Aloor Dum | Bengali Potato Curry

DSC_0082_Fotor An easy, simple and delicious Bengali potato curry made using few spices and yogurt. Serve them either with Hot Luchis (Bengali Pooris ) and they make a perfect Sunday breakfast option which your family will enjoy.

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This time, We, the Culinary Hoppers are bringing recipes from Bengali cuisine to your home . Check out all the fantastic bengali recipes at the bottom of the post.

Bengali Cuisine is one of my most favorite cuisines because of its simplicity and deliciousness. It is a blend of sweet and spicy flavors. The delicate balance between the main ingredients and the seasoning plays a starring role. The spices mainly includes a combination of five spices – cumin, nigella, fenugreek, fennel and mustard seeds called Panch Phoran..
Also the oil used in this cuisine is mainly musturd oil, which adds great taste to all recipes.

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My mother always used mustard oil in cooking dry curries and she even uses a lot of Panch phoran in many recipes. So I always find Bengali food familiar and tempting. My mother uses Panch phoran in making eggplants, Dahi wale Aloo and also capsicum curry. This Bengali potato curry is very similar to Dahi ke aloo , which is my mother’s favorite dish.

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When I first tasted this Bengali potato curry at my sister- in law’s house, I loved it. My brother in law is a Bengali and he loves to cook. He taught me how to make Baigan Bhaja and Aloo Bhaja and how to enjoy them with rice. I learned this recipe form him and believe me this is such a simple recipe, yet very delicious one.This Sunday I made Bengali Brunch as my husband loves this food. I also made cholar dal and Luchi along with Aloor Dum.

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Other Bengali recipes from fellow bloggers are
PIYALI
Sarson wali bhindi

PARVATHY
Sweet Potato Posto
SHOBHANA
Aloo Kumro

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Aloor Dum| Bengali Potato Curry
Print Recipe
Servings Prep Time
4 People 15 minutes
Cook Time
20 minutes
Servings Prep Time
4 People 15 minutes
Cook Time
20 minutes
Aloor Dum| Bengali Potato Curry
Print Recipe
Servings Prep Time
4 People 15 minutes
Cook Time
20 minutes
Servings Prep Time
4 People 15 minutes
Cook Time
20 minutes
Ingredients
Servings: People
Instructions
  1. In a deep bottomed pan, fill water and add salt to it. Place the potatoes int he water so that they are completely soaked in water. Boil these potatoes in water till they become soft.
  2. Take out the potatoes and let them cool. Now peel the potatoes and keep aside.
  3. Heat 1 tsp oil in a non stick pan and add salt and turmeric to this pan. Add the potatoes and stir fry them for 5 minutes.
  4. Once the potatoes are little brown, take them out in a plate and then add rest of the oil.
  5. In the same pan add rest of the oil. Add Bay leaf,cumin, mustard,nigella , fennel and fenugreek seeds and and let them splutter. Now add the roasted potatoes, cover and cook for 5 minutes.
  6. Now add ginger garlic paste , little turmeric and saute them till the raw flavors are gone. Add the sugar, Chili powder and mix well. If you think that the masala is sticking to the pan , you can add little water and cook till oil starts separating.
  7. Now add the roasted potatoes, cover and cook for few minutes. Now add the yogurt and cardamom powder. add the required amount of water and cover the pan with lid. Cook for 10-15 minutes and switch off the flame.
  8. Garnish with Cilantro( Dhaniya) leaves and serve hot with Luchis/rice or parathas.
Recipe Notes
  • I used big potatoes which were cut into four parts, for this recipe. You can also use baby potatoes of you want.
  • The mixture of cumin,fennel,nigella,mustard and fenugreek is called Panch phoran. you can make this in advance and store it in an air tight jar. You can use this for tempering many other dry curries.
  • It is very important to mix the yogurt well with the potatoes when you add it .

 

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