Dum Aloo or Aloor Dum with Baby Potatoes

You can bring out a Bong out of Bengal, but you can not bring out Luchi and Aloor Dum out of a Bong. The irresistible taste of this two deadly combo works like a black magic for any Bengali especially for a Sunday breakfast or rather for a brunch. All over Bengal, there are many recipes of Aloor Dum or Dum Aloo. Some make it with onion and some make it without onion. It tastes good in either way. According to my taste bud, I like it more with onion.

Dum aloo can be made of any kind of potato but the baby potato is the best ingredient for it. I don’t get the supply of baby potato all over the year, so I follow the same recipe for any other kind of potatoes to make the Dum Aloo.

Ingredients:

Baby Potatoes: 500 gm

Onion: 2 medium (sliced)
Garlic: 5 Pods

Ginger: 1 inch

Green Chilly: 2

Tomato: 1

Cumin: 1 tspn

Dry Red Chilly: 1

Grounded garam Masala: 1 tbsn

Salt: according to taste
Oil: 2 Tspn

Method:

First, boil the potatoes in a pressure cooker until 1 whistle. Peel the boiled potatoes and sauté in a pan. Keep aside the fried potatoes. Now make a paste of ginger, garlic, tomato and chilly. Add oil in a wok. When the oil is hot enough, add the cumin seeds and red chilly and let it splatter for a minute. Now add the sliced onion. You can add ½ tspn of sugar to caramelize the onion. It also gives a rich colour to the dum. Fry the onion till it turns golden brown. Now add the ginger garlic paste and cook it well for few minutes. You can add bay leaf to this. When the mixture starts to leave oil, add the potatoes. Cover the potatoes with the mixture. Now add adequate water and cover it with a lid. Let it boil for few minutes. After the dum is done add the garam masala powder and switch off the gas. Serve it with hot Luchi or poori.