Do not be fooled by the Bengali Aloor Dum. It can compete with almost any dish, vegetarian or non vegetarian. This is an ‘amish’ (no relation to Amish Mennonite) ranna. It simply means a vegetarian dish cooked with onion and garlic. I have very fond memories of this aloor dum because my Mum used to often make this for my packed lunch at school and my heart would do a little dance when I opened the lunch box and saw what was in it. I hail from those days when packed lunch was so much more than sandwiches. This is best served with luchi which is another definiton of love (not really, but it shows how much I love luchi anyway). Add to this some Cholar Dal and I promise you it is a match made in heaven @sarchakra
PREP TIME: 10 mins
COOK TIME: 30 mins
YIELDS: Serves 4
- Red Mini Creamer Potatoes 1.5 lb
- Vegetable oil 1 tbsp
- Mustard oil 2 tbsp
- Salt to taste
- Sugar 2 tsp
- Turmeric 1 tbsp
- Red chili powder 2 tsp
- Kashmiri chili powder 1 tbsp
- Cumin powder 1 tbsp
- Onion 1
- Ginger 1 inch, grated
- Garlic 2 cloves
- Tomato 1, chopped
- Coriander leaves 2 tbsp, chopped
- Boil potatoes in the pressure cooker for one whistle. Alternatively boil potatoes in a pan with water till done. Drain the water and peel the potatoes. Keep aside.
- Put onion and garlic in a food processor with a little salt. Make into a paste without adding water.
- Heat vegetable oil and mustard oil. Sauté potatoes for a few minutes till golden. Keep aside.
- To the rest of the oil add onion-garlic paste. Sauté on medium heat till the masala starts to turn golden.
- Add salt, sugar, turmeric, cumin powder, red chili powder and Kashmiri chili powder. Cook for a minute till the masala turns aromatic.
- Add chopped tomato. Let it cook onto the sauce.
- Add 1 cup of water. Bring to a boil.
- Put in grated ginger. Add the sautéd potatoes. Cook for a couple of minutes.
- Add chopped coriander. Stir. Serve.
If you try a recipe, please use the hashtag #sarchakra on INSTAGRAM for a chance to be featured!