DUM ALOO (Bengali Style)

DUM ALOO (Bengali Style)

Rate this recipe

Bong style Aloo Dum is my favourite soul food as it can be had with pooris, parathas, or chapatis, and the best we Bengalis have it with is with puffed rice — we call it muri, this version of eating aloo dum with muri or puffed rice I learnt from my hubby’s family, at first I thought it to be very odd but when I tasted it, it was heavenly, dum aloo mixed with puffed rice along with a little bit of chopped onions and a dash of mustard oil is yummmm… A burst of different flavors and textures in your mouth, just awesome; you all have to try it once to believe me.

We specially have it with hot luchis (puris) during special festivals or occasions. Accompanied with our favourite roshogullas… yummmm heavenly.

Do try this Bong special dum aloo for a change of taste. I am sure you will enjoy it.

Recipe for Bong Style Aloo Dum:

Ingredients:

  • 20 to 25 nos – Baby potatoes boiled with skin and then peeled and pricked all over with a fork.
  • 2 medium – Onions chopped
  • 2 – Green chilles chopped
  • 1 tbsp – Ginger garlic paste ( I love garlic more so the proportion of garlic is more in my paste and plz do use freshly grated paste not the smooth paste)
  • 2 medium – Tomatoes pureed
  • 1/2 tsp – Haldi (Turmeric) powder
  • 1 tsp – Kashmiri red chilly powder
  • 1/2 tsp – Red chilly powder
  • 1 tbsp – Dhania (Coriander) powder
  • 1/2 tsp – Garam masala powder I use my homemade u can use any
  • 2 1/2 tbsp – Mustard oil for cooking
  • Fresh coriander leaves for garnish
  • Whole garam masala for tadka (tempering) – 1 inch cinnamon stick, 2 green cardamom, 2 cloves, 4 black peppercorn and 1 bay leaf and 2 whole red chillies
  • 1/2tsp – Jeera (Cumin) seeds for tadka (tempering)
  • 1/4 tsp – Sugar
  • Salt to taste

Method:  

  1. Heat mustard oil to smoking point — I used about 2 and half tbsp — you can use less if you want. Once the oil comes to smoking point, lower the flame and add the whole garam masala, jeera seeds and a pinch of sugar. Wait till the sugar caramalizes, then add the chopped onions, chopped green chillies and salt; and fry till the onions turn pink.
  2. Now we have to mix the ginger garlic paste and all the dry masalas along with salt and sugar and a little water and soak it for 5 minutes.
  3. Add the soaked masal to the above fried onions and fry till the raw smell goes away and oil separates.
  4. Add the tomato puree and fry away till oil separates.
  5. Add the pre-boiled aloo and fry for a minute or two then add hot water for the gravy and let the gravy come to a boil. Bring the flame to medium and cover and cook till oil floats on top.
  6. Sprinkle a bit of garam masala and coriander leaves chopped .
  7. Check the seasonings and serve hot with luchis (puris) or as we bongs love to have it with muri (puffed rice) with a bit of raw onion to bite with it. Simply soulful food. Enjoy, Happy cooking.

Note:

  1. If you dont like mustard oil then you can use any cooking oil of you preference, but there will be difference in taste as mustard oil gives a nutty flavour to the dish.
5.0 from 1 reviews
DUM ALOO (Bengali Style)
 
Author:
Recipe type: Bong Connection Affairs, Main Course, Main course, Veg,
Cuisine: Indian
Ingredients
  • 20 to 25 nos - Baby potatoes boiled with skin and then peeled and pricked all over with a fork.
  • 2 medium - Onions chopped
  • 2 - Green chilles chopped
  • 1 tbsp - Ginger garlic paste ( I love garlic more so the proportion of garlic is more in my paste and plz do use freshly grated paste not the smooth paste)
  • 2 medium - Tomatoes pureed
  • ½ tsp - Haldi (Turmeric) powder
  • 1 tsp - Kashmiri red chilly powder
  • ½ tsp - Red chilly powder
  • 1 tbsp - Dhania (Coriander) powder
  • ½ tsp - Garam masala powder I use my homemade u can use any
  • 2½ tbsp - Mustard oil for cooking
  • Fresh coriander leaves for garnish
  • Whole garam masala for tadka (tempering) - 1 inch cinnamon stick, 2 green cardamom, 2 cloves, 4 black peppercorn and 1 bay leaf and 2 whole red chillies
  • ½tsp - Jeera (Cumin) seeds for tadka (tempering)
  • ¼ tsp - Sugar
  • Salt to taste
Instructions
  1. Heat mustard oil to smoking point -- I used about 2 and half tbsp -- you can use less if you want. Once the oil comes to smoking point, lower the flame and add the whole garam masala, jeera seeds and a pinch of sugar. Wait till the sugar caramalizes, then add the chopped onions, chopped green chillies and salt; and fry till the onions turn pink.
  2. Now we have to mix the ginger garlic paste and all the dry masalas along with salt and sugar and a little water and soak it for 5 minutes.
  3. Add the soaked masal to the above fried onions and fry till the raw smell goes away and oil separates.
  4. Add the tomato puree and fry away till oil separates.
  5. Add the pre-boiled aloo and fry for a minute or two then add hot water for the gravy and let the gravy come to a boil. Bring the flame to medium and cover and cook till oil floats on top.
  6. Sprinkle a bit of garam masala and coriander leaves chopped .
  7. Check the seasonings and serve hot with luchis (puris) or as we bongs love to have it with muri (puffed rice) with a bit of raw onion to bite with it. Simply soulful food. Enjoy, Happy cooking.
Notes
1. If you dont like mustard oil then you can use any cooking oil of you preference, but there will be difference in taste as mustard oil gives a nutty flavour to the dish.
 

(Visited 12,357 times, 3 visits today)

2 Comments

  1. Hi
    Loved the recipe!
    Could you please tell me what is soaked masal?

     

Leave a Comment

Your email address will not be published. Required fields are marked *

*

Rate this recipe: