilies. 

 Note: 

• For health reason, I shallow fry the potatoes in little oil. If you want you can deep fry the potatoes in oil.
• You can substitute cooking oil for mustard oil to match with your taste preference.