Bengali Aloo Dum Recipe

Step 1: To begin making Bengali Aloo Dum Recipe, add the onions, ginger, green chillies and garlic into the blender and grind into a smooth paste

Step 2: Transfer the onion paste to a bowl and keep aside

Step 3: In our next step we will be pan roasting the potatoes

Step 4: For this heat 2 tablespoons of oil in a frying pan, add the boiled potatoes, a pinch of turmeric powder, and salt

Step 5: Saute the potatoes till they are light golden brown in color

Step 6: This process of roasting the potatoes gives a added flavor to the dish making it healthier and skipped the traditional process of deep frying them in oil

Step 7: Once golden brown and lightly crisp transfer the potatoes to a bowl and keep aside

Step 8: *Method for Making the Masala for the Bengali Aloo Dum:In the same frying pan, add 2 tablespoons of oil

Step 9: Add in the onion, ginger and garlic paste

Step 10: Saute the onions mixture on low heat until the paste turns golden and the raw smell goes away

Step 11: This process takes a good 5 minutes

Step 12: And yes , don't worry about the grains from the potatoes stuck on the pan, it will all get absorbed and cleaned up when we cook it along with the masala

Step 13: After about 5 minutes of sauteing the onion paste we will add an inch piece of cinnamon, a few cardamom, a few cloves and a large bay leaf

Step 14: Stir to combine the spices and roast them along with the onions for a couple of more minutes until your smell the aromas

Step 15: Once you get a roasted aroma from the spices, add in pureed tomatoes, a teaspoon of turmeric powder, a teaspoon of coriander powder and and a teaspoon of garam masala powder

Step 16: Stir the ingredients until they are well combined into the onions paste

Step 17: You can also add a teaspoon of chilli powder if you like it more spicy

Step 18: When the spices are well combined with the onion mixture, add in about half a cup of yogurt and stir again and mix well

Step 19: Next add in the potatoes and a teaspoon of sugar

Step 20: Check the salt levels and add a little salt if required

Step 21: Cover the pan and we will now simmer the potatoes on low heat for about 20 minutes

Step 22: Make sure you stir the Aloo Dum masala occasionally once or twice in between

Step 23: Once you notice that the Aloo Dum Masala has thickened and has coated well onto the potatoes it indicates that the dum aloo is ready

Step 24: At this stage turn off the heat

Step 25: Transfer the Bengali Aloo Dum into a serving dish

Step 26: Stir the coriander leaves well into the aloo dum

Step 27: It gives added flavor and freshness to the dum aloo

Step 28: Serve Bengali Aloo Dum along with Bengali Luchi, Cholar Dal and Lauki Raita for a delicious meal with your family