In Assam and West Bengal, Aloo Dum is a special delicacy. Who can forget tasty Bengali breakfast with “poori and aloo dum”?
It is to be noted that the name ‘Aloo Dum’ might sound misnomer since it is not typically cooked under dum or pressure. However, the name holds good in Assamese and Bengali households.
Today farmtorasoi presents a traditional recipe of Aloo Dum. The potato required for this dish should be of medium size (like a table-tennis ball).
- 200 gm Potato Medium Size (like table-tennis ball)
- 100 gm Milk
- 100 gm Curd
- 2 Tomato Medium Size
- 5 Green Chillies
- 1 tbsp Cumin (Jeera) Seeds
- 1 tbsp Cumin (Jeera) Powder
- 1 inch Ginger
- 1 tbsp Kashmiri Red Chilly Powder
- 1 tbsp Coriander (Dhania) Powder
- 1 tbsp Garam Masala Powder
- 1/2 tbsp Turmeric (Haldhi) Powder
- 10-12 tbsp Mustard Oil
- 2 tbsp Butter
- 1 small branch Coriander Leaves For Garnishing
- Salt to taste
- In a pressure cooker, boil the potatoes for 2-3 whistles.
- Once the pressure is released, take out the potatoes and peel off its skin.
- Pierce the potatoes with toothpicks so that the ingredients can enter while cooking.
- Now, heat 2 tbsp oil in a pan.
- In the heated oil, add potatoes, salt, turmeric and 1/2 tbsp chilly powder. Fry for sometime and keep aside.
- In a grinder, grind ginger and tomato. Keep the paste separately.
- Now, heat some more oil in a pan. Add cumin seeds and saute for sometime.
- Add the tomato garlic paste, and fry in medium flame for 2-3 minutes.
- Add salt, turmeric, cumin powder, chilly powder, coriander powder and garam masala powder. Mix the ingredients well.
- Add curd into the mixture and keep stirring for 1-2 minutes.
- Now, add the potatoes. Stir the contents so that they gel together.
- Pour milk into the mixture.
- Let the gravy boil for 4-5 minutes.
- Once the gravy thickens, pour 2 tbsp of butter. Remove from fire.
- You can garnish with finely chopped coriander leaves.