Bengali Aloo dum

Ingredients

1. Baby Potatoes: 500 grams (peeled and cubed)
2. Tomato: 1 medium (pureed)
3. Tamarind extract: 2 tbsp
4. Cumin Seeds: 1 tsp
5. Aloo dum spice mix: 2 tbsp
6. Salt: to taste
7. Oil: 3 tablespoons
8. Fresh Coriander Leaves: for garnish

Aloo dum spice mix:

1. Fennel seeds: 1 tbsp
2. Cumin seeds: 1 tbsp
3. Coriander seeds: 1 tbsp
4. Red dry chilli: 5-6 (Adjust)

Instructions

1. Preparation:
2. Boil the potatoes until they are tender but not mushy. Drain and set aside.
3. Cooking the Base:
4. Heat oil in a pan. Add 1tsp cumin seeds.
5. Once they splutter, add the boiled potatoes and sauté until crispy in the bottom.
6. Adding Spices:
7. Add the tomato puree, tamarind (Add hot water in the tamarind and soak for 30 minutes) and cook until water is evaporated and coated well on all the potatoes.
8. Dry roast all the aloo dum spice and powder it in the grinder.
9. Cooking Potatoes:
10. Sprinkle aloo dum spice mix and salt. Mix well.
11. Pour in a little water (about 1 cup) to create a gravy. Cover and simmer for 10-15 minutes.
12. Finishing Touches:
13. Garnish with fresh coriander leaves before serving.

Nutrition Information (Per Serving)

1. Calories: Approximately 200-250 calories
2. Carbohydrates: 40-45 grams
3. Protein: 3-4 grams
4. Fat: 8-10 grams
5. Fiber: 3-4 grams

The specialty of Bengali Aloo Dum lies in its unique blend of spices and the tender texture of the potatoes. It is often served during festive occasions and family gatherings, making it a beloved comfort food in Bengali cuisine. The dish can be customized with various spices, making it versatile for different palates.

Enjoy your homemade Bengali Aloo Dum with luchi or steamed rice for a truly authentic experience!