Main Ingredients to make Aloo Dum Recipe

12 -14 small round potatoes or normal potatoes diced into big chunks (Boiled and Peeled)

1 + 1 teaspoon turmeric powder

2 to 3 cardamom pods

1 inch piece cinnamon stick

2 to 3 cloves

a large bay leaf

3 tomatoes, made into a puree, about a cup

1/2 cup yogurt

1 teaspoon garam masala powder

1 teaspoon red chilli pepper

1 teaspoon coriander powder

1 teaspoon sugar

salt to taste

oil for cooking

a small bunch coriander leaves, finely chopped

Ingredients to be ground into paste

1 large onion, roughly chopped

1 inch piece of ginger, chopped

3 cloves of garlic

2 green chillies, chopped

Method to make Aloo Dum

To begin, add the onions, ginger, green chillies and garlic into the blender and grind into a smoothpaste. Transfer the onion paste to a bowl and keep aside.

In our next step we will be pan roasting the potatoes. For this heat 2 tablespoons of oil in a frying pan, add theboiled potatoes, a pinch of turmeric powder, and salt. Saute the potatoes till they are light golden brown incolor. This process of roasting the potatoes gives a added flavor to the dish and we have skipped thetraditional process of deep frying them in oil and making the roasting process much healthier

Once golden brown and lightly crisp transfer the potatoes to a bowl and keep aside.

Now we will begin to make the masala for the dum aloo. In the same frying pan, add 2 tablespoons of oil. Addin the onion, ginger and garlic paste. Saute the onions mixture on low heat until the paste turns golden and theraw smell goes away. This process takes a good 5 minutes. And yes , dont worry about the grains from thepotatoes stuck on the pan, it will all get absorbed and cleaned up when we cook it along with the masala.

After about 5 minutes of sauteing the onion paste we will add an inch piece of cinnamon, a few cardamom, afew cloves and a large bay leaf. Stir to combine the spices and roast them along with the onions for a coupleof more minutes until your smell the aromas.

Once you get a roasted aroma from the spices, we will add in 1 cup of freshly pureed tomatoes, a teaspoon ofturmeric powder, a teaspoon of coriander powder and and a teaspoon of garam masala powder. Stir theingredient until they are just well combined into the onions paste. You can also add a teaspoon of chilli powderif you like it more spicy.

Now that the ingredients are well combined, we will add in about half a cup of yogurt and stir again and mixwell. Next add in the potatoes and a teaspoon of sugar.

Check the salt levels and add a little salt if required. Cover the pan and we will now dum the potatoes on lowheat for about 20 minutes. Make sure you stir occasionally once or twice in between.

The potatoes have been simmering for about 20 minutes now. Notice that the masala has thickened and hascoated well onto the potatoes and looks delicious. This indicates that the dum aloo is ready. You can now turn

off the heat.

Transfer the Aloo Dum into a serving dish. Garnish with freshly chopped coriander leaves. Stir the corianderleaves well into the aloo dum. It gives added flavor and freshness to the dum aloo.

You can now serve the delicious spicy, tangy Dum Aloo with Luchi/Puri and Mishti as served in the bengalihome.

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