Choto Aloor Dom/Bengali style Dum Aloo

Some dishes are specially made for winter. In this part of country we’re still enjoying the cold. I made some peas kachoris few weeks back. Then I made this Choto Aloor Dom. All these are favourite winter dishes in our family and in every Bengali family too. We enjoy our ‘Choto Aloor Dom’ most with Luchi. As I was shooting this ‘Dum Aloo’ in hurry, so what I could manage was some Roti, I prepared them on that day for Breakfast. Yes, we love our ‘Choto Aloor Dom’ with Roti (‘Ruti’ in Bengali) too. This is a purely vegetarian onion-garlic free dish. But it tastes delicious every time. Simple and humble, this is my favourite Potato Curry!

Choto Aloor Dom/Bengali style Dum Aloo
Choto Aloor Dom/Bengali style Dum Aloo

Choto Aloor Dom/Bengali style Dum Aloo

Ingredients

  • Baby potatoes- 500g (boiled and peeled)
  • Tomato- 4 (large)
  • Peas- ½ cup
  • Ginger paste- 1 tbsp
  • Cumin powder- 1 tsp
  • Garam masala powder- ¼ tsp
  • Black pepper powder- ½ tsp
  • Green chilies- 3 (cut into halves)
  • Turmeric powder- ½ tsp
  • Kashmiri mirch powder- ½ tsp
  • Fresh coriander leaves- 1 tsp (chopped)
  • Sugar- 1 tbsp
  • Salt to taste
  • Vegetable oil/Mustard oil- 3 tbsp

For tempering

  • Bay leaves- 2
  • Whole dry red chili- 2
  • Cumin seeds- ½ tsp
  • Cinnamon- 2 pieces (1” in size)
  • Green cardamom- 4 (lightly crushed)
  • Cloves- 4

Method

Prick the potatoes on all sides with a fork, keep aside.

Roughly chop the tomatoes. Grind them to a smooth paste using a mixer, keep aside.
Heat oil in a deep frying pan/kadai. Temper with all the ingredients mentioned ‘for tempering’. Add the potatoes, sauté them on medium heat



for a minute or two. Now add pureed tomatoes, green chilies, salt, cumin powder, kashmiri mirch powder, ginger paste, peas and turmeric powder. Mix and cook on medium heat for 4-5 minutes. Stir in between. Add ½ cup of water into this. Cover and cook for 10 minutes on low heat. Uncover, add sugar, black pepper powder and garam masala powder. Mix and cook for 2-3 minutes more. Remove from heat. Garnish with fresh coriander leaves.

Serve hot with Luchi, Parota, Kochuri, Puri,Roti whatever you like. It goes well with other varieties of Indian breads too.

Note:

This potato curry is lightly gravy based, so it is recommended that care should be taken while adding water. Too much water will make the Dum Aloo runny. We love our Dum Aloo to be little bit on thicker side.

Choto Aloor Dom/Bengali style Dum Aloo
Choto Aloor Dom/Bengali style Dum Aloo
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2 Comments

  1. Satyajeet Parida

    Hello I am Satyajeet,follower on Instagram too. I am an Odiya but stay in Bally,Howrah since my childhood, so have an appetite for Bengali foods.Often I cook those too. Here I have a query. Which is not a big issue but i want the precise taste, so asking,
    When should i add the ginger paste? After adding the potatoes or after tampering and before adding the potatoes? It is not mentioned in the recipe.

     

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