Aloo dum (a spicy potato based dish) is a part of the traditional cuisine from the Indian state of Jammu and Kashmir. The recipe I am sharing with you today is the Bengali twist to this dish. There are multiple ways of making this dish, but I find this the most simple.
Back at home, my mother would make this for us with hot 'dal puris'- you can choose to accompany it with rotis or paranthas. Coming from Kolkata, I prefer hot puris and normally stuff them with green peas for that extra flavor. Read on below to see what you can do with the left over aloo dum :)
The best part of choosing aloo dum as a weekday dinner option is that it takes a maximum of 20 minutes to complete and gurantees satisfaction.
Recipe for my mother's special bengali al00 dum
Step 1: Boil potatoes and peel the skin (I didn’t have the small sized ones-they taste the best)
Step 2: Heat oil in a pan
Step 3: Add 1 tsp panch phoran to the heated oil and let it splutter
Step 4: Add 1 tsp ginger, 1 tsp turmeric, 1 tsp red chili powder and salt to taste
Step 5: Sprinkle some water to the spice mix
Step 6: Add in your boiled potatoes and mix well. Keep sprinkling some water to the potatoes and mix well. Add ½ tsp coriander powder and ½ tsp cumin powder on top.
Step 7: Garnish with some coriander and serve hot!
If you have left overs, then save it for your breakfast the next morning. This tastes super along with some grated cheddar cheese in between two slices of bread- 'masala grilled sandwiches'. I only used cheese, butter and the leftovers for our breakfast this morning, but you can choose to add sliced tomatoes, cucumbers and coriander chutney. This reminds me of the #bombaystreetfood that we would line up for outside college.
Comments