Aloor Dum

Aloor Dum

Published February 22, 2013 | Written by

Published by: Healthline Exclusive

Servings: 16
Total Time: 50 min

Prep Time: 20 min | Cook Time: 30 min

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Bengal has a very rich cuisine with various vegetarian and non-vegetarian dishes. Aloor dum is a Bengali version of otherwise famous Kashmiri Dum Aloo. The characteristic flavor and aroma comes from mustard oil and spices used. The recipe is great as a side dish with puris, rotis and rice.

Nutrition Facts
Serving size: approximately 4 ounces of cooked potatoes
Calories per serving: 182
Total Fat 1.2g 2%
Sodium 160mg 7%

Ingredients

  • 1 medium onion
  • 1/2 inch piece of ginger
  • 4 cloves
  • 3 sticks (1-inch each) cinnamon
  • 2 cups water
  • 3 pounds baby potatoes
  • 1 3/4 teaspoons turmeric powder
  • 1 tablespoon mustard oil
  • 2 dried bay leaves
  • 1 teaspoon cumin seeds
  • 1 medium onion, finely chopped
  • 1 large tomato chopped
  • 3 1/2 teaspoons red chili powder
  • 2 1/2 teaspoons cumin powder
  • 1 1/2 teaspoons coriander powder
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1 tablespoon cilantro leaves, finely chopped

Step by Step:

  1. Grind 1 medium onion and ginger into a fine paste. Grind together cloves and cinnamon into a fine powder and keep them aside.
  2. Wash potatoes thoroughly and boil them. Cool and peel. Sprinkle 3/4 teaspoon turmeric powder on potatoes and mix well. Keep them aside.
  3. In a large non-stick skillet, heat mustard oil for about 2 minutes or till smoke comes out of oil. Add bay leaves and cumin seeds. Sauté for a few seconds. Add chopped onion and fry till golden brown. Add ground onion and ginger paste. Fry for about 2 minutes, stirring occasionally.
  4. Add chopped tomatoes, chili, cumin, coriander, salt, sugar, and remaining turmeric powder. Cook for about 3 minutes or until the tomatoes become pulpy, stirring occasionally.
  5. Add potatoes in the masala mixture. Stir carefully to evenly coat with masala. Add the remaining powdered spices and 1 cup of water. Stir to mix. Reduce flame to low heat and simmer for about 5 to 10 minutes.
  6. Garnish with chopped coriander leaves and serve hot with puris, rotis, or rice.
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