Aloor Dum (Baby Potatoes in Spicy Masala)
The other day, while shopping for veggies, I couldn’t help grabbing some fresh baby potatoes along the way. How could I resist?? They seemed to plead with me to take them home. 😉 Once home, all I could think of was to make Dum Aloo. I decided to try out the version of Dum Aloo I found in my pressure cooker instruction manual, which it claims to be a Bengali version. :-)Those of you whohave tried the Bengali version can probably shed some light on the authenticity of this claim. As for me, I just loved the spicy masala with the potatoes. One can use diced big potatoes as well.
Aloor Dum (Baby Potatoes in Spicy Masala)
Source: Cooker Instruction Manual 🙂
Aloor Dum (Baby Potatoes in Spicy Masala)
The other day, while shopping for veggies, I couldn't help grabbing some fresh baby potatoes along the way. How could I resist?? They seemed to plead with me to take them home. 😉 Once home, all I could think of was to make Dum Aloo. I decided to try out the version of Dum Aloo I found in my pressu
Ingredients
To be ground
- 100 gms Onion
- 5 gms Ginger
To be powdered
- 4 Cloves
- 3 Cinnamon - sticks (1 inch each)
- 1 cup Water
- 1 - 1/2 kilograms baby potatoes Very small
- 1 - 3/4 teaspoons Turmeric powder
- 2 Bay leaves
- 1 teaspoon Cumin seeds
- 100 gms Onion chopped
- 150 gms Tomatoes chopped
- 3 - 1/2 teaspoons Chilli powder
- 2 - 1/2 teaspoons Cumin powder
- 1 - 1/2 teaspoons Coriander powder
- 1 tablespoon Salt
- 1 teaspoon Sugar
Optional
- 2 tablespoons Ghee
Instructions
- Cook the potatoes (with skin) with salt.
- Peel the skin off and prick all over with a fork.
- Apply 3/4 teaspoon of turmeric on the potatoes and mix well.
- Fry in hot oil till golden brown.
- Drain onto an absorbent paper.
- In another pan, heat oil and add bay leaves and cumin seeds.
- When the cumin starts to splutter, add the chopped onions and fry till golden brown.
- Add the ground paste and fry for about 2 minutes.
- Add tomatoes, chilli powder, cumin powder, coriander powder, turmeric powder, salt and sugar.
- Cook till oil separates.
- Add the potatoes and toss so that the potatoes are evenly coated with the masala.
- Add the powdered spices, water and stir well.
- Reduce the heat and simmer for 5 minutes, stirring in between.
- Switch off heat and transfer into a serving platter.
- Drizzle the ghee over it.
- Serve hot.
Notes
