Whenever Bengali cuisine is served in my home, it brings a refreshing change and smiles across the faces of the two most important men in my life. Though Aloo Posto is a sabzi that they love eating with luchis, when I surprised them with Bengali Alur Dum, they loved it even more. Bengali Alur Dum is a delish, traditional accompaniment made from baby potatoes, tomato puree and spices. The amazing coat of tomato puree and spices on baby potatoes, not only make Bengali Alur Dum taste delicious but it even looks beautiful.
You may serve Bengali Alur Dum as a side with luchis or parathas. Trust me, this Bengali accompaniment is damn finger-licking. Here’s a step-by-step guide for making Bengali Alur Dum:
Bengali Alur Dum
- Small baby potatoes – 750 g
- Tomato puree – ½ cup
- Refined Oil – ½ cup
- Coriander + Cumin powder – 2 tsp
- Hing – ¼ tsp
- Cumin seeds – 1tsp
- Ginger paste – 1 tbsp
- Bay leaves – 2
- Kashmiri Red Chilli powder – 1tsp
- Turmeric powder – 1tsp
- Green peas – 1 cup
- Garam Masala – ½ tsp
- Coriander leaves – 1 bunch (finely chopped)
- Salt – according to taste
- Boil and peel potatoes.
- In 3 tbsp of warm water, mix salt and all the powdered masala except garam masala and hing and make a thick paste.
- Cover and keep it aside.
- Add salt and turmeric powder to the potatoes.
- Heat oil in a pan.
- Fry the potatoes for 3-4 minutes.
- Take them out.
- Now add bay leaves and cumin seeds in the remaining oil .
- Add ginger paste and fry for 2 minutes.
- Then add masala paste and fry on a low flame.
- Add tomato puree and hing and slow cook till the oil separates from the masala.
- Add fried potatoes.
- Stir well .
- Add half a cup of warm water .
- Add green peas.
- Cover and cook on a low flame.
- When the water dries up, add garam masala powder .
- Stir well.
- Cover it for 5 minutes.
- Add chopped coriander leaves.
- Serve hot with pooris and parathas.
This recipe is a part of #WADiwali contest in association with Maharaja Whiteline.