Servings: 6-7
Cooking Time: 1-1:30 hrs
Ingredients:
- 8-9 small sized potatoes boiled,peeled and halved (You can also take baby potatoes if available,if using baby potatoes then take more)
- Oil for frying the potatoes
- 2 big sized onion or 3 medium sized onion roughly chopped
- 2 big cloves of garlic (if cloves are small then take 4)
- 1 tbsp ginger roughly chopped
- 1-2 green chillies roughly chopped (you can adjust it according to taste)
- 2 medium sized tomatoes roughly chopped
- 4 tbsp mustard oil
- 2 bay leaves
- 2 green cardamom
- Salt to taste
- 1 tsp turmeric powder
- 1 tsp red chilli powder (you can adjust it according to taste)
- 1 tsp black pepper powder
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1 tsp kashmiri red chilli powder (it only gives good color to the curry but do not increase the heat level)
- 1 tsp garam masala (you can adjust it according to taste)
- Water as required
- 2 tbsp finely chopped coriander for garnishing
Procedure:
Boil the potatoes,the potatoes should not be over boiled, it should be little hard so that when we fry them it does not break.Peel and cut the potatoes into two two halves and keep it aside.
Heat some oil in a deep kadhai/pan and when oil is hot enough then add some of the potatoes in the oil and deep fry it till it is little golden brown in color.
Then take it out on absorbent paper. Like this deep fry rest of the potatoes in 2-3 batches.Then prick all the fried potatoes with a fork/knife.This is done so that when these potatoes are added in the gravy it will absorb the gravy and become flavorful.
In the mean while combine onion,ginger,garlic and green chillies in a blender jar and blend it to a smooth paste using water as required.Take it out in a bowl. Then take chopped tomatoes in the blender jar and blend it to a smooth paste.Take it out in a separate bowl.Keep both the purees aside.
Take mustard oil in a deep kadhai and put it on medium heat.The mustard oil is heated till the oil is cooked and the raw aroma of the mustard oil is gone.Otherwise the curry will not taste good.It takes around 5-7 minutes.
When oil is cooked properly then it also changes it color slightly.From bright yellow it changes to light yellow as shown in the picture above.Now as oil is cooked add bay leaves and cardamom in it.Decrease the heat to low now as the oil is too hot now.
Add the onion,ginger,garlic and green chillies puree in the oil and stir nicely.While adding this puree in the oil keep the heat on low as the oil may splutter.Do it very carefully.
Now add salt and turmeric powder and mix it nicely.Now cover and cook the onion gravy till it starts leaving oil from the sides.Keep the gas on medium heat.Keep stirring it in every 5 minutes so that it do not stick and burn.It takes around 15-20 minutes for the onion puree to roast nicely.
It is very important to roast the onion puree nicely to the stage it starts leaving oil from the sides as this enhances the flavor immensely.After being roasted nicely it will look like as shown in the picture above.
When the onion puree is roasted properly then add tomato puree in it and stir nicely.
Now add in red chilli powder,coriander powder,pepper powder,cumin powder and kashmiri red chilli powder and mix all the spices nicely.Again cover the kadhai and cook the gravy till it starts leaving oil from sides.
Keep stirring in between so that it does not burn.Keep the gas on medium heat.It will take around 10-15 minutes for the gravy to roast nicely.The pictures above shows the different stages of gravy while roasting.
When the gravy starts leaving oil from the sides then it means it has been roasted properly.Add garam masala in it and stir nicely.Cook more for about 5 minutes on medium heat stirring continuously.
Add around 2 cups water in the gravy and let it simmer for about 5 minutes on medium heat.
Now add fried potatoes in it and stir very gently to mix the gravy with the potatoes.You can add little more water at this stage if you want little more gravy.Now let the curry simmer on low heat for around 10 minutes or till the gravy becomes little thick in consistency.
Take out the curry in a serving bowl and garnish with coriander leaves and serve hot with roti, luchi,pooris,white rice or any bread of your choice.All the effort in this curry are worth its flavor.Do try this flavorful bengali curry and let me know how you like it.Enjoy!!
Please share your comments, feel free to post / email me your queries or if you need any additional details.
and my facebook page https://www.facebook.com/easycooking247/
Easy Vegetarian Recipes 
Long time since I ate dum aloo. I am going to try this recipe 😀
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Please let me know how it came out ☺
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Sure. 😊
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delicious gravy..yummy with some hot rotis
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Thank you so much…Indeed they are super delicious with hot rotis..
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this is fav,, yummy
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Thank You !!
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Yummy dum aloo!
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Thank you so much Megala !!
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perfect to go with with phulkas or rotis , the steps with pictures really helps!
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Thank you so much Nisha…Aloo Dum taste awesome with phulkas..nd Thank you again for going through the whole recipe..appreciate it a lot..
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There is one quick question Nisha…I have been nominated thrice for one lovely blog award..Do I need to post that three timess..
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Hi Anshu, It is totally one’s preference . Some people post with different version numbers like ONE BLOG AWARD 001 , 002 , 003 etc. Some others say we already got this award so we will skip the awards! I think awards are a good way to introduce your blogs to wider audience especially for new bloggers. Hope this helps.
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Thank you so much Nisha for the help..
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No problem dear any time!
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Love it with simple rotis and curd! Yum!
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Thank you so much Mallika !!
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Delicious recipe Anshu.
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Thank you so much Dimple..
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Beautiful recipe!
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Thank you ☺
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This looks super tasty.
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Thank you !!
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Looks soooo delicious!!!! 🙂
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Thank you so much ☺
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Right now aloo dum is cooking in my kitchen — 😊your version seems interesting , loved it ❤
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Thank you and I am sure your version is also very yummy and mouthwatering.Do share the recipe with us.
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Sure Anshu — will do in sometime — 🙂
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Luchi and aloo dum…when I was in Kolkata I used to ate every other day..
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Ya these two are deadly combination…I love it too..and very famous in Kolkata…Thank you so much for liking it.
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Hello Friend!
I’ve just nominated you for everlasting blogger award. Hope you will participate:-
https://foodfondweb.wordpress.com/2017/07/27/everlasting-blogger-award/
Thank you 😃
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Thank you so much Pooja for nominating me…
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You deserve it.😀 Thanks to you also for showing such a great interest in this award. 😃
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Such a lovely and detailed recipe.. will try this out soon 😊
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Thank you so much for liking it…Do try it and let me know how it turned out..
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I love Indian food, you make a great job, dear Anshu
and tomorrow or on wednesday I try to make the eggless marble loaf -cake.
Thank you so much 🙂
Didi
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Thank you so much Didi for appreciation…It means a lot to me and also encourages me a lot..
Please tell me how the cake turned out..M excited that you are going to try it..
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Yes, dear Anshu, keep your fingers crossed that the turn out of the cake is successful 🙂 I like that your recipes are vegetarian. You know, when I was many times in India, I always love to eat cheese pakora, paneer. Do you know how I can make them myself and would you recommend me to eat the together with rice or also with potatoes or nudels? – what kind of vegetables fit with it? – then I also like fried cauliflower – is delicious too – what spices I can use for it?
Hope not to have put too many questions.
Have a good time, dear friend 🙂
Didi
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Thank you so much Didi for trying the cake…m keeping my fingers crossed 😊..
Ya you can make paneer pakoda…its very easy..soon I will post its step by step recipe so that it will be easy for you to make..paneer pakoda is good in itself as an appetizer or you can try it with any dish you like..
And with fried cauliflower do you mean cauliflower pakoda or cauliflower sabji..
Thank you Didi..you thought me wrothy of these questions..it means a lot to me..
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