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Dum aalo (Niramish Bengal style)

Ingredients

Baby potatoes (Chhote aaloo) 15-20
Mustard Oil (sarso ka tel) 3 table spoons
Turmeric (haldi) ½ tea spoon
Salt (namak) To taste
Sugar (chini) 1 tea spoon
Tomato (tamater) Grated 1 cup
Ginger (adrakh) paste 1 tea spoon
Cumin (jeera) powder 1 tea spoon
Dry whole red chili (sabut lal mirch) 2
Red chili powder  (lal mirch) ½ tea spoon
Asafoetida ( hing) Pinch
Green chilli (hari mirch), slit 2
Clarified butter (ghee) 1 tea spoon
Roasted cumin powder ¾ teaspoon

Method

  • 1. Peel and wash the potatoes. Parboil potatoes, remove it from water and keep aside.
  • 2. Sprinkle little turmeric and salt to the potatoes and mix it well.
  • 3. In a pan, heat 3-4 tablespoons of oil and add the potatoes and fry till it becomes golden. Keep aside.
  • 4. Again heat little oil in same pan. Now add asafoetida, and whole red chilli.
  • 5. Now add grated tomatoes, ginger paste, cumin powder, salt, sugar, red chilli powder and turmeric.
  • 6. Let it cook for some time and once it starts separating oil add the fried potatoes.
  • 7. Cook it for 4-5 minutes and then add about 1/2 cup of water and cover the pan with lid.
  • 8. Cook at moderate heat, until the potatoes are tender.
  • 9. Now add the slit green chilli and fresh coriander and toss. Switch off the heat. 
  • 10. Finish off with some ghee and a sprinkle of roasted cumin powder.
  • 11. Serve this with Luchi or poori.

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