Published February 22, 2013 | Written by The Healthline Editorial Team
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.
|Serving size:||approximately 4 ounces of cooked potatoes|
|Calories per serving:||182|
|Total Fat 1.2g||2%|
- 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:
- Grind 1 medium onion and ginger into a fine paste. Grind together cloves and cinnamon into a fine powder and keep them aside.
- Wash potatoes thoroughly and boil them. Cool and peel. Sprinkle 3/4 teaspoon turmeric powder on potatoes and mix well. Keep them aside.
- 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.
- 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.
- 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.
- Garnish with chopped coriander leaves and serve hot with puris, rotis, or rice.