Bengali Dum Aloo is an Indian curry of baby potatoes coated with spices and yogurt, cooked with tomatoes in it. This recipe makes for a good side dish as well as a snack/starter.
Having a bag full of small (new) potatoes always make me think of dum aloo.
I have made dum aloo plenty of times but it is one dish which I constantly like to try a new version. Out of all the versions I have tried so far, I love this one.
I am not very active or clued on Twitter all the time but yes it has its uses. I posted on my TL asking chefs to recommend a dum aloo recipe. Talented Mallika Basu of Quick Indian Cooking promptly referred a recipe on her blog of ‘aloor daum – a bengal style dum aloo‘.
For me any Bengali cooking is full of poppy seeds & sugar. I was pleasantly surprised to note that this recipe doesn’t call for any of the two. I was sold. I made it and loved it.
So when I was hosting a potluck party for V’s friend, decided to throw in a side dish of dum aloo along with my dal makhani.
I added steps of soaking the potatoes in salted water for few hours and frying them before adding to the gravy.
If you are like V and don’t like to eat potato skins, I recommend using big potatoes, peeling them and cubing them instead of small (new) potatoes.
It is really nice with awesome tangy taste due to curd. I absolutely love this recipe.
Bengali Dry Dum Aloo
- 1 kilogram small new potatoes
- 2 tomatoes finely chopped
- 1 inch fresh ginger chopped or grated (or 2 tsp ginger paste)
- 1 tsp turmeric powder
- 1 tsp chili powder
- ½ tsp asafoetida
- 1 tsp garam masala
- 2 tbsp thick yogurt homemade hung curd
- to taste salt
- 1 tbsp oil or ghee
- oil for frying, optional
- Wash the potatoes clean thoroughly. Prick holes all over the potatoes using a fork. Place them in salted water for 2-3 hours. This allows the salted water to reach the inside of the potatoes and impart flavour.
- In a wok, bring the oil to heat,
- add the asafoetida.
- As it sizzles, add the tomatoes, the ginger and all spices except garam masala. Stir for five minutes until the tomatoes break down and the spices give out a subtle aroma.
- Add the curd and stir vigorously for another five minutes so it is well incorporated with the spices. It usually avoids the gravy from curdling too. I usually use a whisk here as it makes vigorous mixing easier.
- Stir in the potatoes, coating the gravy well into them. Add salt.
- Next, add a cup of hot water, cover the wok and leave the potatoes to cook and the curry to dry up. You need to lift the lid every couple of minutes and give the potatoes a good stir.
- When the curry is completely dry and a fork can be inserted through the potatoes easily, the dish is ready. Mix in the garam masala and take the wok off the flame.
- This dish is spicy and infinitely more delicious when served the next day.