Bengali Style Aloo Dum

Makes :4 -5 servings


Ingredients

• 12 -14 small round potatoes or normal potatoes diced into big chunks (Boiled and Peeled)
• 1/4 cup onion paste
• 1/2 teaspoon grated ginger
• 1/2 teaspoon garlic paste
• 1/4 cup of tomato puree
• 1/4 cup yogurt (For sourness, can add lemon juice optionally)
• 1 teaspoon turmeric powder
• 1/2 teaspoon garam masala powder
• 1 teaspoon red chilli pepper
• 1 teaspoon sugar
• 3 green cardamoms, lightly crushed
• 1” piece cinnamon stick
• 2 cloves
• 2 Bay leaves
• 1/4 teaspoon Asafoetida
• 2 Green chillies, whole
• Salt to taste
• 2 + 1 tablespoons of Oil

Ingredients For garnishing

• Coriander leaves, fresh and chopped
• 2 Green chilies, whole with the stem
• Lime wedges

Method

Heat 2 tablespoons of oil in a frying pan, add the potatoes, a pinch of turmeric powder, and salt. Saute the potatoes till they are light golden. Transfer the potatoes to a serving bowl and keep aside.

In the same frying pan, add the other tablespoon of oil, add the onion, ginger and garlic paste and saute for a few minutes until the paste turns golden and the raw smell goes away on low heat. Add the bay leaves, green cardamoms, cinnamon stick, cloves and asafoetida and sauté for a few minutes 

Add the tomato puree and sauté till nicely blended with the onion-garlic-ginger paste. 

Add the remaining turmeric powder, red chilli powder, garam masala powder, salt, sugar and curd. Saute the entire mixture well, cover and let it simmer on low heat until the masala-mix is thickened (takes about 10 min). 

Now add the potatoes and the 2 green chilies and mix everything well with the masala adding just a little water. Cover and let it simmer on low/medium heat for another 15 minutes until the masala has coated the potatoes well and is thick.

When done, garnish with fresh coriander leaves, green chilies and lime wedges.



Note: 
Also if you use larger potatoes you need to increase the spices, the tomato puree, etc. So make changes accordingly based on the quality of the potatoes you use and the size. The gravy is really thick and well coated with the potatoes.